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We hope you got benefit from reading it, now let’s go back to vickys broccoli, mushroom & rice casserole, gf df ef sf nf recipe. You can have vickys broccoli, mushroom & rice casserole, gf df ef sf nf using 17 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF:

1. Get frozen broccoli florets
2. Provide onion, chopped
3. Prepare canned sweetcorn, drained
4. Provide pre-cooked basmati rice
5. Use grated cheese, I use Violife free-from vegan brand
6. Take salt
7. Provide black pepper
8. You need Free-From Cream of Mushroom Soup
9. Get chopped white mushrooms
10. Provide olive oil
11. Get sweet rice flour
12. Prepare good vegetable or chicken stock
13. Use coconut milk
14. Use onion powder
15. You need dried thyme
16. You need dried basil
17. Use black pepper

Steps to make Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF:

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

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