Omigawd Broccoli Vegetarian Casserole
Meet your new favorite comfort dish: the "Omigawd Broccoli Vegetarian Casserole." This ultra-creamy, flavor-packed recipe is a must-try for veggie lovers and comfort food enthusiasts alike. Loaded with tender broccoli florets, hearty rice, and a luscious blend of cheddar cheese, sour cream, and vegetarian cream of mushroom soup, this casserole strikes the perfect balance of nutritious and indulgent. Topped with golden, buttery panko breadcrumbs and baked to bubbly perfection, it delivers a satisfying crunch in every bite. With just 20 minutes of prep and oven-baked convenience, this vegetarian casserole is ideal for weeknight dinners or potluck showstoppers. Plus, it’s easily customizable—sprinkle with paprika for a smoky hint or add a side salad for the ultimate wholesome meal. Perfect for vegetarians and anyone craving rich, home-cooked goodness!
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Recipe Information
Ingredients
- 500 g broccoli florets
- 2 cups white or brown rice, cooked
- 1.5 cups cheddar cheese, shredded
- 1 can cream of mushroom soup (vegetarian)
- 0.5 cup sour cream
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 0.75 cup panko breadcrumbs
- 2 tbsp butter, melted
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish with cooking spray or oil.
Bring a large pot of water to a boil and blanch the broccoli florets for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
In a large mixing bowl, combine the cooked rice, blanched broccoli, sautéed onion and garlic, cream of mushroom soup, sour cream, 1 cup of shredded cheddar cheese, salt, and black pepper. Mix until well combined.
Transfer the mixture into the prepared casserole dish, spreading it out evenly.
In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the casserole, followed by the remaining 0.5 cup of cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let the casserole rest for 5 minutes. Optional: Sprinkle lightly with paprika for garnish before serving.
Serve warm and enjoy your delicious 'Omigawd Broccoli Vegetarian Casserole'!
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 4726 mg | 205% | |
| Total Carbohydrate | 199.2 g | 72% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 21.9 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1726 mg | 133% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
