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Broccoli Casserole recipe (Casserole)

Yield: 4 servings

16 oz chopped broccoli
1   diced potato
½   sliced carrot
½   diced onion
1 cup water
some   salt
4 oz crumbled firm tofu
½ cups nutritional yeast
1 tablespoon lemon juice
1 pinch garlic
1 cup uncooked instant brown rice
10 oz sliced mushrooms
¾ cups water

Posted by MayLoL on Dec 9, 2010


Preheat oven to 350° F. In a small saucepan, bring potato, carrot, onion, 1 cup water and salt to a boil over medium-high heat. Lower heat to medium, cover and simmer until potato and carrot are tender. Meanwhile, thaw frozen broccoli in a colander under hot running water, then set aside and drain well. When potato mixture has finished simmering, pour in to a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy. Pout into a shallow, greased, 1½ to 2 quart casserole. Add broccoli, rice, mushrooms and ¾ cup water. Stir well and smooth top of casserole. Bake for 40 minutes.

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Broccoli is high in vitamin C; it also contains multiple nutrients with potent anti-cancer properties. Broccoli is also an excellent source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Broccoli sprouts are often suggested for their health benefits.
Written by Art99 on Oct 17, 2012

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