Broccoli Casserole (Pareve)

• 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

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.

broccoli, olive oil, onion, baby bella mushroom, garlic, flour, milk, cream cheese, cheddar cheese, eggs, sage, black pepper, breadcrumbs

Taken from www.food.com/recipe/broccoli-casserole-pareve-524357 (may not work)