Bring a 3-4 quart pot of water to a boil. Add the potatoes and boil for 10-15 minutes, until the potatoes are fork-tender.
Place the chopped broccoli into your colander on top of the drained beans, and drain the potatoes over the broccoli. Use a large spoon to toss everything together in the colander. The heat from the potatoes will steam the small pieces of broccoli and soften the beans.
Transfer the potato mixture to a 9x13" baking pan. Add the olive oil and bacon bits, and toss to combine. Top with the cheddar shreds and bake for 25-30 minutes, until the cheese melts.
Serve with your choice of toppings. I like to set the toppings out in dishes on the table, so everyone can customize their own bowls.
Topping ideas: vegan sour cream, diced tomato, chopped green onion or sweet onion, pico de gallo, sliced avocado, pickled jalapenos, sliced black olivesNutritional information is for the casserole without any toppings. Total calories will vary, depending on what toppings you choose.