I love broccoli casserole! Growing up it was at every family dinner and one of the first dishes to run out. Even though I am grown up, I still crave it. I created this healthier version of the classic side dish.
Classic broccoli casserole roughly contains rice, cream of mushroom soup, broccoli and cheese. My challenge was to keep the flavors of the dish while making it gluten free, low carb and dairy free.
I replaced the rice with cauliflower rice and made a cashew based sauce to replace the cream of mushroom soup and cheese. I have to say, it turned out phenomenal! I always know it’s REALLY good when my husband keeps commenting throughout the meal. Lol
How do you make broccoli casserole?
You need to think ahead a little, but after that it is easy to throw together.
Soak your cashews for 2 hours in filtered water. Drain and rinse.
Preheat the oven to 350 degrees.
Heat a medium skillet to medium heat. Add 1 T butter or coconut oil. Saute your mushrooms and onions until they are slightly browned. Add the garlic and stir for 45 seconds. Season with salt and pepper.
At this point you can add these to the casserole like this or put them in the sauce. My daughter likes the taste of mushrooms as long as she can’t see them, so I put them in the sauce. I will say, the sauce is really good with the seared veggies in it.
Put the cauliflower rice and broccoli in a 8 x 12 casserole dish (or 9 x 13). I used a bag of cauliflower rice from the store, but you could make your own. Put raw cauliflower in a food processor and process until you have course pieces.
Add all of the sauce ingredients to a blender and process until smooth. Taste the sauce and add salt and pepper if needed. Remember you are seasoning the vegetables in the casserole with your sauce.
Pour the sauce over the broccoli and cauliflower rice and stir.
Place in the oven and bake for 45 minutes. Spread the crushed pork rinds over the top and bake for another 5 mintues.
Can you make it the day before?
You absolutely can make broccoli casserole the day before. Put the casserole together, cover and refrigerate before baking. When you are ready to cook, remove from the refrigerator 30 minutes before to let it come to room temperature. Then bake as directed.
Can you freeze broccoli casserole
You can freeze broccoli casserole, but I think you will lose some of the texture. You would need to thaw completely before placing the casserole dish in the oven. This is very important as you don’t want your dish to break while cooking. Hot ovens and really cold glass don’t mix well!Print
Healthier Version of the Classic Broccoli Casserole
Try a healthier version of classic broccoli casserole. This side dish is gluten free and low carb with cauliflower rice to keep it keto and paleo friendly. Clean eating at it’s best!
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 1 Hour
- Yield: 6 Servings
- 1 C Raw Cashews, soaked for 2 hours*
- 1/2 Onion, diced
- 8 oz Mushrooms, sliced
- 2 Cloves Garlic, minced
- 1/4 C Nutritional Yeast
- 3/4 C Chicken Broth
- 1 Can Full Fat Coconut Milk
- Salt and Pepper
- 16 oz Bag of Cauliflower Rice (approx 2 1/2 C)
- 3 C Broccoli Florets (fresh or frozen)
- 1/2 C Crushed Pork Rinds
- Preheat the oven to 350 degrees.
- Heat a skillet over medium heat. Add 1 T butter or coconut oil, mushrooms and onions. Saute until lightly browned, then add the garlic. Cook for 45 seconds. Remove from heat.
- Place all the sauce ingredients, including the sautéed vegetables, into a blender and process until smooth.
- Put the broccoli and cauliflower in a 8 x 12 casserole and pour the sauce over it. Stir well.**
- Bake for 45 minutes. Top with pork rinds and bake an additional 5 minutes.
*If you forget to soak your cashews, it isn’t the end of the world, but it may not be as smooth.
**If making the day before, stop after step 4, cover and refrigerate. Remove from the refrigerator 30 minutes before cooking, then bake as directed.
Keywords: Broccoli Casserole
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