Cruciferous Casserole Premium PD Recipe


A perfectly balanced plant-based casserole complete with starch energy and the oxidative stress protection of the cruciferous family of vegetables. Old-fashioned warm and hearty one-pan baked meals have nostalgic family appeal. Protective Diet will assist you to create a quick-prep casserole that is sure to please. This recipe includes options to excite the creative chef or guide the kitchen newbie all the way to successful achievement of optimal health. Select your favorite starch and veggie combined with this easy-blend sauce topped with your selection from crunchy flavorful topping options.

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Comments (15)

  1. posted by Vibeke Vale on February 16, 2016

    I like the idea of the side salad to boost the greens in the meal. I definitely need to increase my greens intake.

  2. posted by Stephanie on February 17, 2016

    I call this “Choose Your Own Adventure!” The flavor is amazing.

  3. posted by veganinblack on February 18, 2016

    I think this is the 1st time since I was a kid living at home that I’ve made a casserole. Gluten free, low sodium, vegan, oil free, dairy free, egg free, nut free, sugar free. so yummy. Last night’s dinner and today’s lunch date with a side salad dressed with organic balsamic vinegar. Hard to believe I can eat this and maintain ultimate health and havent gained weight all winter. I used broccoli, kale, brown rice pasta and corn flake topping. Will be making t his again soon. My pup loved it too.

  4. posted by Melissa Owen on February 22, 2016

    I made this with brown rice, broccoli and cauliflower. I forgot to add a crispy topping. I enjoyed it with Not Yo Cheeze Sauce blended in. I will definitely make it again!

  5. posted by amellon on February 27, 2016

    Do you cook the vegetable before putting it in the casserole?

    • posted by Julie Marie on February 27, 2016

      No, if you were supposed to cook it I would state it in the directions. I never leave you guessing on a recipe. Just chop it. I hope you enjoy!

  6. posted by mcddeb on March 23, 2016

    Laughing at myself, was reading the ingredient list without reading the leading line – was thinking wow, that’s a lot of starches, pasta, rice and quinoa! Then restarted reading from the top-choose one. DOH!

    I don’t have granulated garlic, what would be the right of amount of garlic powder or can chopped fresh garlic be used?

  7. posted by mcddeb on March 25, 2016

    Made this last night using whole grain pasta as my starch. It was very good overall, however, I do think I will try a different starch next time. Have not quite developed a taste for whole grain pasta yet. I do like brown rice and quinoa, so great to have options.

  8. posted by psymjw on June 25, 2016

    A cellular protective powerhouse! Delicious, too! SAD fam loves it!

  9. posted by psymjw on July 22, 2016

    So versatile and delicious!

  10. posted by renewedflesh2 on March 30, 2017

    Can I make this ahead of time and bake when I get home in the evening?

    • posted by Julie Marie on April 11, 2017

      Absolutely! One of my favorite things about a casserole is that it can be made ahead and baked later. Pop it in the oven while it is preheating to take the chill off from the refrigerator. Start the timer after the oven signals it is preheated.

  11. posted by Theresa Stimpert on September 22, 2017

    This recipe comes together very quickly for me if I use frozen broccoli and cauliflower and the pasta option. We enjoy this recipe.

  12. posted by lori hodge on January 8, 2018

    One of my family’s favorites!! Love switching it up every time. Tonight we are using brown rice, two bags of frozen broccoli and a half bag of frozen charred red peppers. We always use the cornflakes on top. Winner!!

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