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Showing results for tags 'casserole'.
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One more holiday breakfast casserole...awesome and easy. It can be baked right away or sit in the fridge overnight. This recipe comes to us from Joan Harrington. Ingredients: Six cups frozen hash browns Two cups diced ham or sausage Four green onions, chopped, or dried onion One-half green pepper, diced Two cups cheddar cheese, grated Directions: Layer this in the bottom of a greased 9"x13" pan, and pour this mixture over the top: Six eggs One quarter cup milk One quarter cup gluten-free sour cream Sprinkle with salt and pepper. Bake uncovered at 400F degrees for 45-55 minutes or until brown.
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This recipe comes to us from Valerie Wells. 2 green bell peppers, diced (2 cups) 1 small onion, chopped 1 tablespoon chili powder 1 teaspoon salt ½ teaspoon black pepper 1 can (14.5 oz.) diced tomatoes 1 small can gluten free tomato sauce 1 tablespoon cilantro, chopped 1 whole chicken cooked, boned, shredded (about 3 cups) 1 tablespoon lime juice 1 jar salsa (16 oz) 6 corn tortillas 1 cup shredded Monterey Jack cheese (4 oz) Gluten-free sour cream, jalapenos, cilantro Preheat oven to 350F. Coat a large skillet with oil; heat over medium heat. Add peppers, onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add tomatoes, 1 cup, tomato sauce and cilantro. Cook for 5 minutes. In large bowl combine chicken with lime juice; stir in tomato mixture. Spread ½ cup salsa in un-greased 13"x 9" baking dish; top with 3 corn tortillas (break in pieces to fill gaps). Top with chicken mixture; sprinkle with ½ cup cheese. Top with remaining tortillas. Spread with remaining salsa; sprinkle with remaining cheese. Bake until cheese is melted, 15 minutes. Garnish with sour cream, jalapenos and more cilantro. Serves 6. Kitchen time 35 minutes.
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This recipe comes to us from Nancy Haehl. Ingredients: 4 cups chopped cooked skinless chicken breasts ¼ cup chopped green onions ¼ cup chopped green or red pepper 2 tablespoons chopped parsley 1 - 8 oz. can sliced water chestnuts drained and chopped ½ cup mayonnaise ¼ cup sour cream 2 tablespoons lemon juice 2 teaspoons Dijon mustard ½ teaspoon salt ½ teaspoon pepper Directions: Preheat oven to 400F. Combine chicken and next 4 ingredients. Combine mayo and next 5 ingredients in separate bowl and stir well. Add mayo mixture to chicken mixture. Spoon into 11 x 7 casserole dish coated with cooking spray. Sprinkle with gluten-free cheese of choice and crushed gluten-free potato chips. Bake 13 minutes or until bubbly. Do not add chips until it is ready to bake. This is an easy recipe to make adjustments according to individual tastes.
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This recipe comes to us from Emily in PA. Ingredients: 4 cups cooked rice OR scant 2 cups raw cooked in 3 cups water 10 ounces raw chopped spinach (you can use frozen chopped spinach - defrost & pat dry) ½ cup chopped onion 3 tablespoons butter 4 beaten eggs 1 cup milk 1 ¼ cup grated cheddar cheese 1 tablespoon chopped parsley ½ teaspoon salt Paprika sprinkled on top Directions: In a large frying pan sauté onions with salt in butter until soft or golden, as preferred. Add spinach and cook for 2 minutes covered. Combine all ingredients except paprika Grease cake pan or casserole. Spread out with spatula and sprinkle with paprika. Bake covered for 35 minutes at 350F. Variations: Add tuna or chicken breasts (previously cooked and cut up) or switch to mozzarella cheese.
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This recipe comes to us from Mary Burgdorff. 2 packages (16 oz.) frozen has browns, thawed (or substitute refrigerated-style) 2 cups chopped cooked ham ½ - 1 cup sliced green onions 3 cups shredded cheddar cheese 10 eggs, beaten 1½ - 2 cups milk 1 teaspoon salt 2 teaspoons dry mustard Dash cayenne pepper Paprika to taste Preheat oven to 350F degrees. Layer bottom of 13” x 9” pan with hash browns. Sprinkle ham, green onions and cheese evenly over potatoes. In bowl, combine eggs with milk, salt, mustard and cayenne. Pour over all. Sprinkle with paprika. Bake in preheated oven 40-45 minutes or until firm. You can add additional ingredients, such as mushrooms, peppers, etc., but then allow about 60 minutes to bake. Makes 12 large servings. Note: Casserole can be assembled the night before, cover and refrigerate until ready to bake.
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This recipe comes to us from Margaret M. Hvatum. It serves 8 - 10 people. Ingredients: 1 box red quinoa 3 tablespoons good olive oil 1 yellow pepper 1 large onion 3 cloves garlic, smashed through garlic press 8 ounce package mushrooms, washed and sliced 1 bunch broccoli rabe, washed and chopped Directions: Start by preparing 1 box of Red quinoa according to package instructions. While the quinoa is cooking, heat up 2 tablespoons of the oil in a sauté pan, and sauté the onion and pepper together. Once the onion is translucent, add the broccoli rabe and the garlic, and sauté for just a minute or two. In the meantime, in a separate sauté pan, gently sauté the mushrooms in the remaining tablespoon of olive oil. When the quinoa is finished steaming, transfer to a casserole, adding in the mushrooms and the onion-pepper-garlic broccoli rabe mixtures. This is ready to eat right away. If you need to wait a bit before serving, you can cover it and keep it warm in a low 250F degree oven for a half hour. You can add in more garlic if you wish. This casserole really sticks to the ribs, and will please vegetarians and meat-eaters alike.
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This recipe comes to us from Jan Ryan. 2-10 oz. package gluten-free elbows 1-10 oz. package frozen, chopped spinach, cooked Double the gluten-free cream of mushroom soup (above). Use canned mushrooms. Add milk to fill evaporated milk can to top. (Is this confusing? You dont need the whole can of evaporated. Milk, just ½ C. So add 2% milk to remaining evaporated milk in can to refill can) One 12 oz. can solid white tune (gluten-free) Salt & pepper to taste Cook noodles and drain. Mix all together. Fill 2 regular casserole dishes. Crumble Barbaras Crisp Rice Cereal over top. Bake at 350 degrees. for 1 hour uncovered.
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This recipe comes to us from Phyllis Chinn. 12 tortillas - spray with oil and roast at 350 until crispy (turning once). Reserve. Sauce: 2 Tablespoon butter 2 cloves garlic, minced ¾ teaspoon chili powder ½ teaspoon salt ½ teaspoon ground pepper ¼ teaspoon cayenne ¼ teaspoon ground cumin 2 Tablespoon gluten-free flour 1 cup chicken broth ½ cup milk 3 Tablespoon sour cream Melt butter and sauté garlic until soft; add spices, flour, and mix well. Add broth, milk and cook until thickened, stirring constantly. If too thick, add more broth. Remove from fire and stir in sour cream. Set aside. Meat/vegetable mixture: 1 ½ pounds ground beef; brown and set aside. 1 Tablespoon butter 1 onion, chopped 1 clove garlic, minced 1 small green bell pepper, cored, seeded, and chopped 8 oz. mushrooms, sliced ½ cups sliced ripe olives 1 10 oz. can of Rotel tomatoes (Rotel tomatoes are a southern type of canned tomato with chilis - it contains tomatoes with juice, chopped green chili peppers, salt, and spice) Melt butter and sauce vegetables until cooked through - add Rotel tomatoes and beef. Cook down until no longer juicy. 2 cups shredded Colby or cheddar cheese Break up crisp tortillas into large pieces and layer ½ of them in 8 x 12 oiled casserole. Layer ½ of meat mixture; ½ cheese; ½ sauce; rest of chips; rest of meat; rest of cheese; and rest of sauce. Bake at 350 until bubbly. Note: 4 cups cooked, shredded chicken or turkey may be substituted for beef.
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This recipe comes to us from Beth Jacobs. Step 1: Mix 2 packages of Lipton Cup O Soup, Chicken Flavor (gluten-free when posted) together with ½ teaspoon Xanthan gum and Stir well. Step 2: Heat ½ cup water and ¾ cup milk to boiling and add soup mix. Stir well and cool. Step 3: Drain 3 cans green beans or equivalent amount of fresh or frozen beans , drain 2 cans mushrooms and sauté lightly in a pan. Add the soup mix to the beans and mushrooms. Top with crushed potato chips or toasted almonds. Cover and heat until bubbly. This will serve about 6 people.
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This recipe comes to us from Valerie Wells. This recipe serves 3 to 4. Ingredients: 3 or 4 chicken thighs, simmered in salted water until very tender (about 40 minutes) 6 soft corn tortillas 1 - 12-oz jar salsa Verde (green salsa, I used La Victoria brand) 3 or 4 ounces crumbled or shredded white cheese (white cheddar, Monterey Jack or goat cheese) Directions: Bone chicken and slightly shred meat with two forks. Stir in about 1/3 of the salsa to moisten and season the chicken. Spread a little dab of salsa on the bottom of a 2 quart casserole dish. (An oblong casserole dish with rounded ends works best.) Put a couple tortillas in the bottom of the pan over the salsa. Spread half the chicken mixture on top of that. Sprinkle with a little cheese. Add a couple more tortillas, the rest of the chicken mixture and a little more cheese. Lay on the last two tortillas, spread with remaining salsa and the rest of the cheese. Bake at 350F until heated through and a little bubbly (about 30 minutes).
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This recipe comes to us from Sara Nagy. Ingredients: 2 cups cubed leftover turkey or chicken 8+ oz. cooked gluten-free spaghetti noodles broken in half (Dont overcook them, theyll cook more in the casserole) 1 Can Progresso Cream of Mushroom Soup (verify gluten-free) 8 - 16 oz. sautéed mushrooms 1 cup grated parmesan cheese Directions: Cook the spaghetti noodles. Sauté the mushrooms, add the chicken or turkey to warm through, add the soup and the sherry. Stir in about ¾ of the parmesan cheese and the noodles. Pour into a buttered casserole dish and top with the rest of the cheese. Bake at 325F, uncovered for about 35 minutes. This is a comfort dish!
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