Gluten-Free Broccoli And Bean Bake Recipe

About this recipe

This hearty and gluten-free casserole combines tender broccoli, lima beans, and crunchy water chestnuts in a creamy, savory sauce. Topped with crispy gluten-free cereal, it's a perfect dinner solution for vegetarians and those seeking a comforting meal.

Ingredients

• 450G Pack'D Organic Broccoli Florets
• - Longley Farm Freshly Soured Cream
• 125G Daylesford Organic Brandy Butter
• - Cannellini Beans
• 400 Ml Coconut Merchant Organic Coconut Cream
• 1 Piece Cucumber 1Pc

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cook 300 g of broccoli and 300 g of cannellini beans according to their package instructions. Drain well.
3. 3. In a large mixing bowl, combine the cooked broccoli and cannellini beans with 1 cup of sour cream, 1 can of coconut cream, 1 cucumber, and 1 package of gluten-free onion soup mix. Mix until evenly combined.
4. 4. Transfer the mixture into a greased casserole dish and spread it out evenly.
5. 5. Sprinkle 1 cup of gluten-free crispy rice cereal evenly over the top of the casserole.
6. 6. Dot the top with 2 tablespoons of butter, cut into small pieces.
7. 7. Bake in the preheated oven for 25 minutes, or until the top is golden and the casserole is bubbling.
8. 8. Remove from the oven and let it cool for a few minutes before serving.