If you’ve got 20 minutes and a few pantry staples, you’ve got time to make this delicious Broccoli Cheddar Casserole for dinner tonight.
It’s a one-pot dish that requires the barest minimum of effort to set up, and then cooks away happily on it’s own, leaving you time to do whatever else you need to get done.
Also, did I mention it’s absolutely delish?
And it feeds a crowd?
The trick to filling this dish with flavor is ranch seasoning. Since most packaged dry ranch seasoning mixes contain dairy ingredients, like powdered buttermilk, I created my own Best-Ever Ranch Seasoning that I use on everything. The recipe is included below. You’ll only need 2 tablespoons for the broccoli cheddar casserole, so stash the rest in a glass jar with a tight-fitting lid (I like mason jars for this) and stash it in the pantry so you’re ready for any ranch seasoning emergency!
Here’s how you make the ranch seasoning:
In a 500ml mason jar combine:
1/4 cup ground black pepper, 1 1/2 cups dried parsley flakes, 3 tablespoons kosher salt, 1/4 cup + 2 tablespoons garlic powder, 3/4 cups onion powder, 3 tablespoons dried dill
and shake well!
Store in the pantry (or another dark, cool place) for 6 months.
Broccoli Cheddar Rice Casserole
Prep time: 5 minutes Cook time: 20 minutes Dietary info: gluten-free, nut-free, oil-free
4 cups low-sodium vegetable broth
1 cup unsweetened plain soy milk
2 cups basmati rice
2 tablespoons homemade vegan ranch seasoning
3 cups frozen broccoli florets
2 1/2 cups shredded vegan cheddar style cheese, divided
- Heat a large skillet on medium-high heat. Add the vegetable broth, milk, rice, ranch seasoning and broccoli and stir well to combine. Bring to a rolling boil, then reduce heat to the lowest setting, cover and cook for 18 minutes (or until broccoli is tender and all the liquid has absorbed into the rice.
- Remove the skillet from the heat and stir in 2 cups of vegan cheddar shreds. Sprinkle the remaining 1/2 cup of shreds on top and serve