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(corn(with no added corn), dairy, dye, egg, peanut, soy and tree nut free) CasserolePreheat oven to 375 degrees. Grease an 8X8 inch pan. Arrange vegetables in pan. Set aside.Combine broth (reserve 1/4 cup), oil, onion soup mix, basil and salt in small pan over medium heat. In a small bowl, mix reserved broth and sweet rice flour until smooth. Gently whisk into hot broth, stirring until mixture thickens.Pour over vegetables. Top with crumbs and parmesan cheese. Bake 20-25 minutes or till bubbly. Total 4 servings One serving = 280 calories, 12 grams fat, 13 grams, protein, 33 grams carbohydrates, 2200 grams sodium Seasoned Bread CrumbsPlace bread cubes in food processor and pulse on/off until crumbs are the consistency you desire. Toss with seasonings. Store tightly covered in freezer for up to 2 months. To toast bread crumbs, brown in a 300 degree oven until light golden color. Makes about 2 cups.
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