Recipe: Yummy Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF

Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF.

You can cook Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF using 17 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF

1. You need 600 grams of frozen broccoli florets.
2. It's 130 grams of onion, chopped.
3. You need 140 grams of canned sweetcorn, drained.
4. It's 250 grams of pre-cooked basmati rice.
5. You need 250 grams of grated cheese, I use Violife free-from vegan brand.
6. Prepare of salt.
7. You need of black pepper.
8. It's of Free-From Cream of Mushroom Soup.
9. Prepare 150 grams of chopped white mushrooms.
10. It's 6 tbsp of olive oil.
11. You need 6 tbsp of sweet rice flour.
12. You need 400 ml of good vegetable or chicken stock.
13. Prepare 120 ml of coconut milk.
14. You need 1/2 tsp of onion powder.
15. Prepare 1/2 tsp of dried thyme.
16. You need 1/2 tsp of dried basil.
17. You need to taste of black pepper.

Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF step by step

1. Preheat the oven to gas 4 / 180C / 350°F and lightly grease a 9"x 13" dish.
2. Cook the broccoli in boiling water for 8 minutes or until cooked through, then drain.
3. Meanwhile make the soup.
4. Saute the mushrooms in 2 tablespoons of the oil then set aside.
5. Heat the rest of the oil over a medium heat and add the sweet rice flour. Stir the flour until it has absorbed the oil and continue to cook for 1 minute.
6. Add the stock a little at a time, constantly stirring and adding a little more until all of it is added. Slowly add in the milk and bring to the boil to thicken.
7. Stir in the cooked mushrooms, onion powder, thyme, basil and pepper, then puree half of the soup.
8. Mix in the broccoli, sweetcorn, rice, cheese (reserving some for topping), & onion, season to taste with salt & pepper and pour into the greased dish.
9. Top with reserved cheese and bake for 30 minutes.