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Helen Owen's Broccoli Rice Casserole

What you need: 

1 pkg wild rice
2 bunches broccoli
1 can vegan cream of mushroom soup
2 cups vegan cheddar cheese

What you do: 

Prepare wild rice according to package directions. Layer rice in bottom of 9 x 9 casserole pan. Steam broccoli and layer on top of rice. Mix vegan mushroom soup & vegan cheese together. Layer soup mixture on top of broccoli. Bake uncovered at 325 degrees (F) for 45 minutes to one hour. Enjoy!

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

Instead of searching for vegan cream of mushroom soup, I made a white sauce using 4 Tablespoons of whole wheat flour and 4 Tablespoons of olive oil. Heat the oil, then add the flour. Cook to get rid of the raw flour taste (about a minute). Then pour in 1.5 cups vegetable stock. Stir over med high heat until thick. Add 1 Tablespoon dried thyme, salt to taste, and as many sliced mushrooms as you like (we like it with loads).

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Just made this, and it was uber-good! I used Amy's cream of mushroom soup, Vegan Gourmet cheddar cheese, and Lundbergs wild rice. I topped the casserole with crumbled organic golden round crackers (like ritz crackers) for a little added texture. Will definitely make this again, thanks for the great recipe!

Note: I cubed the vegan gourmet cheese and combined that with the soup in a saucepan, and heated until melted before pouring over broccoli and rice.

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I make a variation on this all the time!!

I add a couple of Quorn "Chicken" Breasts for some extra heartiness.
And Curry powder.

I combine the soup, "chicken", curry powder, lemon juice, salt and pepper. sprinkle with the cheese and bake. then i put it over the cooked rice at the end.

YUM!

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I added some french fried onions on top of this and it was fantabulous

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I'm doing this tonight, doing the cheese last .  No sticking.....LOL It's sounds so good. Dont have wild rice instead using brown. Also adding garlic and onion and mushrooms. Gonna try to make it last for the rest of the week. Lunch for work.

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Love this! I've made it several times. I added cauliflower once and it was super yummy, and a couple of times I added a layer of crumbled tofu, just to make it more of a 'meal'. Thanks for the recipe, it's in my permanent collection!

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Had this for dinner tonight.  I used Amy's cream of mushroom soup and added some baked tofu cubes before baking.
Very filling and very tasty!

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Thanks! I don't really buy canned soups, so I had no idea! I will start with 14 oz and go from there.

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uhblondie:  I've never had a vegan cream of mushroom soup, but most, if not all, vegan soups I have seen/used are 14 fl. oz. (about 400 mL).

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I am making this recipe today, so if anyone who has made it could reply ASAP, I would be so appreciative. How much is in a "can" of cream of mushroom soup? I'm using fresh that I bought from Whole Foods, and I have never seen a "can" of the vegan kind before anyway (just boxes of multiple sizes). I hope to hear back from people who made it so I know how much is needed, but otherwise I am going to assume 16 oz. Help, please!

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