Creamy White Bean Broccoli Casserole
A luscious, plant-based casserole that brings together the creaminess of white beans with the crunch of broccoli, perfect for a comforting meal.
Equipment
- 1 Baking Dish 9x13 inches
- 1 Mixing Bowl large
- 1 Aluminum foil
Ingredients
Main Ingredients
- 2 cups cooked white beans
- 4 cups broccoli florets
- 1 cup vegetable broth
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Optional Add-ins
- 1/2 cup chopped mushrooms
- 1/4 cup chopped walnuts
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat your oven to 375°F and prepare a baking dish by lightly greasing it.
- Cut the broccoli into bite-sized florets and rinse if necessary. Drain and rinse canned white beans.
- In a large mixing bowl, combine white beans, broccoli, vegetable broth, almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper. Stir well to combine.
Serving
- Allow the casserole to cool slightly before serving. Serve warm with your choice of sides.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Notes
Pro Tips: Blend half the white beans with almond milk for a creamier texture. Ingredient Substitutions: Use cashew milk instead of almond milk for a nuttier flavor. How to Serve: Pair with a fresh side salad or crusty bread. Storage & Freshness: Keep leftovers in an airtight container in the fridge. Make-Ahead Tips: Prepare the casserole mixture a day ahead and bake when ready to serve.