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Rice Broccoli Cheese Casserole

What you need: 

1/2 cup vegan margarine (1 stick Earth Balance)
1 tablespoon olive oil
1 onion, chopped
pinch sea salt + to taste
pinch ground black pepper + to taste
8 ounces mushrooms, sliced
1 (32-ounce) box vegan mushroom soup (e.g., Imagine Portobello Mushroom Soup)
16 ounces broccoli, chopped (if using frozen, thaw first)
1/4 cup vegan sour cream
4 cups shredded cheddar cheese (e.g., Daiya)
1 cup long grain uncooked rice

What you do: 

1. Preheat oven to 350 degrees Fahrenheit.
2. In a pot over medium heat, place 1/2 cup margarine and olive oil; heat until margarine has melted. Add onion, salt, and pepper; cook until onion is translucent. Add mushrooms; cook 3 minutes. Add mushroom soup, broccoli, and vegan sour cream; simmer to a mild boil. Add cheese; heat until melted. Add rice, salt, and pepper.
3. Pour mixture into greased or sprayed baking dish. Cover with foil tightly.
4. Bake for 60 to 70 minutes, or until rice is fully cooked. Let sit covered for 10 minutes before serving. Stir lightly and enjoy!
Source of recipe: Dad's Recipe Modified for Vegans

Preparation Time: 
20 minutes, Cooking time: 1 hour to 1hour 10 minutes
Cooking Time: 
1 hour to 1hour 10 minutes
6 to 10
Recipe Category: 


this is outstanding.  gonna be a new comfort food or maybe even a holiday dish.  well if it doesn't make me fat, because right now I am gonna have to lock myself out of my house to keep from eating the entire casserole myself in one day. 


This is pretty good. I think it would be just as good with maybe half the vegan cheese that's called for. It makes it a little too think for my taste. Other than that, the flavor is great.


This recipe is awesome! Creamy comfort goodness! Now that winter is approaching, this will be a staple in my house during the upcoming months! :)>>> ;)b

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