Recipe For A Nutrient-packed Casserole?

[Rozzy]

Hey all!

I've been recently diagnosed with gluten intolerance, and i'm wondering if anyone has a great recipe for a ( any type of meat ) casserole, that maybe has lots of vegetables, brown rice, and great flavor that I can just make a big batch of at the beginning of the week, and just spoon out for lunches throughout?

Thanks so much!

[Sweetfudge]

Hm, how about a mexican casserole, with meat of your choice, tomato sauce, salsa or enchilada sauce, rice, corn and beans. I'd do it without the bean b/c I don't eat 'em anymore. Crumble some cheese and chips on top. Or a variation I really like is an enchilada casserole: Open Original Shared Link

Or a spaghetti casserole with rice noodles instead of rice, hamburger, homemade sauce (with lots of tomatoes, garlic, mushrooms and zucchini) and cheese on top.

Sometimes I make beef stroganoff for my hubby and I for lunches. One batch for me (gluten-free) and one for him (w/ canned mushroom soup). Ground beef or sirloin, rice or noodles (variety), homemade cream of mushroom soup. Sometimes I'll add green beans, or just serve them on the side. Not a ton of veggies here, but still a good meal to make in bulk.

Good luck!

[missy'smom]

For a salad, I used to cook up some Trader Joe's Basmati and Wild Rice Blend with dried vegetables. Add some of your favorite vinagrette, toasted nuts(pecans), and dried fruit(cranberries) and some meat, like chicken or tuna.

I like this easy Sausage Rice casserole.

Fry 1 lb. bulk sausage. Drain Fat. Saute, 1/2 c. chopped celery and 2 Tb. onion. Mix meat and veg with 2 c. cooked brown rice. Add in 1 recipe creamed soup base. Bake at 325 for 50 min.

I make a white sauce and add dried s$#&ake mushrooms instead of the soup mix. I also make my own sausage using the following recipe and lean ground pork that the butcher grinds for me. For the casserole I just mix it up and brown.

Open Original Shared Link

[babysteps]

my husband came up with a good - well, not quite casserole, but here goes:

brown rice, cooked

fresh or leftover cooked (or if you prefer, raw), cut up small, like 1/4" or so

fresh or leftover meat, either ground or sliced, cut into strips, and cut the strips (so you get similar size pieces to the veggies)

mix all together, with a bit of olive oil if you like, season with salt, black pepper and any other seasoning you wish

This is good warm or cold, easy to nuke, holds up pretty well

Also, did a casserole that re-heated well as follows:

quinoa, cook as directed and transfer to casserole dish

top with cooked ground meat, tomato sauce, and cheese (we did meat & sauce together, in the middle with sliced cheese at edges, but could layer instead with meat, then sauce on top of that, then grated cheese on the very top)

bake at 325-350f for 45 minutes. I imagine this would be good with rice, too

Have done brown rice with pesto mixed in (crazy idea, but very tasty) as a side dish; adding chicken or even tuna could make a nice 'salad' to take to work.

(this is basically a quinoa version of a shepherd's pie, most recipes for that should be gluten-free, check any popular recipe website)

happy re-heating!

[sneezydiva]

If you can do beans and legumes this is one of my favorites:

Open Original Shared Link

I also love this recipe. I've had it so long, I forget where I got it:

Winter White Chili:

1/2 lb. ground turkey (or ground chicken)

1/2 medium onion

1 1/2 tsp. ground cumin

1 tsp. garlic powder

1/2 tsp. oregano

1/4 tsp. red pepper flakes (optional. Can also subsitute hot sauce)

1 cup cooked wild rice

16 oz can white navy beans, drained

16 oz can garbanzo beans, drained

4 oz. can diced green chiles

16 oz. can white kernel corn, drained

32 oz. carton chicken broth (I just make 32. oz of broth with 4 cups water and gluten free boullion cubes)

Saute ground turkey and onion in 1/2 Tblsp. olive oil. Drain. Add all ingredients to soup pot. Cook. Garnish with shredded Cojack cheese and/or tortilla strips if desired.

[Wonka]

Hey all!

I've been recently diagnosed with gluten intolerance, and i'm wondering if anyone has a great recipe for a ( any type of meat ) casserole, that maybe has lots of vegetables, brown rice, and great flavor that I can just make a big batch of at the beginning of the week, and just spoon out for lunches throughout?

Thanks so much!

MOUSSAKA WITH AUBERGINES

3-4 large aubergines

Olive oil for frying

140 g (5oz) short grain brown rice

445 g (1 lb) canned tomatoes

1 large onion, chopped

3 Tbsp Parsley, chopped

120 ml (4 fl oz) olive oil

3 cloves of garlic, chopped

sea salt and freshly ground black pepper

2 Tbsp sunflower seeds

37 g (1 1/4 oz) pinenut kernels

85 g (3 oz) currants

85 g (3 oz) Kefalotyri cheese, grated

Bechamel Sauce (recipe to follow)

Cut each aubergine lenghwise into slices (just under half an inch/1cm) thick. Place these in a container with plenty of water and sea salt - 1 teaspoon of sea salt to 570 ml (1 pint) of water. Allow them to soak for a minimum of 30 minutes to remove the bitter juices. Rinse well, dry with paper towels and then fry in olive oil. Wash the rice well, cover by about 5 cm (1 1/2 inches) of cold water and simmer for 20 minutes. Add the tomatoes, with their juice (having first sliced the tomatoes with a sharp knife); also add the onion and parsley, the olive oil and garlic, salt and pepper. Bring to the boil and simmer, stirring occasionally. When alsmost all the water has evaporated, remove from the heat and add the seeds, pinenuts, currants and the grated cheese.

Make Bechamel Sauce according to instructions (to follow). Take one aubergine at a time and form a layer in the ovenproof dish with half of them (I use my roasting pan- a lasagna pan would also work well) . (They should cover the surface). The second layer should then be made with the rice mixture. Spread it gently and evenly. With remaining aubergine, make another layer on top of the rice. Finally spread a thick layer of Bechamel evenly on the top. Place in a 350 F oven and cook until the surface turns golden brown. Allow it to cool before cutting into portions.

BECHAMEL SAUCE

170 g (6 oz) flour*

115 g (4 oz) butter

790-850 ml (27-30 fl oz ) warm milk

5 whole eggs and 1 yolk

sea salt and freshly ground black pepper to taste

340 g (12 oz) hard cheese, grated (I like Kefalotyri)

Place the flour and butter in a large non-stick frying pan over medium heat. Stir gently with a wooden spoon until smooth. Gradually, add the milk, stirring constantly. The sauce should be thick, but not solid. (Add a little more milk if too thick). Remove from the heat and add the eggs, egg yolk, salt and pepper and cheese. Mix well and use immediately.

Source: Greek Vegetarian Cooking by Alkmini Chaitow

*I have not made this gluten free yet. According to my conversion chart, you should sub 1/2 cup Tapioca flour for the 170g of flour. This recipe takes a bit to make but is full of really yummy stuff and can be frozen in serving portions. I make it in my roasting pan.

[Fiddle-Faddle]

I just throw what's in the fridge and pantry together:

ground meat (brown and drain first)

garlic

diced onion

diced carrots

diced celery

diced parsnip or turnip

diced sweet potato

can of beans (I like small white beans, or black beans)

can of tomatoes

brown rice

beef or chicken broth

If you like it creamy, you can add sour cream, regular cream, yogurt, soy sour cream, or silken tofu if you are DF.

Add whatever spices/herbs you like--you can try something different each time. I like dill and parsley, and sometimes I make it with Mexican spices and throw shredded cheese on top at serving time.