Rice Broccoli Casserole

Some recipes become family traditions almost by accident. This Rice Broccoli Casserole is one of those recipes.

Years ago, my cousin's wife brought this casserole to a family gathering, and from the very first bite it became everyone's favorite. (The other unforgettable recipe she shared was her Pistachio Dessert—but I'll save that one for another day!) Before long, it wasn't just showing up at holidays—it was being requested. Easter brunches, summer barbecues, Sunday dinners... if there was a family gathering, someone was sure to ask, "Is someone bringing the broccoli casserole?"

Of course, the original recipe wasn't exactly vegan-friendly. It was packed with shredded cheddar cheese and canned cheddar cheese soup—the very ingredients that gave it its creamy, comforting flavor. I wasn't ready to give up on a dish that held so many family memories, so I set out to recreate it. After researching countless recipes, testing different ingredients, and making more than a few casseroles, I finally landed on a version that captured everything I loved about the original while being completely plant-based.

The true test came when my son requested this casserole for his birthday dinner. To settle the question once and for all, I made both the traditional version and my vegan version. After tasting each one, he smiled and admitted they were both delicious. That's all the confirmation I needed.

Whether you're vegan, cooking for someone who is, or simply looking for a comforting side dish that's full of flavor, I hope this casserole becomes as loved in your home as it has been in mine.

Enjoy

Ingredients

1 small onion, diced                                              

2 Tbsp. vegan butter                                            

2 pkgs. frozen broccoli                                          

1 1/2 cups shredded vegan cheese   

1 1/2 cups rice                                       

1 8 oz. can sliced mushrooms (or 12 oz. pkg. sliced button mushrooms)

1 can Durkee onions

For cheese soup (replacement for canned soup):    

3 Tbsp. vegan butter/or Earth Balance

3 Tbsp. flour

1/4 tsp. salt

1/4 tsp. dry mustard

1 cup non-dairy milk, unsweetened

Directions

1.    Prepare broccoli according to package directions. Remove from water. Let sit for 5 minutes to drain completely. Do not allow broccoli to get mushy.

2.    Cook rice according to package directions.

3.    While rice is cooking, prepare vegan cheddar cheese soup.

4.    Melt butter in medium skillet; add flour, salt, and dry mustard. Stir to combine for 1-2 minutes on low heat. This will create a “roux” which will thicken the soup.

5.    Add non-dairy milk whisking to combine. Continue until thickened. Set aside.

6.    In a large skillet sauté diced onions. Add homemade vegan cheddar cheese soup. Next add shredded vegan cheddar cheese to pan. Stir to combine until cheese melts.

7.    Add mushrooms juice and all. (See note.)

8.    Add broccoli and rice to cheese mixture. Mix well.

9.    Pour into greased 9” x 13” baking dish. Place Durkee onion rings on top. Bake in 350-degree oven for 20 minutes.

Note: Canned mushrooms can be replaced with 12 ounces of sliced button mushrooms sauteed in vegan butter.