Gluten Free, Dairy Free, Paleo & Whole30 Options
This gluten free, dairy free, and vegetable loaded version of a beloved holiday side tastes just like it's traditional counterpart. Packed with tender broccoli and cauliflower rice baked in a homemade cream of mushroom soup and nutty "cheese" sauce, this savory comfort food will have you coming back for seconds!
Why I Love This Recipe
A nutrient packed side dish, "Cheesy" Broccoli & Rice Casserole is made with a fresh butternut squash and nutritional yeast based “cheese” sauce. Plus, nutritional yeast provides the nutty, cheesy flavor we love in this classic baked dish. The end result is a nutritious, creamy, cheesy broccoli and "rice" casserole!
Because this casserole contains no actual dairy, it's also a great candidate for freezing! If this is your jam, follow the methods below to freeze for up to 3 months.
Meal prep tips
"Cheesy" Broccoli & Rice Casserole is also perfect for meal prep. The dairy free condensed cream of mushroom soup and "cheese" sauce can be prepared 2-3 days in advance. Then, you can fully prepare the casserole (minus crackers) and refrigerate until you want to bake. Make sure to top with crackers before it goes into the oven!
Or, you can refrigerate the soup and cheese sauce 2-3 days before baking. Then, follow the directions for mixing ingredients and baking below!
Paleo/Whole30 version
My homemade Dairy Free Condensed Cream of Mushroom Soup works great in this dish. Also, if you make it with lite coconut milk and skip the gluten free cracker topping this dish is paleo and Whole30 compliant!
Can I use traditional rice?
This recipe calls for cauliflower rice for an extra serving of vegetables and to keep it paleo/Whole30 friendly. However, feel free to replace it with 1 ½ cups of cooked white or jasmine rice.
The best type of gluten free crackers
Schar makes my favorite flavored soft crackers for topping this casserole. They are gluten and dairy free but do contain soy. Glutino makes a similar cracker that is not made with soy ingredients, however, it's not as buttery tasting. Make sure to check out it's allergen info as it does not use but may contain soy or dairy.
Freezing Instructions
In order to prepare this dish ahead of time and freeze you have a couple options. Always make sure the casserole is completely cool before freezing. Then:
- First, is the option to freeze in a disposable pan that can stay in the freezer for several weeks/months. For this, place the casserole (no crackers) into the pan and press plastic wrap flush on top of the casserole. Cover the entire pan tightly with heavy duty tin foil, label with date and cooking instructions and freeze.
- However, if you prefer to use one of your casserole dishes, the following method is probably for you. Line the bottom of the dish with foil so that it hangs generously over all sides. Next, place the casserole (no crackers) into the pan and freeze uncovered. Then, lift the casserole out of the pan with foil "wings". Use the extra foil to fully wrap the casserole and label with the date and cooking instructions. Place back into casserole dish before thawing.
Finally, whether you're using method 1 or 2 you can thaw and bake the same way. Place the "Cheesy" Broccoli & Rice Casserole in the refrigerator to thaw 2 days in advance. Right before baking, top with crackers and bake per instructions below.
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📖 Recipe
"Cheesy" Broccoli & Rice Casserole {Gluten Free, Dairy Free}
Equipment
- 1 large rimmed baking sheet
- 1 Spatula
- 1 blender or food processor
- 1 large bowl
- 1 9x13 casserole dish
- tin foil
Ingredients
Butternut Squash "Cheese" Sauce (Double Batch)
- 1 large butternut squash peeled and cubed ~1 inch
- 1 tablespoon neutral oil
- 2 pinches salt
- 2-3 dashes black pepper
- ½ cup nutritional yeast
- 2 tablespoon Dijon mustard
- 1 cup chicken broth
- ¼ teaspoon salt
Cheesy Broccoli & Rice Casserole
- 30 oz frozen broccoli florets
- 12oz pkg frozen cauliflower rice
- 1½ cups Dairy Free Condensed Cream of Mushroom Soup*
- 1 cup mayonnaise**
- double batch premade butternut squash "cheese" sauce see above for double batch recipe
- 2 eggs beaten
- 1½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ pkg GF crackers*** about ⅔ cup
Instructions
- Set out frozen broccoli and cauliflower rice so they begin to thaw.
Butternut Squash "Cheese" Sauce
- Preheat oven to 375℉. Line a large baking sheet with tin foil or parchment paper for easy clean up if desired.
- Add squash cubes in a single layer to baking sheet and drizzle with oil. Stir with a spatula to get cubes evenly coated. Sprinkle with 2 pinches of salt and 2-3 dashes of black pepper.
- Bake 15 minutes and flip. Continue baking 15-20 more minutes until tender. Allow to cool fully.
- Add roasted squash, nutritional yeast, Dijon mustard, chicken broth and salt to a blender or food processor. Blend until completely smooth about 30 seconds. Set aside.
Cheesy Broccoli & Rice Casserole
- Preheat oven to 400℉
- In a large bowl, add frozen broccoli, cauliflower rice, Dairy Free Cream of Mushroom Soup, mayonnaise, butternut squash "cheese" sauce, eggs, salt, onion powder, black pepper, and paprika. Using a large wooden spoon, stir together until fully combined. Add to 9x13 casserole dish.
- Using your hands, crumble crackers evenly on top of dish. Cover with tin foil.
- If broccoli is mostly frozen: bake for 1 hour covered until bubbly and broccoli is fork tender. If completely thawed: bake 40 minutes until bubbly and broccoli is fork tender. Then remove cover and bake an additional 8-10 minutes until crackers are browned. Serve warm!
Notes
Nutrition
*Post updated September 2024.
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