Description
A delicious and creamy vegetarian casserole made with frozen cauliflower rice, lots of vegetables, and a cheesy topping.
Ingredients
Scale
- 4 cups frozen cauliflower rice
- 14 oz. can vegetable broth, simmered to reduce
- 1 T mushroom base (optional, but recommended)
- 1 lb. sliced mushrooms
- 1 medium onion
- 6 cups chopped broccoli
- 2 T olive oil
- 2 tsp. Italian Herb Blend
- 2 tsp. Spike Seasoning (optional but recommended)
- salt and fresh-ground black pepper to taste
- 2 cups sour cream
- 1 cup grated sharp cheddar cheese
- 2 cups grated Monterey Jack cheese
Instructions
- Be sure frozen cauliflower rice has thawed overnight in the fridge, or thaw for a few hours on the counter.
- Preheat oven to 375F/190C. Spray a 9″ x 13″ casserole dish (or similar size) with non-stick spray or olive oil.
- Put one can vegetable broth into a small saucepan and then add the Italian Herb Blend and Spike Seasoning, cooking about a minute more.
- Add thawed cauliflower rice, mix with onions, and cook about 5 minutes, or long enough to evaporate some of the water in the cauliflower.
- Add the seasoned onions and cauliflower rice to the bowl with the vegetables.
- Gently mix together the broccoli, mushrooms, and onion-cauliflower rice mixture.
- Whisk the sour cream into the reduced and cooled broth, then mix in the sharp cheddar cheese and 1 cup Monterey Jack cheese.
- Add the sauce mixture to the cauliflower rice mixture and gently combine, until all the ingredients are slightly moistened.
- Put the combined ingredients in the casserole dish, spreading it out so it’s even. Sprinkle the other cup of Monterey Jack cheese over the top.
- Bake uncovered for 35 minutes, or slightly longer, until the casserole is bubbly and nicely browned on top.
- Serve hot. This will keep for at least a week in the fridge and can be reheated in the microwave or in a pan on the stove.
- I didn’t have any left to freeze, but I am guessing this vegetarian casserole will freeze pretty well, although the vegetables will definitely be softer after they’ve been frozen.
Notes
- Frozen cauliflower rice should be fully thawed before using.
- This casserole can be reheated easily.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving