Broccoli Bean Casserole – #glutenfree

Bring 4 cups of veggie broth to a boil. Add in rice. Cook over medium heat for about 35-40 minutes or until done. When done, set aside.Meanwhile, prepare broccoli. I prefer to steam mine until tender, but you can also boil. Pick your method and set your cooked broccoli aside.In a large pot melt your dairy free butter; add in your onions and mushrooms. Saute for 3 minutesNext, add in your carrots and celery, cook for 3-4 minutes.Add in beans.Add your gluten free all purpose flour to the vegetablesbean mixture, stir to mix.Pour your remaining broth on the veggies/beans. Bring to a boil and allow to thicken (about 3-4 minutes)In a slightly oiled casserole dish, place half the cooked rice and then half the broccoli.Pour half your onion,mushroom, carrot and celery/bean mixture on top of the broccoli and rice. Continue layering until all ingredients are in the bowl.Melt 2 T of your dairy free butter and mix with your gluten free panko crumbs. Stir to combine, then put this mixture on top of your casserole.Bake at 350 for 20 minutes covered with foil, then remove foil and bake an additional 15 minutes or until your have a perfect golden brown layer on top!ENJOY!