Gluten-Free Broccoli Rice Casserole Recipe

About this recipe

A comforting and hearty gluten-free casserole featuring tender broccoli, creamy mushroom sauce, and fluffy rice, perfect for a satisfying dinner.

Ingredients

• 200 g Freshcon Cooked Basmati Rice
• 100 g Broccoli Florets
• 100 g Sambar Onion Peeled
• 125 g Mooz Butter Garlic & Herbes
• 1 ltr Amul Calci+ Calcium Rich High Protein Milk
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. 2. In a large skillet, melt 4 tablespoons of butter over medium heat. Add 1 cup of diced bell pepper and 1/2 cup of finely chopped onion. Sauté until softened, about 5 minutes.
3. 3. In a separate saucepan, combine 1 cup of milk and 2 cans of gluten-free cream of mushroom soup. Heat over low heat, stirring occasionally, until smooth and warmed through.
4. 4. Steam 2 cups of broccoli florets until tender but still bright green, about 5 minutes. Drain and set aside.
5. 5. In a large mixing bowl, combine 2 cups of cooked rice, the sautéed bell pepper and onion, the steamed broccoli, and the warmed mushroom soup mixture. Mix well to combine.
6. 6. Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover the dish with foil.
7. 7. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 5 minutes to lightly brown the top.
8. 8. Remove from the oven and let cool for a few minutes before serving. Enjoy your gluten-free broccoli rice casserole!