This Cheesy Broccoli Rice Casserole is Gluten-Free, Dairy-Free, and made with only 8 healthy ingredients! Simply add everything to a pan, bake, and enjoy.
The phrase “Cheesy Broccoli Rice Casserole” sounds delicious in and of itself, don’t get me wrong. But what if I told you that this casserole was also dump-and-bake, dairy-free, and made with only 8 healthy ingredients?
Now we’re talking, friends.
But how is this casserole Dairy-Free, you ask? Nutritional Yeast, of course! Nutritional Yeast (or “Nooch”) is a form of fortified yeast flakes that has a deep umami and “cheesy” flavor to it – without any cheese. Crazy, right?! It can be an acquired taste at first, but once you get familiar with it you’re going to put this ‘ish on everything.
We’re going to toast our Nutritional Yeast before we add it to the Vegetable Broth for some extra cheesy goodness and depth of flavor. It only takes about 2 or so minutes, but makes a huge difference in the final flavor.
All in all, this Cheesy Broccoli Rice Casserole is packed full of good stuff! There’s plenty of fiber, complex carbs, and plant-based protein thanks to the addition of Chickpeas.
Plus, it couldn’t be easier to make. Simply mix all of the Vegetable Broth ingredients together in a pot, bring it to a boil, and pour it into a Casserole dish with Broccoli, Chickpeas, and uncooked Brown Rice.
Yes, you heard me – uncooked! The Brown Rice will absorb the Vegetable Broth as it bakes in the oven and after only 1 hour you’ll have a fluffy, cheesy, and perfectly cooked casserole. How’s that for convenience?!
Once I found out that many restaurants actually cook their rice in the oven, I decided to put that to the test with this casserole. Well I sure am glad that I did, because this rice is SO dang fluffy. And I forsee a lot more casseroles of this nature coming to me in the future 😉
A Few Final Thoughts:
- I used fresh Broccoli Florets for this recipe, but Frozen will work as well – just add them to the casserole dish frozen and do not thaw!
- This recipe is great for Meal Prep or an Easy Dinner; leftovers will also stay good in the freezer for up to one month.
- You can swap out the Chickpeas and Broccoli for another bean/vegetable of choice, but you cannot substitute the Brown Rice. Each grain absorbs a different amount of liquid and has a different cook time, so the recipe will not come out the same.
If you’re looking for more easy Vegan Dinner recipes, you’ll also love this One Pot Vegan Mushroom Stroganoff and these Sheet Pan Fajitas!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
Cheesy Broccoli Rice Casserole with Chickpeas
Prep Time: 15 Minutes- Cook Time: 60 Minutes
- Total Time: 1 hour 15 minutes
Yield: 4 Servings 1x
Category: Main
Method: Oven
Cuisine: American
Print Recipe
Pin RecipeDescription
This Cheesy Broccoli Rice Casserole is Gluten-Free, Dairy-Free, and made with only 8 healthy ingredients! Simply add everything to a pan, bake, and enjoy.
Ingredients
- 2 ½ cups Low-Sodium Vegetable Broth (bring to a boil)
- ¼ cup Nutritional Yeast
- ½ tsp Turmeric
- ½ tsp Garlic Powder
- ¼ tsp Paprika
- 2 cups Chickpeas, cooked*
- 2 cups Fresh Broccoli Florets
- 1 cup uncooked Brown Rice Rice
Instructions
- Preheat the oven to 400F. Add the Nutritional Yeast to a medium pot and toast over medium heat for 2-3 minutes, stirring frequently. The yellow flakes will become darker and more fragrant.
- Once toasted, add the Vegetable Broth, Turmeric, Garlic Powder, and Paprika to the pot; raise the heat to high and bring the mixture to a boil.
- While the liquid is coming to a boil, pour the Chickpeas a 9×13″ pan or casserole dish. Sprinkle the Broccoli evenly over the Chickpeas, then sprinkle the uncooked Brown Rice over the top of the dish.
- Whisk the Vegetable Broth well to evenly distribute the spices, then pour the boiling mixture over the casserole dish. If any spices “clump” in a particular area, stir them around a bit with a spatula. Cover the casserole with Aluminum Foil, then bake for 60 minutes.
- Remove from the oven and serve as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.
Notes
- If you are using canned Chickpeas, make sure you drain and rinse them thoroughly
- You can use Frozen Broccoli florets instead of fresh, but do not thaw them
- If you’d like the top of your casserole to be crispy, broil it uncovered in the oven on HI for 5-10 minutes after it finishes baking.
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130 comments
Caitlin, You really have a talent! It’s inspiring to see someone take great pride in your culinary achievements and share them freely. I will buy your first Cook Book when you publish it! I did the same with Cathy at True North.
★★★★★
Thank you so much, Frank! 🙂
Can I use water instead of veg broth?
I would recommend you use Vegetable Broth, or it may be kind of bland.
Not yet tried this recipe but when I saw the videoo I was astonished by the easiness and deliciousness of this dish <3
Eager to try it out !
★★★★★
I have never had brown rice before, but this looks delicious:) I will have to try it
Yes – you should!
I can’t wait to try this! Back when I ate dairy I used to make a similar dish that had bechamel sauce on top and it was so good. Definitely going on the menu plan for this week!
Awesome, Nicki!
Can I make it with white rice instead of brown since that’s all
I have?
That should work just as well!
I just made this recipe and it was absolutely delicious! So hearty, satisfying and easy to make. In addition to brown rice, I added in some forbidden rice and quinoa. I would say this recipe makes 3 servings if it’s the only/main dish. Yum yum yum!
★★★★★
Thanks for the feedback, S!
This was so easy and delicious. Please make more recipes like this!!
Thanks, Jennna! I’m definitely planning on it 🙂
I made this for dinner tonight: it was delicious and SO EASY. I love this idea– I hope there are more recipes like this in the future.
★★★★★
Thanks, Frances! There definitely will be 🙂
Hi Caitlin – I made this recipe tonight with a side of corn bread muffins and it was so good! Next week I plan on doubling the recipe so there’s enough for my husband’s lunch and another dinner (he wants the leftovers for lunch tomorrow!????)
Thank you!!
★★★★★
Amazing! Thanks for the review, Deb!
Hey Caitlin,
Thanks for another awesome recipe! They’re always wonderful.
I have tons of Brussel sprouts on hand and no broccoli, could I subside and expect the same result?
Thanks!! <3
Yes, that should work!
I only have quick cook brown rice…this it will work with it and 1/2 the time?
I’m not sure as I haven’t tested that! I would start to check for doneness about halfway through cooking time and adjust as necessary
Laura how did it work with the quick cook brown rice. I used it and it came out dry but I didn’t realize it was quick cook until afterwards. Did halving the cook time work?
20 minutes was good for me with the minute brown rice.
This was so delicious and easy!! I will be making this a lot. I love your one pot recipes! I brought leftovers to work and all of my coworkers were saying how good it looked and asked for the recipe. Usually they show no interest in my vegan meals. Thanks for making another great recipe, Caitlin!
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Thank YOU, Kellie! 🙂
I plan on cutting the recipe in half (I don’t have a big enough pan). Should the bake time be less?
p.s. this isn’t in reply to any comment–I just couldn’t find a way to post a new comment.
If it’s cut in half, I would consider checking it around the 35-40 minute mark and see how it’s all doing. It may be done sooner especially with the foil to cover it and keep in that heat.
Recipe looks great and simple and I’ll probably try it on weekend.
I’m just wondering about substituting chickpeas with fried tofu. My SO really hates mixing rice and chcickpeas or beans (don’t ask, I can’t understand it myself) so I thought about using fried tofu. My only concern is that it might get slightly soggy before rice absorbs the broth.
If the tofu has a thick enough “skin” I believe it should be fine! You can also leave the chickpeas out entirely and just serve alongside the tofu at the end x
So I’ve tried substituting chickpeas with tofu and it did get soggy, but that was totally expected since I didn’t bother with frying it properly. But the result was still amazing, and mushier tofu tasted great infused with that flavoured broth (I’ll probably make it sometimes in the future adding scrambled tofu).
I’ll be definitely making this again in different vegetable combinations, the rice is indeed amazing made this way and it tastes even better reheated next day.
I do belive that this recipe needs tad more crunch so I sprinkle it on the plate with some roasted sunflower and pumpkin seeds.
★★★★★
Looks so yummy! Does anyone know by how much the cooking time/liquid amount would change if substituting white rice for brown rice?
I don’t, sorry! I plan on doing more recipes like this in the future so I will have to test one with White Rice too!
I made this today for lunch. It’s amazing 🙂
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Glad you enjoyed it, Nathan!
I tried this using frozen edamame to replace the chick peas, just don’t do it ???? it was an overwhelming flavour. I love the concept of this and will try making Mexican rice like this! Xx
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Omg so I was so excited to make this recipe last night – and my dish EXPLODED in the oven!! (It was quite an old dish, and I didn’t use boiling water which was 100% my mistake), but guys – use hot water!! I’ll try making this again once I get a new dish.
Oh no! Hopefully the mess wasn’t too bad!
I tried making this today, and it turned out absolutely wonderful!
I am definitely going to repeat this 🙂
Thank you Caitlin, for the fantastic recipe !!
I also would like to add that I love watching your videos!!
Please keep making them 😀
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Thanks, Yuka! <3
I made this yesterday for the work week and LOVED it! It was super easy to make and it was my first time using nutritional yeast, so that was exciting! I also didn’t have enough chickpeas so did half chickpeas, half cannellini beans. It worked well! Thanks so much for this recipe Caitlin 🙂
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You’re very welcome, Imogen! I bet it was great with Cannellini Beans too – I’ll have to try that next time!
Loved it! So easy to make and super yummy to eat!
★★★★★
Thanks, Tnisha!
Made this last week for a meal prep-4 days worth of food which was great! I used wheat berries instead of rice and was perfect! Can’t wait to make it again
★★★★★
Glad to know wheat berries work! 🙂
My favorite recipe to meal prep for work lunches! If you have a big enough casserole dish you can double it 🙂 awesome recipe – so tasty!
★★★★★
Awesome – good to know it can be doubled too!
Very good your recipes
Could I sub something else for the rice? Millet or quinoa ?
That would be a different liquid ratio and cooking time, so unfortunately I can’t say!
This doesn’t need any salt? Or pepper? Or both?
Hey! Nope! The turmeric, garlic powder, nutritional yeast, and paprika have all that covered. If you feel so inclined you can add some of that to taste/personal preference.
[…] you’re looking for more cozy Vegan Dinner recipes, you’ll also love this Cheesy Broccoli Rice Casserole and this One Pot Pumpkin […]
Oh my goodness, this recipe was SO tasty and SO simple! Perfect weekday meal! When I was a child, my parents made this tuna rice casserole that was so nostalgic for me. Since going vegan I’ve been wondering how I could possibly recreate it but now I don’t need to – this recipe is so tasty and reminds me of my favourite childhood meal, it is the perfect replacement meal! Thanks for posting it!
By the way, I just used powdered stock with boiling water from a kettle and stirred the spices and nooch in there and it worked well, so I didn’t need to use the stovetop!
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Awesome!!! Thanks, Jo 🙂
Ok… WOW!!!! When it was done and I took off the foil the smell hit me! It smells exactly how I remember and tastes almost exactly how I remember! JUST WOW!!! IT’S AMAZING!
★★★★★
Yay!!! Thanks, Jillian!
hello sorry this look like a haven recip but i don’t know how much everything is in grams sorry but all the converter don”t say the same things can you help please ?
Love it!! I would love more super easy dump and bake recipes like this! 🙂
★★★★★
[…] Lunch or Dinner: The Easiest Broccoli Bake (recipe found here) […]
It’s seriously so delicious and easy to make!!! It’s kid-friendly too. Definitely a great casserole to make in advance and eat for a few days, or to throw together on a busy family night.
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We totally agree, Veronica! 🙂
Hey! If I split this between two 8×8 pans should I adjust the cooking time?
Hm….most likely yes, it will probably cook faster. I would start to check for doneness 10-15 minutes before what the recipe calls for and go from there!
Ran across this recipe on Pinterest and can’t wait to try it! Love easy dishes like this! Thank you!
You’re very welcome, Maggie!
I made this today with a few modifications. I didn’t use paprika or turmeric but mixed herbs & I added some cashew cream to the broth. REALLY good!
★★★★★
I made this recipe yesterday and it turned out pretty good! However, I couldn’t taste any of the nutritional yeast of any of the cheesy flavor. Instead, all I could taste was the flavor in the rice of the vegetable broth. I was just wondering if that is how it is supposed to be or if I did anything wrong.
Interesting! I thought the Cheesy flavor came through well, but you can always add extra Nutritional Yeast if you would like it to be stronger 🙂
[…] Article image from – frommybowl […]
I’m always skeptical of putting uncooked rice in the oven but it came out great! I used water instead of broth. I added 3 cups of chickpeas instead of 2. I used frozen broccoli which came out mushy. I will use fresh broccoli next time.
★★★★★
SO GOOD!! And absolute winner for batch school meals Caitlin!❤ Also dang easy (when you don’t spill the stock all over the oven????????) I’ll definitely be baking this again!!! Xxx
★★★★★
Wuh-oh! At least they were good – haha. Thanks!
[…] Get the recipe here. […]
Super good and easy! My oven is tiny unfortunately so I couldn’t make it in the oven, but instead baked it in a large pot on the stove and that worked just fine. Wasn’t as crispy on the top as a result, but I didn’t mind. I topped it with a good dollop of tahini, which fits the taste perfectly and makes it nice and creamy. Perfect recipe for a busy and broke university student 😀
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So glad you enjoyed it and hope your schooling is going well!
I don’t have any tin foil and can’t run to the store to get some. Anything you did differently when cooking on the stove top? Or any alternate suggestions when out of aluminum foil? Thanks!
Do you have an extra baking sheet on hand to cover the casserole dish with? Cooking in the oven is the recommended approach, but using an alternate for a lid would be the best approach. Even a silicone baking mat or parchment paper could be an option if you have those.
[…] Cheesy Broccoli Rice Casserole (From My Bowl) […]
Great recipe, I love that it’s so easy AND healthy at the same time. The second time I made it, I didn’t have enough brown rice (about a 1/4 cup) so used 3/4 cup of quinoa and the same amount of broth as called for in the recipe and it turned out fine!
★★★★★
Awesome! Happy to hear you liked it and that your substitution worked out!
[…] – From My Bowl’s Cheesy Broccoli Rice Casserole […]
This works with Farro instead of brown rice!
★★★★★
Great to know! Thanks so much!
Love this recipe! Toasting the nutritional yeast really gives it a unique flavor and I never would have thought to try that. This was super satisfying and easy to make.
Thank you so much for inspiring my husband and I on our journey into vegan cooking. We LOVE your YouTube videos, you are so creative!
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Welcome to vegan cooking! Glad you’ve been enjoying it!
Tried this for my birthday party and was very happy with the result except that the broccoli was overcooked, so it didn’t look as appetizing as I would have liked. Is there a way to end up with bright green broccoli florets? Wonder about adding them halfway through or steaming separately and adding at the end . . . ? It turned out to be a good birthday present fo myself. A week’s worth of leftovers in my freezer. : )
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If everything else was cooked well but the broccoli was overcooked then adding it halfway through might be a good idea!
This was awesome! I used white long grain rice because it was all I had on hand. I used 2 cups stock (instead of 2.5 cups) and only cooked for 35 mins. It was picture perfect!!! So yummy. Filling. Thanks.
★★★★★
Glad you were able to use what you had on hand! I’m sure your adjustments with instructions may help someone else!
[…] Bean Casserole // Chickpea & Rice Casserole // Buffalo Cauliflower & Chickpea Casserole Cheesy Broccoli Rice Casserole // Stovetop Peanut Tempeh (or use Tofu!) // Sticky BBQ Tempeh Kimchi Fried Rice // Chickpea Pot […]
[…] you’re looking for more casserole recipes, you’ll also love this “Cheesy” Broccoli Rice Casserole and this Fall Roasted Vegetable […]
This was AMAZING! Toasting the nooch makes all the difference. When I was a kid we used to have Uncle Ben’s broccoli cheese rice. It was my favorite. This recipe comes amazingly close to that. I basically followed the recipe except for the following… I used my own powdered broth mix with water to make the broth. I also added a little black pepper and a tsp of onion powder. I used frozen broccoli. For me this came out a touch undercooked (I’m not an al dente person). But next time I’ll just add a touch more water and cook it a bit longer. I did add about half a cup of water the next day and popped it back in the oven for 20 minutes to reheat. Perfect! I may add another cup of vegetables to it next time too, because why not?! All in all, this recipe is a find. This will be a staple for me now. Thank you so much!
★★★★★
Always appreciate when a recipe makes it to the rotation! Glad you liked it and that it was able to bring back a little bit of childhood!
Seriously SO good! Thanks for sharing your talents so freely! I’m such a fan and I am very grateful for all you do to enrich the plant based cooking community. You should be so proud!
★★★★★
Thank you so much! Means a lot!
[…] https://frommybowl.com/cheesy-broccoli-rice-casserole/ […]
I just made this after watching your Youtube video with 3 dump casseroles. It’s delicious. I have never toasted nooch before, and it’s a technique I’ll definitely repeat. However, I’ll make these changes next time I make it.
– Almond milk instead of broth. I already use bouillon instead of broth, so I think this change will give it more fat and creaminess.
– White rice instead of brown rice. By the time the brown rice was tender, the broccoli was overcooked.
I look forward to cooking more of your recipes.
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Let us know how you like the other recipes – and how the changes work out for you!
That’s a cool idea! We haven’t tried it but would love to hear if anyone has done it!
[…] by from my bowl – get the recipe […]
Just made this today and it was so so good 🙂 I think next time I’ll just add a bit more nooch. Thanks so much for sharing this, I love easy recipes like these ❤️
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Happy you liked it, throw in some more nooch!
[…] Get the recipe here: From My Bowl […]
This is legit easy and good. I made the recipe with frozen broccoli. The broccoli turned super soft, but that didn’t bother any of my eaters. The chickpeas were so good. The size is great for picnic/potluck sharing. I’ll definitely make this again and play with the add-ins. Thanks.
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Thanks for making it!
Hey Caitlin,
Whenever I make a casserole dish, it never cooks the rice all the way so it ends up hard. Would I be able to cook this in an instant pot? If so, how long do you suggest I cook it for? Thanks
Hey! Do you make sure to cover the casserole completely with foil? We don’t have a method for instant pot on the dump and bakes at the moment. If you haven’t used the foil on top, give that a shot. To be extra safe you could stir around the rice half way through to make sure its getting enough liquid exposure.
I also had quick cook brown rice (trader Joe’s brand) but kept everything basically the same and it worked out fine! I did take the foil off at about 40 minutes in, and let it cook 10-15 minutes without it so the extra liquid could evaporate. This was very tasty, but I did add garlic salt, regular salt, and full salt better than bouillon broth, so I definitely think it needs salt haha! Super easy and made a bunch so I will keep this recipe handy! Thanks!
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That’s a lot of salt varieties! Glad you liked it and were able to make it your own!
[…] – From My Bowl’s Cheesy Broccoli Rice Casserole […]
I’m not even vegan, but tried this for my daughter. I love this recipe. Super easy! I added fresh green beans chopped into 1 inch pieces in addition to the broccoli and vegan chicken the 2nd time I made this. I put leftovers into a tortilla with chopped cucumber, cherry tomatoes and sriracha. Thank you so much for a new staple in our house! Cook once and meals for days.
★★★★★
That’s so awesome! Thanks for making it – and that’s a great idea for the leftovers!
I tried this recpie by my rice didnt cook after 60 mins in the oven! Any suggestions on how to combat this?
Thank you!
When you got to step 4 did you make sure to whisk broth over the top of everything, stir things a bit if the spices are collecting together in clumps, and then cover with aluminum foil?
Very delicious and easy to make! I about doubled the amount of seasonings and it was perfect. This is perfect for a quick dinner!
★★★★★
so good and so easy!!
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Thanks so much!
I LOVED this recipe! I made a few changes. I put in some leftover potato cheese sauce instead of the nooch, and I put in some faux chicken strips instead of the chickpeas. But DAMN. Tasty! Thank you for the recipe!
★★★★★
Cool swaps! Glad it worked out!
Hi! Looking forward to making this. If I omitted the nutritional yeast completely would that kill the entire dish?!
It will change the overall flavor for sure, since we call for a quarter cup. There’s not a real replacement for nutritional yeast in this way so if you make it you would just need to omit it.
I made this last night for dinner and we really liked it. The recipe was delicious as written. It made enough for my husband and I to get two meals out of it. I didn’t read the recipe carefully and put it in the oven at 350 degrees for an hour and it was still good.
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Nice to hear it worked out even with the oven difference! Thanks for making it!
[…] you’re looking for more no-fuss comfy casseroles, you’ll also love this Cheesy Broccoli Rice Casserole, this Dump and Bake Sweet Potato Rosemary Casserole, and this Buffalo Cauliflower & Chickpea […]
Flavorful and so comforting! One of the easiest meals ever! I added plain cubed tempeh for some protein, and extra nooch. The broccoli was really soft, but I used frozen, so I’m thinking that could’ve caused it. Will definitely make again; this is great for meal prep.
Thank you for the super easy recipe, Caitlin! Would love to see more of these, and will be checking out the other dump and bake recipes you have on your website.
★★★★★
Made this tonight and it came out excellent!!!
★★★★★
You have mad skillz in the kitchen and appreciate you sharing your recipes! I’m new to the vegan lifestyle and I am loving all your ideas and helpful hints! I prepared this and used smoked paprika as I didn’t have sweet…to my surprise it came out fantastic! Because of this and other recipes I have tried of yours, I bought your cookbook and made several dishes from it so far…my personal favorite is the Blueberry Cardamon Cheesecake (even my husband love it!). Thank you for making my transition to becoming a vegan easier and flavor rich! Cheers!
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