1 box gluten-free noodles, cooked and drained
1 package Daiya cheddar shreds
green onions, cut
milk-free butter (I use Earth Balance Soy Free)
1/2 c rice milk (or other milk-free milk)
Preheat oven to 350º. Spread half the noodles in a 9x13 dish. Drop a few small dabs of butter near each corner and in the center of the noodles. Sprinkle some green onions over noodles (to your liking). Evenly spread half the cheese. Top with remainder of noodles. Repeat layers of butter, green onions, and cheese. Pour milk over entire casserole. Add broccoli on top of casserole and cover with foil. Bake for about 45 minutes. Remove foil and bake an additional 10 minutes.
You could easily add some meat if desired. I also like to add corn flakes to my allergy-filled version. It wouldn't be difficult to find some crackers or allergy-friendly cereal to top this with to add some crunch.