Carrot Casserol (kinda!)

4 Cups sliced carrots, steamed

2 heads broccoli, cut into small crowns and steamed

1 med onion, diced

4 T butter

2 T gluten free flour blend (2 parts sticky rice flour 1 part tapioca flour)

¼ t salt

1 C half and half

1/3 cup cooking sherry

1/3 cup chicken broth

1 cup shredded Italian cheese blend

1 cup shredded cheddar cheese

 Melt half the butter in a frying pan over medium high heat, and cook the onions until transparent but not browned.  Remove from pan and set aside. 

Add sherry and chicken broth to pan and cook until reduced in half.  Pour the reduced liquid into the bowl with the onion. 

Melt the remaining butter in the pan and whisk in the gluten free flour.  Cook this for a couple minutes, continuing to whisk.  Don’t allow the flour to brown.  Quickly beat in the reduced wine and onions.  It will be very thick.  Cook a couple more minutes and then add the half and half and remove from heat.  You don’t want to cook the milk too long or it may curdle.  Stir in all but ½ cup of the cheeses. 

Spray a casserole dish with cooking spray, put the steamed vegetables in the dish and pour the sauce over it. Stir slightly to make sure everything is covered.  Top with remaining cheese.
Bake at 350 for 20-30 minutes.