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Broccoli and Rice Casserole ~ Fresh broccoli and fluffy rice with homemade vegan cheese sauce. An easy and comforting casserole classic!

Broccoli and Rice Casserole

Fresh broccoli and fluffy rice with homemade vegan cheese sauce. An easy and comforting casserole classic!
5 from 17 votes
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Course: Brunch, Dinner, Main Course, Side Dish
Cuisine: American
Keyword: casserole, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 407kcal
Author: Holly Gray


  • 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


  • Preheat the oven to 350°F.
    Cook the rice according to package directions. Set aside.
  • 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.
  • 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.
  • 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.
  • Whisk in the flour; the mixture will be thick.
  • Season with salt, black pepper, paprika, and cayenne pepper, if using.
  • Gradually add the milk and broth, whisking continuously until the consistency is smooth.
  • Reduce the heat to low and simmer for 3 minutes until thickened. Remove from heat.
  • Stir in 1/2 cup of the mozzarella cheese and 1/2 cup of the cheddar cheese. Continue stirring until the cheeses are melted.
  • Pour the cheese sauce over the rice/broccoli mixture, stirring gently just until fully coated.
  • Spread the mixture into a greased 8x8-inch casserole dish.
  • 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.
  • Bake for 35 minutes, until lightly browned around the edges, then serve hot.


Calories: 407kcal | Carbohydrates: 58g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 780mg | Potassium: 345mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1037IU | Vitamin C: 69mg | Calcium: 170mg | Iron: 2mg
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