Recipe Collections
Cheesy Broccoli and Rice Casserole
Original recipe: 6 servings · Prep: 15 min · Cook: 45 min · Total: 60 min
By PanPotPlates Editorial TeamPublished Apr 8, 2026 | Updated May 11, 2026
American
60 mins
easycomfortfoodbudget-friendlydairyfreeonepot
Cheesy Broccoli and Rice Casserole with measured ingredients, 60-minute timing, 6-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.
Prep
15 min
Cook
45 min
Total
60 min
Servings
6
Difficulty
easy
Cuisine
American
Ingredients
Servings
6
- 1 cup long-grain white rice, rinsed
- 2 cups low-sodium vegetable broth
- 3 cups fresh broccoli florets, chopped into bite-size pieces
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 cup unsweetened plain almond milk (or other unsweetened plant milk)
- 1/2 cup raw cashews, soaked for 1 hour and drained
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt, or to taste
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
-
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish or an oven-safe skillet.
-
In a blender, combine soaked cashews, almond milk, nutritional yeast, Dijon mustard, lemon juice, smoked paprika, salt, and black pepper. Blend until completely smooth and creamy. Set aside the dairy-free cheese sauce.
-
Heat olive oil in a large oven-safe skillet or sauté pan over medium heat. Add diced onion and cook for about 4 minutes until softened and translucent.
-
Add minced garlic and cook for 30 seconds until fragrant. Stir in the rinsed rice and cook for 1 minute, stirring to coat the grains in oil and lightly toast them.
-
Pour in the vegetable broth, then stir in the chopped broccoli florets. Bring the mixture to a simmer and cook uncovered for 10 minutes.
-
Remove the skillet from heat and carefully stir in the prepared cashew cheese sauce, mixing gently to combine thoroughly with rice and broccoli.
-
If not using an oven-safe skillet, transfer the mixture evenly into the prepared casserole dish. Cover tightly with foil and bake in the preheated oven for 30 minutes, or until the rice is fully cooked and the casserole is bubbly.
-
Remove the foil and bake uncovered for an additional 5 minutes to brown the top lightly.
-
Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
-
Serve warm as a complete meal or pair with your favorite protein or fresh salad. Leftovers freeze well in an airtight container for up to 3 months.
Tips
Pan Or Pot Required
Start in a large oven-safe skillet if you want true one-pot cleanup, or use a saute pan and transfer to a greased 9x13-inch dish before baking.
Cookware Size Guidance
A 3-quart or 9x13-inch dish gives the rice enough room to cook evenly without drying into a thin layer.
Cookware Swap Guidance
A Dutch oven or cast iron skillet works well if it is oven-safe; avoid thin pans that scorch the rice before the center is tender.
Leftovers Quality
Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.
Storage and Reheating
Cool leftovers, then refrigerate in an airtight container for up to 4 days. Freeze portions for up to 3 months.
Reheat covered at 350°F until hot, or microwave individual portions with a splash of broth or almond milk to restore creaminess.
Related Articles
Read related guides and practical cooking tips.
Recipe Collections
9 Skillet Dinner Recipes
More Recipes
Explore more recipes you may like.
Reviews
Rate this recipe and share a photo of your result.
No reviews yet.
Save this recipe
Log in to keep this recipe in your favorites.
Reset password Register