Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

Serving spoon lifting portion of broccoli cheese rice casserole from dish

Broccoli Cheese Rice Casserole

Print Recipe
Broccoli cheese rice casserole is a comfort food favourite with creamy, cheesy goodness in every bite. A guaranteed crowd-pleaser!
Course Dinner, Sides
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 356
Author Jessica Hylton

Ingredients

  • ⅓ cup raw cashews 50g
  • 1 cup boiling water
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 ¼ cup long grain white rice uncooked (230g)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 ½ cups vegetable broth
  • 6 cups broccoli cut into small florets, from approximately 2 heads; 16 ounce total - 450g
  • 2 cups grated vegan cheddar cheese divided (I used Violife mature cheddar) (8 ounces - 220g)
  • 4 tablespoons melted vegan butter
  • ½ cup Panko breadcrumbs
  • ¼ teaspoon paprika
  • ¼ teaspoon dried thyme

Instructions

  • Preheat the oven to 375ºF/190°C and grease a 9x13 baking dish with vegan butter or cooking spray.
  • Place cashews in a small bowl with 1 cup of boiling water and soak for 15 minutes.
  • In a large pan, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 3-4 minutes. Stir often.
  • Add minced garlic, rice, and Italian seasoning. Cook, stirring, for 1 minute.
  • Add vegetable broth, salt, black pepper and garlic powder. Stir and cover the pan with a lid. Bring to a simmer (essentially to a heat just below boiling until small bubbles form around the edges) and then turn the heat to low (so the liquid is still moving). Cook for 5 minutes.
  • Add broccoli florets. Stir and cook covered with a lid for 5 more minutes.
  • While rice and broccoli are cooking, place soaked cashews into a blender along with the water they were in. Blend until smooth, about 2 minutes.
  • Remove the pan from heat. Add blended cashew cream and 1 cup grated vegan cheddar, then mix until combined. Taste and add more salt and pepper if needed.
  • In a medium bowl, mix the melted vegan butter, panko breadcrumbs, paprika and dried thyme.
  • Transfer the rice and broccoli mixture to the prepared baking pan. Sprinkle with the remaining cheese and panko breadcrumbs.
  • Bake until bubbly and golden on top, about 10 minutes. Remove from oven, let cool slightly, then serve and enjoy!

Notes

To store: Store leftover broccoli cheese rice casserole in an airtight container in the refrigerator for up to 4 days. To reheat, simply cover it and place it in the oven at 350ºF until warmed through or heat individual servings in the microwave.
To freeze: This cheesy broccoli rice casserole can be frozen for up to 2 months. Wrap it tightly in the baking dish or place leftovers in an airtight container.

Nutrition

Calories: 356kcal | Carbohydrates: 42g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 819mg | Potassium: 319mg | Fiber: 4g | Sugar: 3g | Vitamin A: 605IU | Vitamin C: 60mg | Calcium: 79mg | Iron: 2mg