VEGAN BROCCOLI CASSEROLE
This cheesy, comforting vegan broccoli casserole is easy to make and topped with a crispy breadcrumb topping. It makes for a delicious fall/winter side dish (especially for the holidays) and it will definitely fulfill your comfort food cravings!
Provided by Lexi
Categories Dinner
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 375˚F.
- Bring 10 cups of water to a boil in salted water. (We usually add 1 tsp of salt for every 4 cups of water) Once boiling, add broccoli and blanch for 3 minutes. Immediately transfer to a bowl filled with ice water to stop cooking process. After 2-3 minutes, strain and set aside.
- In a saucepan over medium heat, melt butter, then add onion and sauté for 5-6 minutes. Add garlic and cook for an additional few minutes. Stir in flour, then slowly pour in the milk, whisking well to prevent the flour from clumping. Once all of the milk is added, whisk in salt, pepper, and cheese. Simmer until cheese is completely melted and sauce is thickened.
- Add broccoli to a large casserole dish. Pour the cheese sauce over the broccoli and stir well to coat. Bake on the bottom rack of the oven for 15 minutes.
- While the casserole is baking, make topping. Stir together the melted butter and breadcrumbs. After 15 minutes of baking, remove casserole from oven and top evenly with breadcrumbs and cheese. Return to oven for 10-15 minutes, until bubbly and golden brown. Serve hot.
Nutrition Facts : Calories 324 calories, Sugar 3.8 g, Sodium 707.4 mg, Fat 20.7 g, SaturatedFat 12.2 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 5.8 g, Protein 5.8 g, Cholesterol 0 mg
HEALTHY BROCCOLI AND CHEESE CASSEROLE (VEGAN OPTION)
This Healthy Broccoli and Cheese Casserole is a lightened-up version of a childhood classic. An easy gluten free recipe perfect for meal prep and easy weeknight dinners!
Provided by Lindsay
Categories main meal
Number Of Ingredients 14
Steps:
- Prepare orzo per the package directions. For al dente pasta, cook the orzo for 9 minutes. Reserve 1/4 cup of the cooking water. Drain the orzo (do not rinse), and place it back in the pot. Add 1 Tablespoon of olive oil and 2-3 Tablespoons of reserved pasta water to the orzo, and stir to combine.
- While the orzo is cooking, steam the broccoli, and prepare the cheese sauce.
- In a large bowl, combine the lightly steamed broccoli with the cooked orzo. Stir, and add another Tablespoon of olive oil, making sure to mix all of the ingredients together. Mix in any optional additional spice (i.e 2 Tablespoon red pepper sauce, hummus, salsa, etc.) and chicken, if desired. Set the bowl aside, and prepare the baking dish.
- Preheat the oven to 350 degrees Fahrenheit. Oil or lightly grease an 8×11 or 9×12 casserole dish and set it aside.
- To make the cheese sauce, melt the butter or oil into a medium saucepan over medium heat. Once melted, whisk in gluten free all-purpose flour, garlic powder, salt, and pepper. Stir and cook for 2-3 minutes on medium-low until the color of the roux gets slightly nuttier in color. The texture might be very viscous at first, but keep stirring with a spatula or spoon to cook out the starchy flavor.
- Gradually whisk in the milk. Make sure to whisk constantly as it will be very thick. Keep adding a little bit of milk at a time until it smooths out and all of the milk has been added.
- Next, whisk in the vegetable broth. Once it reaches a soft boil, reduce the heat to medium low or low, and whisk for 30 seconds. Add 3/4 cup shredded cheese (or 1/4 cup nutritional yeast as cheese substitute) and a pinch of paprika, stirring over low heat or removed from the heat.
- Add the cheese sauce to the broccoli and orzo mixture, and stir to combine.*
- Spread the broccoli cheese orzo mixture into the prepared casserole dish, and top it with the remaining optional shredded cheese.
- Bake the casserole in a preheated oven for 25-30 minutes or until it is bubbly and the cheese is melted.
- Remove the casserole dish from the oven, and season it to your liking. Add salt and pepper to taste.
Nutrition Facts : ServingSize 1 serving with cheese on top. Cheese on top is optional, Calories 338 calories, Sugar 2.5 g, Sodium 125.4 mg, Fat 14.1 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 41.7 g, Fiber 3.6 g, Protein 10.7 g, Cholesterol 19.1 mg
BROCCOLI AND CHEESE CASSEROLE
This is my favorite recipe ever. It comes from my great-grandmother and it's fantastic! I've noticed most of the brocolli casserole recipe's are using mayonnaise, mine uses sour cream instead and I think you will love the change. Let me know how you like it!
Provided by allison.gilbert
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Shred all of the cheese and mix together (try not to use already shredded cheese as it doesn't seem to melt down as well).
- Pre-heat oven to 350 degrees.
- Cook broccoli and drain.
- Mix sour cream, soup, egg and a large handful of shredded cheese in separate bowl.
- Pour half of broccoli into casserole dish.
- Spread a layer of sour cream mixture over broccoli.
- Cut up slices of butter and place evenly over the mixture.
- Spread layer of cheese over mixture.
- Repeat broccoli, mixture and cheese steps.
- Melt a few slices of butter in microwave and mix with bread crumbs and top the casserole with the bread crumb topping.
- Bake at 350 degrees for 35 minutes or until cheese is bubbling in center.
- ENJOY!
Nutrition Facts : Calories 1050.7, Fat 91.2, SaturatedFat 54.1, Cholesterol 301.5, Sodium 1661.4, Carbohydrate 23.8, Fiber 7.5, Sugar 9.4, Protein 40.5
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