I don’t know about you, but having these two recipes in my Done with Dairy Toolkit makes me want to run to the kitchen and make a creamy casserole. You know, the kind your Mom used to make with a couple of cans of cream of mushroom soup, broccoli, chicken and loads of cheese? It was all rich and creamy, comforting… But man was that casserole a heavy one. I’m all for fats and eating a hearty meal, but 30+ grams of fat in one serving seems a bit excessive and totally unnecessary.
What if I told you that you could make that same casserole vegan, ridiculously creamy, and that the huge mother of a casserole makes 4 ginormous servings that are under 300 calories?
You’d do a little dance like I did when I tasted this baby for the first time… I know you would.
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- Preheat oven to 350F and set out a 6 cup casserole dish. There’s need to oil the dish.
- Steam broccoli for a couple of moments to defrost. Chop into bite-size pieces and lay in the bottom of a casserole dish.
- Meanwhile, saute onion, mushrooms and garlic with 1 teaspoon of oil for 5 minutes, until golden. Spread on top of the broccoli.
- Add chickpeas on top, then mushroom soup, then cheese topping.
- Place in the oven, uncovered, for 45 minutes.
This recipe can be frozen once prepared.
Once the broccoli is lightly cooked, place it at the bottom of the casserole dish. Add lightly sauteed mushrooms and onions.Feel free to use fresh or frozen broccoli. Frozen was all I had on hand, so it’s what I used.
Then the cooked chickpeas. You could add any type of bean here. If you’re not big into beans and are okay with chicken, switch it up!
Spoon the mushroom soup over top. Don’t mix it, just spread it flat with the back of a spoon and add a nice, thick layer of your homemade dairy-free shredded cheese.
Place in the oven to bake for 45 minutes, until the top is lightly golden. Remove, allow to sit for a couple of minutes, and devour.
What’s your all time favorite recipe using a cream-based soup? Please share!