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Broccoli Rice Casserole

This Broccoli Rice Casserole is made with an extra creamy sauce, full of flavor, and foolproof with step-by-step pictures. It is pure decadence when it comes fresh out of your oven, and you can’t even taste it is vegan.

Broccoli Rice Casserole is lifted from the dish on a large spoon.

Casseroles like this Taco Casserole, my Zucchini Casserole, or the Hashbrown Casserole are my all-time favorite foods. 

No matter in what form they are always delicious and so versatile, yet easy to make. Just combine all the ingredients together to get an amazing meal, yum.

If you are looking for more Casserole Recipes, keep an eye on my search bar to use it to find many more amazing ideas.

Ingredients for the Broccoli Rice Casserole collected on a wooden board.

Preparing the cashew mixture in a food processor.

You can be sure this broccoli rice casserole will always satisfy your tastebuds because it is so creamy, rich and cheesy that you want to eat a second or third plate.

Picky eaters will eat broccoli with pleasure. This a combination which everyone will love.

Onions and garlic are fried in butter in a sauce pan.

Why this is the best Broccoli Rice Casserole

This Broccoli Rice Casserole is easy to make using leftover rice which will save you a good amount of time. This way it doesn’t need to cool off. Everything is ready to make for you.

Handy for you with step by step pictures. You know exactly the result that you count on and be proud of.

You also achieve great flavor that is just right.

Fluor and vegan milk is added to the onion-garlic mixture.

Like who loves or is into bland food? No one!

You deserve the best and here we go.

The result is creamy and cheesy, and that is such a comforting combination that I think we all can agree it doesn’t get any better than this.

Spices and vegan parmesan is mixed into the sauce.

What you need for this Broccoli Rice Casserole recipe

  • Broccoli
  • Rice
  • Vegan butter
  • Vegan cream cheese
  • Cashews
  • Vegetable broth
  • Almond milk

 

  • Flour
  • Vegan cheddar
  • Vegan parmesan
  • Garlic
  • Onions
  • Paprika
  • Mustard powder

Adding the vegan cream cheese and cheddar to the sauce pan.

The cashew mixture is added to the sauce.

How to make Broccoli Rice Casserole

Equipment you will need is a food processor or blender and a 8×11 inch casserole dish. Preheat oven to 410°F.

First steam or cook your broccoli florets for around 8 minutes. If you use the microwave, make sure it is suitable for that.

While steaming/cooking, make the white sauce: Melt vegan butter in a sauce pan, then add onions and garlic.

Precooked broccoli florets are being transferred to the sauce pan.

Fry everything for around 3 minutes, then carefully add flour and almond milk, stirring constantly until a creamy sauce is forming. Turn heat down to low and stir again, if needed.

Next add vegetable broth and cashews to a food processor or blender. Process until really smooth and creamy, then add to sauce on the stove.

Continue by adding vegan cream cheese, vegan parmesan, half of the vegan cheddar, paprika, mustard powder, and season with a pinch of salt and pepper.

Mix well, add broccoli florets into the sauce, warm on low heat or turn heat off.

The casserole dish is prepared with a layer of cooked rice at the bottom.

Finally you are ready for assembling: add half of the cooked rice to your 8×11 inch casserole, top with half of the broccoli-sauce mixture.

Repeat the same with the remaining rice and sauce, then sprinkle the remaining vegan cheddar on top.

Bake for 25 minutes, allow to cool for 5 minutes before serving on plates.

Layering the broccoli sauce and rice in the casserole dish, finally topping with vegan cheddar.

Storage and freezer instructions

Leftovers will stay fresh for around 3 days in the fridge.

Is this casserole freezer friendly?

Yes you’re in luck, it is. Before adding to a freezer friendly container, always let cool completely. Do not freeze while it is hot or warm. Also before reheating keep in mind that you thaw completely, preferably overnight.

Top view on the Broccoli Rice Casserole after baking.

Variations:

Feel free to add

  • Mushrooms
  • Bell peppers
  • Chilis
  • Jalapenos
  • Peas
  • Cauliflower

View into the Broccoli Rice Casserole with a portion removed.

Other broccoli recipes you want to try:

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

I can’t wait to hear what you think about this Broccoli Rice Casserole with a tag on my Instagram or Facebook.

Show me a picture of your remakes.

Cheers, Florian.

Broccoli Rice Casserole is lifted from the dish on a large spoon.

Broccoli Rice Casserole

Yield: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This Broccoli Rice Casserole is made with an extra creamy sauce, full of flavor, and foolproof with step-by-step pictures. It is pure decadence when it comes fresh out of your oven, and you can't even taste it is vegan.

Ingredients

  • 4 cups broccoli florets
  • 2.5 cups cooked white rice
  • 5 cloves garlic, finely chopped
  • 1/3 cups onions, finely diced
  • 7 oz vegan cheddar, shredded
  • 4 Tbsp vegan butter
  • 7 oz vegan cream cheese
  • 1.5 cups almond milk
  • 4 Tbsp flour (use gf If needed)
  • 1/2 cup cashews
  • 3/4 cup vegetable broth
  • 1 batch vegan parmesan 
  • 1 tsp paprika
  • 2 tsp mustard powder
  • salt, pepper to taste

Instructions

  1. First steam or cook your broccoli florets for around 8 minutes. If you use the microwave, make sure it is suitable for that.
  2. While steaming/cooking, make the white sauce: Melt vegan butter in a sauce pan, then add onions and garlic.
  3. Fry everything for around 3 minutes, then carefully add flour and almond milk, stirring constantly until a creamy sauce is forming. Turn heat down to low and stir again, if needed.
  4. Next add vegetable broth and cashews to a food processor or blender. Process until really smooth and creamy, then add to sauce on the stove.
  5. Continue by adding vegan cream cheese, vegan parmesan, half of the vegan cheddar, paprika, mustard powder, and season with a pinch of salt and pepper. Mix well, add broccoli florets into the sauce, warm on low heat or turn heat off.
  6. Finally you are ready for assembling: add half of the cooked rice to your 8x11 inch casserole, top with half of the broccoli-sauce mixture. Repeat the same with the remaining rice and sauce, then sprinkle the remaining vegan cheddar on top.
  7. Bake for 25 minutes, allow to cool for 5 minutes before serving on plates
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 590Total Fat: 42gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 432mgCarbohydrates: 42gFiber: 5.3gSugar: 4.6gProtein: 14.2g
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