Name: Broccoli and Rice Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 cups cooked long-grain white rice; 1 pound fresh broccoli; 1 cup vegan mozzarella cheese (shredded and divided); 1 cup vegan cheddar cheese (shredded and divided); 1/4 cup + 1 tablespoon vegan butter (divided); 1/2 cup yellow onion; 2 teaspoons garlic (minced); 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon paprika; 1/4 teaspoon cayenne pepper (optional); 1 1/2 cups mild-flavored plant milk (such as oat or unsweetened almond); 1/2 cup vegan chicken-style broth; 1/4 cup Panko breadcrumbs

View Recipe

Broccoli and Rice Casserole ~

Fresh broccoli and fluffy rice are combined with homemade vegan cheese sauce then baked until bubbly for an easy and comforting meatless main or side dish!

Ingredients for Broccoli and Rice Casserole

4 cups cooked long-grain white rice
1 pound fresh broccoli
1 cup vegan mozzarella cheese, shredded and divided
1 cup vegan cheddar cheese, shredded and divided
1/4 cup + 1 tablespoon vegan butter, divided
1/2 cup yellow onion
2 teaspoons garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper – optional
1 1/2 cups mild-flavored plant milk, such as oat or unsweetened almond
1/2 cup vegan chicken-style broth
1/4 cup Panko breadcrumbs

How to Make Broccoli and Rice Casserole

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Cook the rice according to package directions. Set aside.

STEP THREE: To blanch the broccoli, bring a large pot of lightly salted water to a boil. Add the broccoli and cook for 2 minutes, until bright green in color. Drain in a colander and rinse thoroughly with cold water. Set aside to dry.

STEP FOUR: Into a large bowl, add the cooked rice, blanched broccoli, 1/2 cup mozzarella cheese, and 1/2 cup cheddar cheese. Gently stir just until combined.

STEP FIVE: Into a medium saucepan over medium heat, add the butter. When the butter, add the onion. Cook for two minutes, stirring frequently until the onion begins to soften. Add the garlic and continue cooking for an additional 30 seconds.

STEP SIX: Whisk in the flour; the mixture will be thick.

STEP SEVEN: Season with salt, black pepper, paprika, and cayenne pepper, if using.

STEP EIGHT: Gradually add the milk and broth, whisking continuously until the consistency is smooth.

STEP NINE: Reduce the heat to low and simmer for 3 minutes until thickened. Remove from heat.

STEP TEN: Stir in 1/2 cup of the mozzarella cheese and 1/2 cup of the cheddar cheese. Continue stirring until the cheeses are melted.

STEP ELEVEN: Pour the cheese sauce over the rice/broccoli mixture, stirring gently just until fully coated.

STEP TWELVE: Spread the mixture into a greased 8×8-inch casserole dish.

STEP THIRTEEN: Into a small skillet over medium heat, add the remaining 1 tablespoon of butter. When the butter is melted, add the Panko breadcrumbs. Cook for 2 minutes, stirring frequently just until lightly toasted. Sprinkle the breadcrumbs in an even layer over the casserole mixture.

STEP FOURTEEN: Bake for 35 minutes, until lightly browned around the edges, then serve hot.

Storage

Leftovers can be stored, covered, in the refrigerator.

Quick Tip For Success

Be gentle with the rice!

By all means, resist the urge to get aggressive when stirring the rice.

Over-stirring can cause the rice to release too much of its natural starches and become sticky. For this recipe, we want to keep the rice nice and fluffy!

More Casserole Recipes You’ll Love!

Follow This Wife Cooks on Instagram | Facebook | Pinterest