Broccoli Rice and Cheddar Casserole

This casserole is easy to make and very satisfying. With a few adjustments to the recipe this vegan friendly side may become a staple in your life just as it has become for me. Here's what you'll need:

INGREDIENTS

• (2-3) 32 oz  frozen broccoli florets or cuts
• (1) 2 lb bag white long grained rice (optional, you can substitute with your own favorite)
• (3) 8z Daiya shredded cheddar cheese
• 3 Tbs Unsweetened Almond milk
• 4 Tbs of instant potatoes (be sure to read the ingredients to make sure it is vegan friendly)
• (1) 8 oz box of Progresso Panko Crispy Bread Crumbs -Italian Style
• Garlic powder
• Salt
• Pepper

COOKING INSTRUCTIONS

1. In a large pot boil equal amounts of water and rice covered on medium-high until water has evaporated leaving fluffy tender grains. Turn off and place to the side.
2. Preheat oven to 350 degrees.
3.Dice larger pieces of frozen broccoli to smaller sizes or leave whole if you prefer.
4. In a large bowl mix the rice, frozen broccoli, and cheese. Then mix it to your liking. Add garlic powder, salt, and pepper for taste.
5. Sprinkle instant potatoes and add almond milk to bind the ingredients together.
6. Pour into oven safety pan(s) in an even layer. Add bread crumbs on top and evenly layer the coating.
7. Place in oven covered with aluminum foil on 350 for 1 hour.
8. Remove from oven and let cool before serving.
* Feel free to add more broccoli or cheese if you prefer.