Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, vickys broccoli, mushroom & rice casserole, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF is something that I have loved my entire life. They're nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook vickys broccoli, mushroom & rice casserole, gf df ef sf nf using 17 ingredients and 9 steps. Here is how you cook it.

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

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

Instructions 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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