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Broccoli Casserole

This is hands down the best Broccoli Casserole: rich in flavor, creamy, satisfying, even the pickiest eaters will eat a second or third plate. You wouldn’t believe it is vegan once you have tried it. Seriously tastes like a gourmet version that you eat in a fancy restaurant, but foolproof to make at home with little effort and time. So the result is seriously out of this world delicious and so easy to make.

Top view on the Broccoli Casserole after baking, showing the melted cheese.

Casseroles are for me the most enjoyable comfort food like this Zucchini Casserole, the Hashbrown Casserole, my Twice Baked Potato Casserole or the always popular Green Bean Casserole

I’ve been thinking of making more Casserole Recipes lately. They are just so extremely versatile and useful at the same time: ideal for big batch cooking and meal prep, they make preparation of work lunches or family dinners an easy blast.

Just think about all the options you have to add almost anything and the flavors will come together so well with minimum effort, but maximum result.

Ingredients needed for this vegan Broccoli Casserole assembled on a board.

Why you should make this Broccoli Casserole

You will be amazed to find the most delicious recipe. Seriously this is the one that will make all the difference. I can tell you why:

Before you start you have to steam or precook the broccoli, but keep in mind to leave some texture.

This Broccoli Casserole is easy to make with step by step recipe guide pictures. I’ll show you all my methods and in all steps what I’ve learned, so you get nothing less than the amazing result everyone deserve.

Mushrooms are the key for texture, but it is all about the amount. For me 5 oz mushrooms wouldn’t be enough, so I use 14 oz. You need a good amount and that is the key to an amazing result with just the right texture.

Broccoli is steamed in a steaming basket.

To have a creamy, rich texture it is important to have enough sauce. Nobody wants a casserole with a dry texture.

Seasoning: this is what it all about to serve it picky eaters or kids. Key to the flavors here are paprika flakes and mustard powder.

Finally, roasting your breadcrumbs is essential. I know it is one more step but, seriously, roasting provides a fantastic texture, so don’t skip this extra step.

Onions, garlic and mushrooms are sauteed in vegan butter.

What you need for this Broccoli Casserole

Make sure you have everything you need for this recipe. Let me quickly guide you through it:

For the white sauce:

  • vegan butter
  • almond milk
  • vegan cream cheese
  • flour
  • vegan cheddar
  • vegan mayo

Flour and vegan butter are mixed as base for the white sauce in a sauce pan.

For the seasoning:

  • nutmeg
  • mustard powder
  • red pepper flakes

For the roasted breadcrumbs:

  • vegan butter
  • breadcrumbs
  • Italian herbs

Mixing in the vegan cream cheese, cheddar and mayo to the sauce base.

And finally for the casserole itself:

  • broccoli florets
  • onions
  • garlic
  • mushrooms

Preparing the breadcrumbs topping by mixing them with Italian herbs and toasting in a pan.

Equipment:

You will need a 10x 10 inch casserole dish for the amount of ingredients I list here. Of course if you double the batch, make sure to use a bigger dish.

Also I recommend a steamer basket which you can use over the stovetop or in your microwave to steam your broccoli. Alternatively you can precook the broccoli.

Starting assembly of the Broccoli Casserole, starting with the pre-steamed broccoli.

Next steps show adding the sauce and onion-mushroom mix on top.

How to make Broccoli Casserole

Preheat oven to 390°F.

Prepare the steamer basket/attachment with water as needed for steaming (check your equipment’s instructions). Now steam the broccoli. I recommend steaming for about 7 minutes but this will depend on the size of florets.

As I mentioned, you can also simply precook your florets on the stove. In any case, it is important to do this step before, otherwise the result in your casserole will be bitter and not done.

Next, heat 2 Tbsp vegan butter in a casserole or pan. Add onions and garlic, fry for around 2 minutes. Give sliced mushrooms to the mix and sauté  for at least 5 minutes. The mushrooms will loose liquid and you have to check that that the liquid evaporated completely. If not, fry longer. Season with salt and pepper, then set aside.

Breadcrumbs and extra vegan cheddar top this Broccoli Casserole.

For making the sauce: heat 4 Tbsp vegan butter in a casserole. Whisk in the flour and keep whisking while adding the almond milk. Reduce to low heat and let simmer until the mix thickens.

Remove from the stove, season with salt and pepper, add mustard powder, nutmeg, and red pepper flakes.

Mix in the vegan mayo, cream cheese, and cheddar. Warm the sauce at low temperature until everything is well combined.

Broccoli Casserole done in a red casserole dish.

For the breadcrumbs: heat 1 Tbsp vegan butter in a small skillet. Add breadcrumbs, Italian herbs and a pinch of salt and pepper. Toast for around 2 minutes.

Assembling your Broccoli Casserole: start with transferring the steamed broccoli florets to your 10×10 inch casserole dish. Give the sauce on top, followed by the mushroom mix, breadcrumbs and finally top with vegan cheddar.

Bake for around 20 minutes, serve immediately on plates or in bowls.

Closeup on the Broccoli Casserole.

Leftovers can be stored in the fridge for around 4 days.

Other broccoli recipes you need to try

Collage of two pictures of the Broccoli Casserole with recipe title text.

If you try this Broccoli Casserole, I would love to hear about your feedback with a tag on Instagram and Facebook

Cheers, Florian.

Top view on the Broccoli Casserole after baking, showing the melted cheese.

Broccoli Casserole

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This is hands down the best Broccoli Casserole: rich in flavor, creamy, satisfying, even the pickiest eaters will eat a second or third plate. You wouldn't believe it is vegan once you have tried it. Seriously tastes like a gourmet version that you eat in a fancy restaurant, but foolproof to make at home with little effort and time. So the result is seriously out of this world delicious and so easy to make.

Ingredients

For the casserole:

  • 1.5 lbs broccoli florets
  • 2 Tbsp vegan butter
  • 3 cloves garlic, minced
  • 1 cup onions, diced
  • 14 oz mushrooms, thinly sliced
  • salt, pepper to taste

For the sauce:

  • 1 cup almond milk
  • 4 Tbsp vegan butter
  • 1/3 cup flour (use gf, if needed)
  • 1 tsp mustard powder
  • 1/3 cup vegan cheddar, shredded
  • 1/2 tsp nutmeg
  • 1/2 tsp red pepper flakes
  • 7 oz vegan cream cheese
  • 3 Tbsp vegan mayo
  • salt, pepper to taste

For the topping:

  • 1/3 cup vegan cheddar, shredded
  • 1/2 cup Panko breadcrumbs (use gf, if desired)
  • 2 tsp Italian herbs
  • 1 Tbsp vegan butter
  • salt, pepper to taste

Instructions

  1. Preheat oven to 390°F.
  2. Prepare the steamer basket/attachment with water as needed for steaming (check your equipment's instructions). Now steam the broccoli. I recommend steaming for about 7 minutes but this will depend on the size of florets.
  3. Next, heat 2 Tbsp vegan butter in a casserole or pan. Add onions and garlic, fry for around 2 minutes. Give sliced mushrooms to the mix and sauté  for at least 5 minutes. The mushrooms will loose liquid and you have to check that that the liquid evaporated completely. If not, fry longer. Season with salt and pepper, then set aside.
  4. Heat 4 Tbsp vegan butter in a casserole. Whisk in the flour and keep whisking while adding the almond milk. Reduce to low heat and let simmer until the mix thickens. Remove from the stove, season with salt and pepper, add mustard powder, nutmeg, and red pepper flakes. Mix in the vegan mayo, cream cheese, and cheddar. Warm the sauce at low temperature until everything is well combined.
  5. Heat 1 Tbsp vegan butter in a small skillet. Add breadcrumbs, Italian herbs and a pinch of salt and pepper. Toast for around 2 minutes.
  6. Start with transferring the steamed broccoli florets to your 10x10 inch casserole dish. Give the sauce on top, followed by the mushroom mix, breadcrumbs and finally top with vegan cheddar. Bake for around 20 minutes, serve immediately on plates or in bowls.

 

Nutrition Information:
Yield: 4 Serving Size: 2.5 cups
Amount Per Serving: Calories: 490Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 237mgCarbohydrates: 19gFiber: 5gSugar: 4.6gProtein: 14g
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