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simplicity66

Casserole Recipes Please

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Anybody with excellant recipes for casserole recipes please post them...meat , veggie, pasta , rice .....any good ideas???

I don't know how excellent this is, but my family likes it for a quick meal. I cook Minute rice on the stove, chicken on the stove, and brocolli in the microwave steamer. The chicken should be cubed. Then I mix them together and add shredded cheddar cheese. Season with salt, pepper, and garlic. I put it in a casserole dish and then add more shredded cheddar on top. Bake until cheese is melted on top. It's not entirely a casserole since half the cooking is done on the stove, but it tastes good and it makes GREAT leftovers. If you're in a real jam for time, just use precooked shredded chicken in a can. It doesn't taste as good, but it makes for a 20 minute meal.


~Angie~

Gluten free since May 2004

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That sounds very good. I love rice, broccoli, and cheddar cheese. I might try that next time I go to the grocery store.


~~~~Gluten Free since 9/2004~~~~~~

Friends may come and go but Sillies are Forever!!!!!!!

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Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11

Son: ADHD '06,

neg. CELIAC PANEL 5/07

ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08

ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08

Gluten-free-Feb. '09

other food allergies

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GROUND MEAT/RICE/VEGGIES CASSEROLE

Rehydrated sun-dried tomatoes (place in hot water for a half hour or so, then cut in pieces - save the soaking water)

Cook 1 cup wild rice mix in two cups water (takes about 20 minutes) and makes about 2 cups rice.

Brown about a pound of ground meat (beef, sausage, dark turkey, etc.), drain, and crumble into small pieces.

Cut some veggies in bite-sized pieces

Red bell peppers (green peppers add a different flavor which I like, too)

Onion

Carrots

Chopped garlic clove

Sautee the veggies in a non-stick pan with a little oil, then reduce heat and add a little tomato-water and about a half teaspoon dried rosemary (or oregano, or any other herbs you like) - cover and cook until the veggies are nearly tender (I like my veggies on the firm side).

When all ingredients are cooked, combine in large pan or casserole dish. Add more tomato-water, salt and pepper to taste.

Add any left-over veggies that you think would be good - broccoli, spinach, Brussels sprouts, etc. I like black olives in it, too - but that's me I think.

You can heat it back up on the stove if there's enough liquid in it, or you can cover and put in the oven to heat.

If you can have cheese (which I can't) I would think a mild white cheese would be good on top, or even Parmasan


Valda

Enterolab results: ...two genes for gluten intolerance ...casein intolerance

other sensitivities: corn, eggs, soy, potato, tapioca

Hypoglycemic

Sensitivity to high EMFs [electromagnetic frequency] (limits my time in front of the computer)

Living a healthier, happier life.

-------------------------------------------------------------------------------------------------------------------

If I take the wings of the morning, and dwell in the uttermost parts of the sea, even there shall thy hand lead me, and thy right hand shall hold me.Psalm 139: 9,10

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My family loves this recipe:

Mexican Lasagna

1lb lean ground beef

1 package of Taco Seasoning Mix. (gluten free - I use a store brand that I have confirmed as gluten-free)

1 (14 ounce) can diced rotelle tomatoes with juice

10 (6 inch) corn tortillas

2 cups shredded colby jack cheese

1 cup prepared salsa (again, I use a store brand that i confirmed as gluten-free)

sour cream (we have daisy brand here that is gluten-free)

Pre-heat oven to 350

In a large skillet brown ground beef, stir in taco seasoning and rotelle tomatoes with juice

spray 9 x 13" baking dish with non-stick spray. Line with half of the torillas. Spoon beef mixture over tortillas. Top with remaining tortillas. Spread salsa over top of tortillas. Sprinkle with cheese.

Bake for 30 minutes until cheese is melted and bubbly. Top with sour cream.

The other casserole that my family just can't live without is overnight egg casserole

Overnight Egg Casserole:

1 lb pork sausage

9 eggs

1 1/2 cups shredded cheese

3 cups milk

6 slices gluten-free Bread (I use Kinnick Kinnick tapioca-cheese bread - but that is just what my son

uses for sandwiches)

seasoned salt to taste -optional

Brown sausage and drain. Beat eggs. Add milk to eggs and beat until well mixed. Add seasoned salt if desired.

Remove crust from bread.(really, with the gluten-free bread this can be hard to do, so sometimes I just leave it on) Place bread in a greased 9 x 13" baking dish. Add sausage and cheese. Top with egg mixture. Cover and refridgerate overnight. Bake at 350 for 45 minutes or until top is lightly browned.

I always use this recipe for brunch or if we are having company for breakfast because you can prepare it the night before and just bake in the morning. No-one ever knows it is gluten-free. If it was up to my husband and kids it would be in the dinner rotation on a regular basis!

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I like this one:

Mexican Chicken and Vegetable Casserole

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon cinnamon

2 teaspoons white-wine vinegar

3 garlic cloves

3 tablespoons vegetable oil

8 chicken thighs (about 2 pounds)

1 large onion, sliced thin

2 tomatoes, chopped coarse

4 zucchini (about 1 1/2 pounds), scrubbed, quartered lengthwise, and cut crosswise into 3/4-inch pieces

1/4 cup chicken broth

1 to 2 tablespoons drained minced pickled jalape


***************************

Beverly

Gluten free since 2005

In the midst of winter, I found there was within me an invincible summer.

Albert Careb

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A couple vegan casseroles I've made recently that I really like:

http://vegsource.com/marla/picadillo_pie.html

http://vegsource.com/marla/polenta_casserole.html

I also have an easy recipe for baked risotto. I'm not sure if that qualifies as a casserole or not. I can spice up the rice anyway I want and add any additional ingredients I want at the end. So it is very flexible -- and good for dealing with ingredients I just happen to have on hand. If anyone wants this, I will type up the recipe for you.


McDougall diet (low fat vegan) since 6/00

Gluten free since 1/6/07

Soy free and completely casein and egg free since 2/15/07

Yeast free, on and off, since 3/1/07 -- I can't notice any difference one way or the other

Enterolab results -- 2/15/07

Fecal Antigliladin IgA 140 (Normal Range <10 units)

Fecal Antitissue Transglutaminase IgA 50 (Normal Range <10 units)

Quantitative Microscopic Fecal Fat Score 517 (Normal Range <300 units)

Fecal anti-casein (cow's milk) IgA antibody 127 (Normal Range <10 units)

HLA-DQB1 Molecular analysis, Allele 1 0501

HLA-DQB1 Molecular analysis, Allele 2 06xx

Serologic equivalent: HLA-DQ 1,1 (subtype 5,6)

Fecal anti-ovalbumin (chicken egg) IgA antibody 11 (Normal range <10 units)

Fecal Anti-Saccharomyces cerevisiae (dietary yeast) IgA 11 (Normal range <10 units)

Fecal Anti-Soy IgA 119 (Normal Range < 10 units)

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One favorite I used to make but can't now due to additional food allergies was a hit with everyone who tried it. It was never the same twice because I often used leftovers.

Start with some largish shapes of pasta and cook until just tender. Be sure not to cook too much. Drain well and put in casserole. Add in some cooked ground beef or any other cooked meat, chopped. Add some cubes of cheese. Whatever kind you like. I used to get the cheap cheese ends at the grocery store deli counter and just chop them up. Sometimes I got the meat ends and did the same. This works too. You can also leave out the meat and do just cheese. Then add whatever leftover veggies you have. If you don't have any, you can use some canned or frozen mixed vegetables or whatever kind of veggies you like. I usually added a chopped onion that had been cooked till soft in a bit of olive oil. Add a can of plum tomatoes, including the juice. Season with salt, pepper, parsley, then dampen it with several good splashes of red wine. It is the wine that gives it the really good flavor.

Bake until the cheese is melted and bubbly and the dish is heated through.

One favorite I make now is a modified Tater Tot casserole. I can't remember if the actual Tater Tots have gluten in them or not but they do have something we are allergic to. So we use Spud Puppies (look and taste the same) or if we can't find those, frozen hash brown potatoes.

Start with some cooked meat. Either ground beef, chicken or ham. I ususally use ground beef and add a chopped onion to it as it cooks. Put the meat in a casserole along with whatever you are going to use as a sauce. Traditionally you'd use a cream soup such as mushroom, chicken or celery. If you can't have those you can use some made up Road's End gravy or make your own cream type soup, cooked until very thick. I sometimes do this using a combination of celery and mushrooms but since we can't use real milk, then end result is too sweet for my tastes. I found plain tomato sauce works well, with a bit of Italian seasoning added. Then add a vegetable or two. Daughter prefers corn and green beans. Use either canned or frozen. Or once again, you can add whatever leftover vegetables you have. Cheese is good to mix in too, if you can have it. Then top it with the potatoes. I used to make a big deal of this carefully arraning them, but daughter prefers to have them dumped all over messily. The potatoes are her favorite part, so I put it in a shallow dish so I can put more potatoes on top. Bake until the potatoes begin to get crisp and brown. Daughter likes ketchup drizzled on top.

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I posted this in the "What's for dinner" forum, but it is a casserole, so here it is. I like it really simple, adjust as necessary.

mmm, i cried 2 nights ago as i enjoyed my dinner! teared up again as i ate leftovers at work for lunch!

tuna noodle casserole was a staple in my childhood! i've tried recreating it gluten-free, but never had it just right. until i went to walmart the other day, and actually found Progresso Mushroom Soup (been hearing about it but never tried it until now). it's a lot runnier than campells, but tastes the same to me. heaven on earth! stroganoof is next!!

Tuna Noodle Casserole

1/2 a bag Tinkyada pasta (i used the fettuccini cuz it was all i had, and just broke the noodles up real small)

1/2 can Progresso Creamy Mushroom Soup

1 can tuna fish, drained

1 cup shredded cheddar cheese

crushed fritos (optional)

Cook Tinkyada pasta. Drain. In a casserole dish, add soup, fish, and half of the cheese. Mix well. Top with remaining cheese and chips. Bake for about 30 minutes, until cheese is bubbly and melted. Enjoy!

Overnight Egg Casserole:

1 lb pork sausage

9 eggs

1 1/2 cups shredded cheese

3 cups milk

6 slices gluten-free Bread (I use Kinnick Kinnick tapioca-cheese bread - but that is just what my son

uses for sandwiches)

seasoned salt to taste -optional

Brown sausage and drain. Beat eggs. Add milk to eggs and beat until well mixed. Add seasoned salt if desired.

Remove crust from bread.(really, with the gluten-free bread this can be hard to do, so sometimes I just leave it on) Place bread in a greased 9 x 13" baking dish. Add sausage and cheese. Top with egg mixture. Cover and refridgerate overnight. Bake at 350 for 45 minutes or until top is lightly browned.

I always use this recipe for brunch or if we are having company for breakfast because you can prepare it the night before and just bake in the morning. No-one ever knows it is gluten-free. If it was up to my husband and kids it would be in the dinner rotation on a regular basis!

OMG I have been dying to make some breakfast casserole! I might just do that tonight! We used to use jimmy dean sausage...anyone know if it's gluten-free? I haven't bothered to look into it. We also liked ham in ours as a variation.

Another recipe I'm wanting to try is a gluten free enchilada casserole recipe i found in "Life Tastes Good Again" my new favorite cookbook. My friend GFBetsy wrote it. Her site is www.eatingglutenfree.com and everything i've ever made from there is awesome!

Anyway, the recipe is just enchilada ingredients thrown together in a casserole dish. Easy enough!


Sweetfudge

Born and raised in Portland, OR; Currently living in Provo, UT

Gluten-free since June 2006

Also living with Hypoglycemia since 1991

Dairy-free for good since summer 2008

Started IBS diet and probiotics at GI's recommendation - Fall 2008

Also avoiding: potatoes, beans, crucifers, popcorn, most red meat, coconut milk :(

Started eating a Paleo diet Spring 2011. Love it!

The grass is always greener where you water it.

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This was my favorite before I found out I can no longer have dairy. I used to make one early in the week and eat it all week long for breakfast.

Crustless Mexican Quiche

6 eggs

1/2 cup skim milk

1/2 pound sausage -- (Jimmy Dean hot)

1 1/2 cups monterey jack cheese -- (pepper jack)

Cook sausage and drain. Combine remaining ingredients and pur into a sprayed pie plate. Bake at 350 for 25 minutes or until set. Let stand for 10 minutes before serving.


Dx'd with lymphocytic colitis 1/07

Dx'd by Enterolab 3/07--+IgA, +Ttg, DQ2 and DQ8

Dx'd celiac by Dr. Lewey 4/07--without +blood or biopsy

gluten-free 3/7/07

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Here's another delicious one...

Zucchini Cheese Pie

4 cups zucchini -- thinly sliced

1 cup onion

1/2 cup margarine or butter

2 teaspoons dijon mustard

1/2 teaspoon dill

4 eggs -- well beaten

8 ounces mozzarella cheese

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

Heat oven to 375. In skillet, cook zucchini and onion in margarine until tender. Stir in seasonings. Blend eggs and cheese in bowl and stir into vegetable mixture. Pour vegetable mixture into pie plate. Bake 25-30 minutes or until set in the center.


Dx'd with lymphocytic colitis 1/07

Dx'd by Enterolab 3/07--+IgA, +Ttg, DQ2 and DQ8

Dx'd celiac by Dr. Lewey 4/07--without +blood or biopsy

gluten-free 3/7/07

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OK, here are mine:

This one is super quick and easy, and a family please:

Enchilada Casserole

15 corn tortillas torn into large pieces

2 cups cooked, cubed chicken (VEGETARIAN OPTION: substitute 2 cups of rinsed, drained black beans)

2 cups shredded cheese (monterrey jack, or mexican blend, or cheddar)

1 28 oz can enchilada sauce (I use La Victoria Salsa para enchiladas, which is a red enchilada sauce. I've heard that the Las Palmas red sauces are also gluten-free, too though).

Coat a casserole dish with vegetable spray, then layer tortilla pieces, chicken (or beans if you're doing the veggetarian version), then about 1/3 cup sauce, sprinke some cheese and repeat these layers until you run out of ingredients. End with sauce and cheese. Bake at 350 degrees until bubbly (about 30 min.)

Cheeseburger casserole

1 cup chopped onion (saute in skillet in a little olive oil)

1 lb ground beef (or ground turkey)--saute into the onions until browned

1 can drained chopped tomatoes--stir into skillet

salt and pepper to taste

pour into sprayed baking dish

top with a layer of tater tots

sprinkle about a cup of shredded cheese on top

Bake at 375 until tots are crispy: about 20-25 min.

Enjoy,

Susanna


Diagnosed in March 2006 by blood test and biopsy. Eleven year old son diagnosed in May 2006. Both gluten-free since diagnosis.

The Susanna (Flagstaff, AZ)

"I GOTTA have more cowbell!."

--The legendary Bruce Dickenson

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OK, here are mine:

This one is super quick and easy, and a family please:

Enchilada Casserole

15 corn tortillas torn into large pieces

2 cups cooked, cubed chicken (VEGETARIAN OPTION: substitute 2 cups of rinsed, drained black beans)

2 cups shredded cheese (monterrey jack, or mexican blend, or cheddar)

1 28 oz can enchilada sauce (I use La Victoria Salsa para enchiladas, which is a red enchilada sauce. I've heard that the Las Palmas red sauces are also gluten-free, too though).

Coat a casserole dish with vegetable spray, then layer tortilla pieces, chicken (or beans if you're doing the veggetarian version), then about 1/3 cup sauce, sprinke some cheese and repeat these layers until you run out of ingredients. End with sauce and cheese. Bake at 350 degrees until bubbly (about 30 min.)

Cheeseburger casserole

1 cup chopped onion (saute in skillet in a little olive oil)

1 lb ground beef (or ground turkey)--saute into the onions until browned

1 can drained chopped tomatoes--stir into skillet

salt and pepper to taste

pour into sprayed baking dish

top with a layer of tater tots

sprinkle about a cup of shredded cheese on top

Bake at 375 until tots are crispy: about 20-25 min.

Enjoy,

Susanna

thanks for the enchilada casserole recipe. I have been wanting to make something like this but was having a hard time finding gluten-free enchilada sauce. My family also likes the cheeseburger casserole and I almost always have the items on hand to make it - good last minute dish!

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