Super Easy Cheezy Casserole

Mix, bake and eat!

For your cheezy pleasure, one of the easiest and tastiest dishes ever.


Cheezy Rice and Broccoli Casserole
Makes 4 servings

  • 1 cup uncooked white basmati rice
  • 2 cups plain non-dairy milk
  • 1/2 cup nutritional yeast flakes
  • 2 to 4 tablespoons umeboshi vinegar and/or salt to taste
  • 1 to 2 tablespoons olive oil (optional)
  • 1 teaspoon crushed garlic
  • 1-1/2 to 2 cups fresh or frozen bite-size broccoli florets

Preheat oven to 375 degrees F. Place all ingredients in a 4-quart casserole dish and mix until well combined. Cover and bake 50-60 minutes. Serve hot.

Variation: For a richer yellow color, add 1/4 teaspoon turmeric to the mixture before baking.

Free of gluten, soy, nuts and corn. Per Serving: 225 calories, 15 g protein, 4 g fat, 38 g carbohydrate, 49 mg calcium.

From The Ultimate Uncheese Cookbook by Jo Stepaniak. Copyright © 2003. Reprinted by permission of the author.

*I rate recipes on a Yum! system. I write in my cookbooks one to three “yums” next to each recipe depending on how well I like the dish.

Yum! = OK. Not bad, but probably wouldn’t make again.
Yum! Yum! = Pretty good. Probably will try again, maybe with modifications.
Yum! Yum! Yum! = Great. Will definitely make again.

This recipe easily rates three yums. I used cooked brown rice instead of uncooked white rice. Also, I only used one tablespoon of the umeboshi vinegar. It’s a salty vinegar, so use sparingly.

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