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Creamy Broccoli Mushroom Casserole

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Creamy Broccoli Mushroom Casserole
This is gluten, corn, and dairy free and can be made vegan by subbing vegetable stock for the chicken

1 medium Onion
1-2 tbsp oil
2 cloves of garlic
12oz of mushrooms
2 tbsp flour (I've used Nutiva Coconut and garfava [blend of garbanzo and fava] before you can probably sub bobs gluten-free flour found in most stores)
1 cup chicken stock (can sub vegetable for vegan)
1 cup almond milk
1/2 cup nutritional yeast KAL or Brags
2 packages of 10-12oz  broccoli florets Steamed
2 bags miracle rice or 4 cups of cooked rice of choice

1. Preheat oven to 350F
2. Chop garlic and onions and give the mushrooms a medium chop in a food processor.
3. Cook the broccoli and give a rough chop so no large chunks and rice set aside
4. Saute the garlic and onions in the oil til soft over medium high heat
5. Add the mushrooms and cook til liquid had cooked off and they start browning stir constantly (6mins)
6. Sprinkle the flour over the vegetables and add the broth stir until thick
7. Remove from heat and add the milk and 1/4 cup of the nutritional yeast and stir in the broccoli seasoning to taste with salt and pepper
8. Put the rice in the pan spreading it out and pressing a bit, proceed to to p with the broccoli mix spreading evenly, sprinkle pepper, and the other 1/4 of the nutritional yeast over the top evenly
9. Cover with foil and bake for 15-25mins, remove the foil and cook for another 5-15 mins til desired moist level for your casserole.

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