The Ultimate Thanksgiving Casserole

Thanksgiving in Canada is coming up soon and what better way to celebrate than by making my Ultimate Thanksgiving Casserole. It's full of all the traditional Thanksgiving flavours, making it a shoo-in in at your next family gathering.

The Ultimate Thanksgiving Casserole


2 cups uncooked wild rice mix
vegetable stock
2 cups diced sweet potato
2 cups diced potatoes or frozen hashbrowns
2 sticks of celery, chopped
2 large carrots, chopped
1/2 yellow onion, chopped
2 garlic cloves, minced
1 cup of brussels sprouts, bottoms chopped off
1 cup purple cabbage
2-3 tbsp olive oil

Cream Sauce
2 cups chopped mushrooms
1/2 cup vegan butter
4 tbsp all purpose flour
2 cups unsweetened almond milk (or other non dairy milk)
1 cup vegetable stock
fresh sage, rosemary and thyme (dried herbs are also fine)
salt & pepper to taste

1 cup medium bread cubes
1/2 cup butter, melted and seasoned with half a vegetable bouillon cube
1 tsp dried parsley


Prepare the filling

  1. Preheat oven to 450ºF
  2. Cook rice in vegetable according to packaging directions. Start cooking other ingredients while the rice is cooking.
  3. On a baking tray lined with foil, toss brussels sprouts in olive oil, garlic powder, salt and pepper. Bake at 450º F for 20 minutes, turning once. Once these are finished, remove from oven and set aside to cool.
  4. In a large skillet over medium-high heat, add the olive oil and begin cooking the sweet potatoes and hashbrowns. Fry for 4 minutes, then add the celery, carrots and onion and cook until the onions are translucent (6-8 more minutes). Toss in the purple cabbage and garlic at the last 2 minutes. Pour into a large mixing bowl and and set aside.

Create cream sauce

  1. In the same large skillet over medium-high heat - add 1/4 cup vegan butter and throw in the chopped mushrooms. Cook for 4 minutes.
  2. Turn heat to medium-low. Add another 1/4 cup of butter and slowly add each tbsp of flour, stirring constantly to ensure the flour gets dissolved.
  3. Whisk in 2 cups of non-dairy milk and 1 cup vegetable broth. Turn heat to low and continue to stir. Add the rest of the herbs and add salt and pepper to taste.

Combine everything together

  1. Roughly chop cooked brussels sprouts.
  2. In the large mixing bowl with the cooked potato mixture, toss in the chopped brussels sprouts and rice. Gently stir to combine.
  3. Next, pour the sauce over the mixture and stir to combine.
  4. Pour mixture into a large baking dish and spread out evenly.

Add Topping & Bake

  1. Sprinkle 1 cup of medium sized bread cubes over.
  2. Spoon our season butter mixture over top of bread cubes. Try not to soak them.
  3. Cover with foil and bake at 450º F for 15 minutes. Remove foil and bake for additional 15 minutes until golden brown.
Print Friendly and PDF