Zesty Broccoli and Water Chestnut Casserole


  • 3 (10-ounce) packages frozen broccoli florets, thawed
  • Cooking spray
  • 1 1/2 cups unsweetened plain almond milk
  • 2 1/2 tablespoons whole wheat flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 tsp crushed red pepper
  • 3/4 cup daiya vegan cheddar
  • 1/2 cup vegan cream cheese
  • 1 cup veganaisse
  • 3/4 cup chopped onion (about 1/2 medium)
  • 1 (8-ounce) can water chestnuts, rinsed, drained, and sliced
  • 3/4 cup panko (Japanese breadcrumbs)
  • 2 teaspoons butter, melted


  1. Preheat oven to 375°.
  2. Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; set aside.
  3. Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli.
  4. Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375° for 25 minutes or until mixture begins to bubble and breadcrumbs brown.

5 responses to “Zesty Broccoli and Water Chestnut Casserole

  1. Pingback: Zesty Broccoli and Water Chestnut Casserole | Plant Based Diet Adventures

  2. I think I’m going to start a folder named, plant life recipes and things that fly jets in the night! You did it again…grumble grumble, you made me copy and paste ANOTHER recipe LOL 🙂

  3. petit4chocolatier

    I love this recipe Heather! Just in time for the holidays. This is so different with the almond milk, water chestnuts, broccoli, vegan cheddar and cream cheese. Looks so wonderful in the casserole dish. Bookmarked : )

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