Cheesy Broccolli Rice Casserole - Vegan
Tami Kramer Nutmeg Notebook
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.
Course Side Dish
Cuisine American
- 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
Preheat oven to 350℉
Make a batch of Chipotle Nacho Cheese Sauce using butternut squash in stead of the potatoes - see recipe below
In a large bowl mix together the broccoli, rice and 2-3 cups of the cheese sauce.
Spoon mixture into an 8 inch baking pan.
Sprinkle with Vegify Crumbles or bread crumbs, dust with sweet paprika over the top for a little color.
Bake uncovered for 20-25 mintues or until hot.
Serve with a little extra cheese sauce on top.