Creamy Broccoli and Cauliflower Casserole
It’s funny how our minds naturally respond to changes in the seasons. Not to mention our bodies. Now that the weather has changed and we’re getting more of these crisp fall nights, my body is seriously craving comfort foods. And nothing says comfort like casseroles! These creamy, dreamy dishes dole out comfort like it’s going out of style. The best part about casseroles is how creative you can get. After putting in your base ingredients, like the faux cheeses, sour cream and soup, the sky is really the limit on what can go in there. My favorite additions are rice or hash browns and lots of cruciferous veggies.
This creamy broccoli and cauliflower casserole has been one of my favorites for the past few years and I’m sure it will remain that way for years to come. I hope it becomes one of yours too!
Makes 8 servings
1.5 cups rice, cooked
1 cup broccoli florets, chopped
1 cup cauliflower, chopped
¼ cup onion, finely diced
¼ cup Earth Balance margarine, room temperature
¼ cup Daiya mozzarella style shreds
¼ cup Daiya cheddar style shreds
¼ cup vegan sour cream
¾ cup Imagine Creamy Portobello soup
¾ cup Imagine Creamy Celery soup
1 teaspoon Better Than Bouillon No Chicken Base
½ teaspoon pepper
1 teaspoon Bragg Organic Sprinkle 24 Herbs & Spices Seasoning
2 tablespoons Earth Balance margarine, melted
1 cup Corn Flakes, crumbled
Cook rice separately while you chop the veggies. Preheat oven to 350 degrees. Blend all ingredients in a large bowl and put into casserole dish. Put melted margarine in bowl and crush Corn Flakes into it, then sprinkle on top of the casserole. Bake for 45 to 60 minutes.
**Want to add more vegan meals to your RV trips? Check out my eBook "Vegan Road Trip: Simple Vegan Recipes for your RV Kitchen" which features a variety of tasty vegan recipes--from breakfast to dessert and everything in between.**
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