Broccoli Corn Casserole

This casserole was a holiday staple in my family growing up and I love my new vegan version! I’ve add brown rice to bulk it up a bit. Pair it with a fresh green salad and you’ve got a delicious lunch or dinner!

Broccoli Corn Casserole

Broccoli Corn Casserole


Serves 4-6

Broccoli Corn Casserole

  • 1/2 cup cashews
  • 1 can white beans + liquid
  • 2/3 cup nutritional yeast (divided)
  • 1 clove garlic
  • 1/2 cup water
  • 4 cups broccoli, chopped
  • 1 16oz package frozen corn
  • 2 cups cooked brown rice
  • 1/3 cup panko bread crumbs
  • hot sauce, optional

Make the Cheesy Sauce

In your Vitamix, food processor, or blender, combine the cashews, white beans and liquid, 1/3 cup nutritional yeast, 1 clove garlic, and 1/2 a cup of water and blend until smooth.

Combine & Bake

Combine the broccoli, frozen corn, and brown rice together in a large baking dish and mix together. Pour the cheesy sauce over the top and mix in. Sprinkle the top with 1/3 cup nutritional yeast and 1/3 cup panko bread crumbs. Bake at 350 degrees for 45 minutes covered, then another 15 minutes uncovered.

As usual, I love topping this with some hot sauce for an extra zing!

Broccoli Corn Casserole

Broccoli Corn Casserole