Broccoli Casserole
This broccoli casserole is a fresh, lighter take on an old favorite. It’s easy to make and bursting with cheesy flavors, tender roasted broccoli, and brown rice.
Servings: 6 servings
Calories: 374kcal
Ingredients
- 3 cups cooked brown or white rice (from about 1 cup dry)
- 1 pound broccoli , cut into bite-sized florets
- 2 tablespoons olive oil , divided
- ¾ teaspoon kosher salt , divided, plus more for rice
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- ½ cup gluten-free panko breadcrumbs
- ¼ teaspoon freshly ground black pepper
- 1 cup grated part-skim mozzarella or dairy-free mozzarella , divided
- 1 cup grated parmesan or dairy-free parmesan , divided
- ¼ cup nutritional yeast
- 2 garlic cloves , grated on a microplane
- 1½ cups low-fat milk or unsweetened plant-based milk
Instructions
- Preheat the oven to 400°F.
- In a large pot, cook the rice with a pinch of salt according to package instructions.
- On a large rimmed baking sheet, toss the broccoli with 1 tablespoon olive oil, ½ teaspoon salt, red pepper flakes, and garlic powder. Roast for 12-15 minutes, until lightly charred around the edges.
- Meanwhile, in a small bowl, toss the breadcrumbs with the remaining 1 tablespoon olive oil, remaining ¼ teaspoon salt, and pepper.
- Combine the cheeses in a separate small bowl.
- Add the nutritional yeast, garlic, 1½ cups of the cheese, milk, and broccoli to the rice. Stir well.
- Transfer the rice and broccoli mixture to a 9x9-inch baking dish. Top with the breadcrumbs and remaining ½ cup cheese.
- Bake, uncovered, for 20-25 minutes, until the edges are golden. Cool for 5-10 minutes before serving.
Nutrition
Serving: 1cup | Calories: 374kcal | Carbohydrates: 43g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 876mg | Potassium: 415mg | Fiber: 5g | Sugar: 2g | Vitamin A: 754IU | Vitamin C: 68mg | Calcium: 401mg | Iron: 1mg