Rice Broccoli Casserole

From my recollection, two very delicious sides were brought to a family function by my cousin’s wife. Rice broccoli casserole was one of the dishes that became an instant hit! (The other, for those who are curious, is Pistachio Dessert which will be published at another time.) Whether at barbeques, Easter brunch, or Sunday family dinners this side dish was not only served, but requested by those attending the function. The problem, for us vegans, is that the original recipe is loaded with shredded cheddar cheese and canned cheddar cheese soup! Well, by researching various recipes and experimentation, I created a vegan version. My son requested this dish for his birthday dinner, so I prepared both options. After sampling each, he admitted that they were each really good! Enjoy…

Ingredients

1 small onion, diced                                              

2 Tbsp. vegan butter                                            

2 pkgs. frozen broccoli                                          

1 1/2 cups shredded vegan cheese   

1 1/2 cups rice                                       

1 8 oz. can sliced mushrooms (or 12 oz. pkg. sliced button mushrooms)

1 can Durkee onions

For cheese soup (replacement for canned soup):    

3 Tbsp. vegan butter/or Earth Balance

3 Tbsp. flour

1/4 tsp. salt

1/4 tsp. dry mustard

1 cup non-dairy milk, unsweetened

Directions

1.    Prepare broccoli according to package directions. Remove from water. Let sit for 5 minutes to drain completely. Do not allow broccoli to get mushy.

2.    Cook rice according to package directions.

3.    While rice is cooking, prepare vegan cheddar cheese soup.

4.    Melt butter in medium skillet; add flour, salt, and dry mustard. Stir to combine for 1-2 minutes on low heat. This will create a “roux” which will thicken the soup.

5.    Add non-dairy milk whisking to combine. Continue until thickened. Set aside.

6.    In a large skillet sauté diced onions. Add homemade vegan cheddar cheese soup. Next add shredded vegan cheddar cheese to pan. Stir to combine until cheese melts.

7.    Add mushrooms juice and all. (See note.)

8.    Add broccoli and rice to cheese mixture. Mix well.

9.    Pour into greased 9” x 13” baking dish. Place Durkee onion rings on top. Bake in 350-degree oven for 20 minutes.

Note: Canned mushrooms can be replaced with 12 ounces of sliced button mushrooms sauteed in vegan butter.