"Not So Cheesy" Broccoli and Rice Casserole

Author: Recipes_se
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Appetizers, Bowls, Casserole, Main Course
Cuisine American
Servings 4 servings


  • Oven
  • Microwave
  • Stove


  • 1 head broccoli chopped small
  • 1/4 cup water
  • 1 cup onion chopped
  • 4 cloves garlic minced
  • 2 tbsp olive oil extra virgin
  • 2 tbsp flour no bleached flour
  • 2 cups unsweetened soy milk NO SODIUM BENZOATE
  • 1/2 cup vegetable broth low sodium
  • 2 tbsp nutritional yeast
  • 1 tbsp Earth Balance Butter
  • 1/4 tsp nutmeg
  • 1/4 tsp mustard powder
  • 1/2 tsp salt
  • 3 1/2 cups brown rice cooked
  • 2/3 cup bread crumbs


  • Preheat the oven to 325 degrees.
  • Place the broccoli florets in a microwave safe bowl with a lid. Add water, cover and microwave on high for 2 1/2 minutes to steam, until broccoli is barely soft. Do not overcook.
  • In a medium skillet over medium high heat, sauté the onions and garlic in the olive oil until onions are soft. Reduce heat and stir in flour, stirring constantly.
  • Mix in soy milk and vegetable broth, continuing to stir constantly, until sauce has thickened. Remove from the stove and stir in nutritional yeast, butter, nutmeg, mustard powder, and salt.
  • In a large bowl, combine sauce, steamed broccoli and cooked rice and mix well. Transfer to into a large casserole or baking dish. Spread the top with the bread crumbs.
  • Cover and place in the oven. Bake for 25 minutes, remove the lid and bake for an additional 10 minutes.

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