Broccoli Casserole (Pareve)

One of my dearest friends makes the best broccoli casserole. She was kind enough to share it with me. I made my own modifications to make it pareve so I could eat it all the time. Rachel, this one I dedicate to you.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 2  lbs broccoli
• 2  tablespoons olive oil
• 1  large onion, diced
• 1  lb  baby bella mushroom, diced
• 2  garlic cloves, minced
• 4  tablespoons flour
• 2  cups  plain unsweetend  cashew milk
• 6  ounces  daiya cream cheese
• 8  ounces  daiya  shredded cheddar cheese
• 2  eggs, beaten
• 1  teaspoon sage
• 1  teaspoon black pepper
• 1⁄2-1  cup  breadcrumbs

Directions

1. Preheat oven to 350 (180C).
2. Steam the broccoli to just tender. Drain and set aside.
3. Using the same pot, heat up the olive oil. Add onion, mushrooms and garlic. Cook until the onions are nice and soft.
4. Sprinkle the flour into the pot. Stir until it is all mixed inches.
5. Stir in the milk . Keep stirring until it is completely mixed in and starts to thicken.
6. Add the cream cheese. Keep stirring until the cream cheese has been mixed in throughout.
7. Take the pot off of the burner.
8. Stir in the the bag of Daiya cheddar cheese.
9. Stir in the eggs and the spices.
10. Add the broccoli back in and mix thoroughly.
11. Pour into a 9 X 11 casserole pan.
12. Sprinkle the breadcrumbs on top. Add as much as you like. (I make a mixture of panko, seasoned breadcrumbs and crushed corn flakes.).
13. Bake 35 minutes or until the breadcrumbs are a golden brown.