Easiest Way to Prepare Award-winning Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF

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

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, vickys broccoli, mushroom & rice casserole, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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

To begin with this particular recipe, we have to prepare a few components. You can cook vickys broccoli, mushroom & rice casserole, gf df ef sf nf using 17 ingredients and 9 steps. Here is how you can achieve 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. {Get 250 grams of pre-cooked basmati rice.
5. {Take 250 grams of grated cheese, I use Violife free-from vegan brand.
6. {Prepare of salt.
7. {Prepare of black pepper.
8. {Take of Free-From Cream of Mushroom Soup.
9. {Get 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. {Make ready 1/2 tsp of onion powder.
15. {Take 1/2 tsp of dried thyme.
16. {Get 1/2 tsp of dried basil.
17. {Prepare 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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