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

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

Source : Preheat The Oven To Gas 4 / 180c / 350 F And Lightly Grease A 9 X 13 Dishcook The Broccoli In Boiling Water For 8 Minutes Or Until Cooked Through The...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : April 14, 2026

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

    Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF recipe step 4 photo

  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

    Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF recipe step 5 photo

  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

    Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF recipe step 6 photo

  7. Stir in the cooked mushrooms, onion powder, thyme, basil and pepper, then puree half of the soup

    Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF recipe step 7 photo

  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

    Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF recipe step 8 photo

  9. Top with reserved cheese and bake for 30 minutes

    Vickys Broccoli, Mushroom & Rice Casserole, GF DF EF SF NF recipe step 9 photo

Ingredients

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

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