Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF
This recipe also contains my free-from Cream of Mushroom Soup recipe. There's a lot you can do to change up this recipe. Add shredded chicken or use chicken soup, change the rice to a savoury blend, add diced potato, carrots etc, leave out the cheese. Have it your way!
Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF
This recipe also contains my free-from Cream of Mushroom Soup recipe. There's a lot you can do to change up this recipe. Add shredded chicken or use chicken soup, change the rice to a savoury blend, add diced potato, carrots etc, leave out the cheese. Have it your way!
Open in Cookpad AppSteps
- 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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