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Tami Kramer Nutmeg Notebook

Cheesy Broccolli Rice Casserole - Vegan

This is a throw back to my days before I adopted a whole food plant based lifestyle. I do like a good casserole - there is something comforting about them. For this one I use leftover brown rice, steamed broccoli and my Chipotle Nacho Cheese sauce made with butternut squash. The squash makes it a little sweeter and more creamy. I like it creamy for this recipe.
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Servings: 4
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3 cups cooked rice
  • 3 cups broccoli florets, lightly steamed
  • 1/4 cup green onions, sliced, including the green tops
  • 2-3 cups Chiptole Nacho Cheese Sauce
Topping - Optional
  • Vegify Cauliflower Crumbles or bread crumbs
  • sweet paprika

Equipment

  • Vitamix Blender, Oven

Method
 

  1. Preheat oven to 350℉
  2. Make a batch of Chipotle Nacho Cheese Sauce using butternut squash in stead of the potatoes - see recipe below
  3. In a large bowl mix together the broccoli, rice and 2-3 cups of the cheese sauce.
  4. Spoon mixture into an 8 inch baking pan.
  5. Sprinkle with Vegify Crumbles or bread crumbs, dust with sweet paprika over the top for a little color.
  6. Bake uncovered for 20-25 mintues or until hot.
  7. Serve with a little extra cheese sauce on top.

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