Gluten-Free Broccoli Cauliflower Casserole

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Gluten-Free Broccoli-Cauliflower Casserole

Gluten-Free Broccoli andCauliflower Casserole
1 lb broccoli florets, fresh or frozen1 lb cauliflower florets, fresh orfrozen
1 medium onion, chopped1 Tblsp canola or olive oil
3 Tblsp butter½ tsp salt, pepper(optional), 1 tsp onion powder, 1 tsp dry mustard,½ tsppaprika3 Tblsp rice flour
2 cups milk¼ cup Parmesan cheese
1-2 cups cheddar cheese
2 cups whole Corn Chex (or GF CornFlakes or bread crumbs)
Heat oven to 400 degrees. Steam,microwave or boil broccoli and cauliflower until crisp tender, drain.Meanwhile saute the onion in a large skillet in 1 Tblsp oil untilsoftened. Add the butter, spices and flour. Mix completely and cookwhile stirring for 2-3 minutes. Add milk and Parmesan cheese, stiruntil thickened. Place the Broccoli and cauliflower in a9x13 pan. Sprinkle with cheddar cheese. Pour the thickened sauce overthe top and mix gently. Crush the Corn Chex and sprinkle over thetop. Option: Slightly mix some of them in with a spatula, leavingsome exposed.Bake at 400 for 15-20 minutes until hotand bubbly.
NOTE FROM GLORIA: Hello Poodle followers!  I had a request from a nice lady named Susan who needed help finding a GF version of this casserole. She said she always took it to potlucks and is lost without it. Her recipe called for cream of chicken soup and bread crumbs. Well the cream of chicken soup is not possible and the available mushroom soup is rather thin. I have a version on the blog but I thought I'd try making a white sauce instead. I searched through many gluten versions of this recipe for ideas and some called for 1-2 sticks of butter or cream cheese or 4 cups of cheese etc. Emerral (sp) Lagasse's recipe looked like a heart attack waiting to happen. So even though I wanted this to be yummy I didn't want to go there! I set a limit for myself on the cheese and butter.I thought it came out delicious (this is the second version I made!). The reason it says 1-2 cups of cheddar cheese is that I made it with one, trying to save on calories and fat, but thought it would maybe be better with 2 cups. You can decide based on your cholesterol labs ha ha. However, using sharp cheddar and even possibly upping the seasonings I used it would be fine with 1 cup. 
As far as bread crumbs go, save the ends of your bread! Grate soft bread and save it in the freezer. Or dry in the oven and keep it in a jar. Katz Challah bread made such yummy French toast, croutons and bread crumbs that I am thinking of ordering some for my Thanksgiving stuffing. Oh...you want my stuffing recipe do you??? I was recently kind of amazed by a woman on a chat room praising Glutino for selling bread crumbs now. She said, "finally, I can make meat loaf again." That rather shocked me! First of all, you can just make meat loaf with MEAT. Secondly didn't she have any old bread lying around? As a cook, things like that amaze me, but I learn from those comments and always try to remember that many people did not cook before GF.
Keep sending me requests. If you don't know how to adapt a family recipe let me know! We are starting to have quite a big list of family favorite dishes on the poodle. Hopefully you have noticed that I added a search button and more categories now that there are over 200 posts. I am also working on a cookbook that is a party planner. Cooking is FUN!