This vegan cheddar and broccoli rice casserole is the kind of old-fashioned, spiral-bound-cookbook comfort food that never goes out of style - it just needed a plant-based update. Melty vegan cheddar, tender broccoli, and fluffy brown rice bake together into a golden, slightly crusty-topped casserole that's every bit as cozy as the dairy version, minus the dairy. It comes together fast if your rice is already cooked, which makes it one of those recipes worth keeping in regular rotation for busy weeknights.
It's also wonderfully forgiving. You can swap in whatever vegan cheese shreds you have on hand, use white or brown rice, and adjust the herbs to taste. Since the oven is already going at 400°F, this is a great time to roast a pan of root vegetables alongside it for an easy, hands-off side.
What makes this casserole worth keeping on hand is how little active effort it takes once your rice is cooked. Most of the prep is just chopping vegetables and stirring everything together in one bowl before it goes into the oven to bake into something golden and a little crusty on top. It reheats beautifully, too, which makes it a smart choice for meal prep or for feeding a crowd without a lot of last-minute fuss.
Key Ingredients & Substitutions
- Broccoli - finely chopped florets (a little stem is fine) cook down quickly and distribute evenly through the rice. Broccoli slaw or pre-riced broccoli from the produce section works in a pinch.
- Cooked brown rice - day-old rice is ideal here, since it's drier and holds its texture better than freshly steamed rice. White rice, farro, or even quinoa can stand in if that's what you have.
- Vegan cheddar-style shreds - we like Violife Just Like Cheddar Shreds for how well they melt, but any meltable non-dairy cheddar works.
- Fresh parsley and dill - these brighten up what could otherwise be a heavy casserole. The dill is optional but adds a nice herby lift.
- Unsweetened nondairy milk - rice milk keeps things neutral, but soy or oat milk work equally well and add a touch more creaminess.
Helpful Tips
- Cook the broccoli only until it's just past tender-crisp and still bright green - it will continue to cook in the oven, and pre-softened broccoli turns dull and mushy by the time the casserole is done.
- Use a splash of water rather than extra oil to steam the broccoli and celery in the skillet; it keeps the pan moist without watering down the finished casserole.
- An oiled 2-quart round or oblong dish, like this ceramic casserole dish with a lid, is the right size for this amount of filling - anything much larger will bake unevenly and dry out at the edges.
- Don't skip the topping. A scattering of wheat germ, sesame seeds, or paprika over the top is what gives the casserole its slightly crusty, golden finish.
Variations
This casserole is easy to riff on. Stir in a cup of cooked white beans or chickpeas for extra protein, or fold in some sautéed mushrooms for more savory depth. If you like a little heat, a pinch of red pepper flakes or a few dashes of hot sauce mixed into the filling works well. Swapping the brown rice for cooked quinoa turns this into a close cousin of our Vegan Broccoli Quinoa Casserole, if you'd like to compare the two side by side.
Serving Ideas
Serve this straight from the baking dish as a main course alongside a simple green salad, or as a hearty side dish next to roasted vegetables or a bowl of soup. It also travels well, making it a good choice for potlucks, family dinners, or a make-ahead lunch you can portion out for the week.
Storing & Freezing
Leftovers keep well in an airtight container in the refrigerator for up to 4 days - just reheat individual portions in the microwave or oven until warmed through. This casserole also freezes nicely: let it cool completely, then wrap tightly or transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Recipe
Vegan Cheddar and Broccoli Rice Casserole
Ingredients
- 2 tablespoons olive oil or vegan buttery spread like Earth Balance
- 1 large onion finely chopped
- 1 large celery stalk finely diced
- 4 cups finely chopped broccoli florets some stem is fine
- ½ cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh dill optional
- 3 ½ to 4 cups cooked brown rice
- 2 cups grated vegan cheddar-style cheese
- ½ cup unsweetened rice milk or other nondairy milk
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and freshly ground pepper to taste
- Wheat germ sesame seeds, and/or paprika for topping
Instructions
- Preheat the oven to 400º F.
- Heat the oil or vegan buttery spread in a large skillet or steep-sided stir-fry pan. Add the onion and sauté over medium heat until golden.
- Add the celery and broccoli along with just a bit of water to keep the pan moist. Cover and cook until the broccoli is just past tender-crisp, but still bright green.
- Remove the pan from the heat and stir in the remaining ingredients except the toppings.
- Transfer the mixture to an oiled 2-quart round or oblong casserole dish. Pat in evenly and top with wheat germ, sesame seeds, and/or paprika.
- Bake for 35 to 40 minutes, or until the edges become a bit crusty and the top is golden.
- Allow the casserole to stand for 5 minutes or so, then serve. Either cut into neat segments or just spoon it out. It all works and it will disappear quickly!
Nutrition (Estimate per Serving)
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes - assemble the casserole up to a day ahead, cover, and refrigerate unbaked. Add about 5 to 10 extra minutes to the bake time if it goes into the oven cold, and check that it's heated through before serving.
Can I use frozen broccoli instead of fresh?
Frozen broccoli works, but thaw and drain it well first and chop it fine. Since it's already softer than fresh broccoli, stir it in without the extra steaming step so it doesn't turn mushy by the time the casserole finishes baking.
Kurt says
Made this earlier today. Turned out well and my daughter loved it too