Cheesy Broccoli Casserole

Fall is just around the corner and it is my favorite time of the year! It is also time for soups and casseroles galore, which happen to be some of my favorite meals to cook. Something that has been around for a while, but I have never used is nutritional yeast. I have heard lots about it, but just never had a use for it until I was craving some broccoli cheddar soup. Now it wasn't quite hot enough for soup yet, so I decided to turn it into a casserole that everyone will love the same. Cheesy Broccoli Casserole is hearty, creamy, and hits all the right spots for these cooler fall days.

As you know, I eat mostly dairy-free so my challenge was to create a cheesy vibe without any cheese- cue nutritional yeast! This is actually yeast that when you add it to sauces and things, gives it a really cheesy taste. This was going to be perfect for broccoli casserole. I also used the same sauce that I use as a base in a lot of my spaghetti squash casserole recipes, such as this Cajun Spaghetti Squash Casserole. You can find nutritional yeast at most health food stores, but my favorite one is from The New Primal. You can use the code ALTITUDE for 15% off your order.

With 10 simple ingredients, you can have such a decadent casserole that is ready in no time. 

Tips for Cheesy Broccoli Casserole:

1. If you like rice, you can add cauliflower rice or regular rice.
2. Sometimes I like to eat this with a little bit of ranch dressing on the side.
3. You can prep this the night before and bake it the next day.
4. Don't be afraid to add any other veggies that sound good into the mix.
5. You can buy JOI that is called for here. The code ALTITUDE gets you 10% off at checkout.

Cheesy Broccoli Casserole

Hayley Lucero

A cheesy casserole that is comforting and delicious

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Ingredients

  

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• 1 Chicken Breast- shredded
• 2 heads Broccoli- chopped to ½ inch pieces
• ½ cup Mushrooms- sliced
• ½ Small White onion- diced
• 1 tablespoon Olive oil

"Cheese Sauce"

• 1 cup Coconut milk
• 1 tablespoon JOI cashew base If you don't have this you can also use 1 cup of cashews
• 1 tablespoon Olive oil
• 1 tablespoon Garlic
• 2 tablespoon Nutritional Yeast
• 1 teaspoon Paprika
• Salt and Pepper

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Instructions

 

• Preheat your oven to 350 degrees. Then cook your chicken however you prefer to shred it. For this recipe, I cook it with 1 cup of water in the Instant Pot for 13 minutes. Manually release the pressure, remove the chicken and shred it.
• In a pan on medium-high heat, add mushrooms and onions with 1 tablespoon olive oil and saute until the onions are translucent.
• In a blender or food processor, combine all of the Cheese Sauce ingredients. Blend until smooth. Set aside a small amount to top the casserole with.
• In a large mixing bowl combine, shredded chicken, broccoli, cooked onions and mushrooms, and the cheese sauce. Mix until everything is coated thoroughly with the cheese sauce.
• Spray a casserole dish with your favorite non-stick spray and pour your casserole mix into the pan. Top with the cheese sauce that you set aside. Bake uncovered in the oven for 20-25 minutes or until broccoli gets slightly crispy.
• Serve and enjoy!

Notes

• If you like rice, you can add cauliflower rice or regular rice.
• Sometimes I like to eat this with a little bit of ranch dressing on the side.
• You can prep this the night before and bake it the next day.
• Don't be afraid to add any other veggies that sound good into the mix.
• You can buy JOI that is called for here. The code ALTITUDE gets you 10% off at checkout.

Tried this recipe?Mention @realfoodwithaltitude or tag #realfoodwithaltitude!