My mom used to make this when I was growing up. Comfort food? Here ya go!
This is a great meal on its own or as a side dish. There are also many variations. I have made this vegetarian as well as vegan and it's still just as tasty. I like that this one does not use condensed soup because, 1. gross and 2. I don’t have to make my own. I have made my own condensed soup in the past, and while probably better for you, it’s another step that I just don’t have time for anymore. (I tend to fall down the rabbit hole with trying to make everything myself) 🤪
My mom used to put cream of mushroom soup in hers. So to try to recreate that, I would add minced mushrooms to the cheese mixture.
Use your imagination! For a dairy free option, consider using vegan butter; milk alternative, such as soy or oat milk (I think these are creamier than others) but any will do; cream cheese alternative (my go to is tofutti) and there are several others; instead of cheddar cheese consider making this cheese sauce. This cheese sauce is my go to recipe and I use it for several different things, including dip for chips.
(see my notes for alternative suggestions)
Nostalgic Broccoli and Rice Casserole
Adapted from: Spend with Pennies
Original Recipe: here
PREP TIME 20 minutes COOK TIME 35 minutes TOTAL TIME 55 minutes SERVINGS 8 servings AUTHOR Holly Nilsson COURSE Side Dish CUISINE American
This Broccoli Rice Casserole is made from scratch (and contains no condensed soup).
6 cups fresh broccoli cut into bite sized pieces
2 cups cooked white or brown rice
3 tablespoons vegan butter
¾ cup onion diced (about 1 small)
3 tablespoons flour
2 cups milk alternative
¼ teaspoon each garlic & black pepper
½ teaspoon dry mustard powder
½ teaspoon paprika
salt to taste
3 tablespoons vegan cream cheese
1 batch vegan cheese sauce
Preheat oven to 350°F.
Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.
Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese and 1/2 cheese sauce recipe. Stir until combined.
Blanch broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.
Stir together rice, drained broccoli and cheese mixture. Place in a greased 2 qt casserole dish. Top with remaining cheese sauce and bake covered with foil 35 minutes or until bubbly.
My favorite Cheese Sauce:
1 cup carrots
2 c potatoes
(Boil in water until soft)
*Reserve cooking liquid
Combine veggies +
1/2 c nutritional yeast
1/3 c olive oil
1/2 c cooking water
1/2 t garlic powder
1/2 t onion powder
1 T lemon juice (or to taste)
1 t salt
Purée in a well powered blender until smooth. Add more cooking liquid as needed (for consistency). This can be made ahead of time and frozen – but will need to be re-blended once thawed.
Could add jalapeño for a nacho flavor
* Add minced mushrooms with the onion to recreate that mushroom flavor!
Dairy free options:
Milk- Soy, Almond, Cashew, Rice, Oat, Hemp, Flax