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Showing results for tags 'casserole'.
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Celiac.com 09/15/2023 - If you're looking for a hearty, breakfast and lunch alternative, this brunch potato casserole recipe is super easy, and very tasty. It goes great as an entré, but also makes a great dinner side dish for beef. It makes a great main dish at breakfast, brunch or lunch, and also makes a great side to beef for diner. This recipe can be made the night before, then baked the next day, with just 10 extra minutes of cooking time. Ingredients: 4 pounds new potatoes, skinned, cut into 1-inch cubes 1 pound cheddar, grated ½ cup mayonnaise 1 cup sour cream 1 pound bacon, cooked crisp and chopped 1 onion, finely chopped ⅓ cup scallions chopped ¼ cup pickled jalapeño peppers, as desired Black pepper to taste Directions Heat the oven to 350F (175 degrees C). Place potatoes in a large pan; fill with enough water to cover and bring to a boil. Cook until potatoes are just soft. Drain and place in a large bowl. Reserving one small handful. gently stir cheese into hot potatoes without mashing them. Continue to stir every minute or so until cheese is melted. In a separate bowl, stir together sour cream, mayonnaise, bacon, and onion. Gently stir into potato-cheese mixture. Spread into a 9x13-inch baking dish. Top with remaining cheese and bake at 350 F for 50 minutes. Top with chopped scallions and jalapeños as desired. -
Celiac.com 06/02/2023 - When you're too tired to cook, and even too tired to make nachos, but you need a gluten-free "meal," this recipe will save you. This taco casserole is even more basic than our earlier version with ground beef. It's a simple marriage of chili, corn chips, and cheese are topped with lettuce, tomato and other favorites. You can use your favorite gluten-free canned chili, as desired. Add your favorite salsa, or change toppings as you like. Ingredients: 6 cups corn tortilla chips 2 cups canned gluten-free chili with beans 1 cup shredded Cheddar cheese 3 cups chopped green lettuce 2 Roma (plum) tomatoes, chopped ½ cup sliced black olives, drained and pitted ¾ cup salsa ¼ cup sour cream dash of gluten-free hot sauce, such as Tapatío or Crystal, as desired pickled jalapeños, sliced, as desired Directions: Heat the oven to 350F (175C). Place chips in the bottom of a 9x9-inch baking dish. Pour chili straight from the can over chips. Sprinkle shredded cheese over top. Bake for 20 to 25 minutes in the heated oven, until chili is bubbling and cheese is melted. Remove from oven and allow to cool slightly. Top with lettuce, tomato, sour cream, and salsa in the pan, or after serving, as desired. Note: To double this recipe, just use a 9x13-inch baking dish. -
Celiac.com 11/09/2019 - Fall weather calls for hearty and delicious, while the dwindling daylight call for quick and easy. This rich, cheesy, gluten-free chicken broccoli rice casserole is a surefire hit with kids, and guaranteed to warm your kitchen, heart and stomach. This casserole freezes beautifully, so make as much as you need and freeze it for later. Ingredients: 2 heads fresh broccoli 3 tablespoons salted butter 3 cups cooked brown rice or basmati rice 1 cups sliced fresh brown mushrooms 2 teaspoon minced garlic ¾ cup milk 4 ounces (2 cups) cheddar cheese, shredded, divided 2 cups shredded chicken 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder Directions: Cook rice ahead of time. Cook, cool, and shred enough chicken for 2 overflowing cups. Lightly oil one 9x13 baking pan. Set aside. In a large stockpot, melt the butter. Once melted, add the cooked rice, sliced mushrooms, garlic, milk and half of the shredded cheddar cheese. Cook over medium heat until the cheese melts fully. Add the broccoli, chicken, salt and garlic powder and cook over medium heat, for about 5 minutes, stirring frequently. Remove from heat and spoon mixture evenly into the baking pan. Sprinkle the remaining cheese evenly over the top. Bake at 350°for about 15-20 minutes, until casserole is heated throughout and broccoli is tender. -
Celiac.com 10/26/2019 - This easy to make gluten-free taco casserole will be a major hit on taco night. A blend of gluten-free taco seasoning, ground beef, cheese, pinto beans, corn, and tortilla chips, this casserole comes together in a snap and is sure to please. Ingredients: 1½ pounds lean ground beef 1 cup shredded Cheddar cheese 1 packet McCormick Gluten-Free Taco Seasoning Mix or the homemade version below 1 16 ounce can pinto beans, drained and rinsed 1 15 ounce can tomato sauce 1 11 ounce can Mexican-style corn, drained 1¼ cup lightly crushed gluten-free tortilla chips Directions: Heat oven to 400°F. Brown meat in large skillet on medium-high heat. Drain away fat. Stir in seasoning mix, beans, tomato sauce and corn. Bring to boil, then reduce heat to low. Simmer 5 minutes, then spoon into 2-quart baking dish. Sprinkle with cheese and tortilla chips. Bake 5 to 10 minutes or until cheese is melted. Serve with desired toppings. Want to make your own gluten-free taco seasoning? Homemade Taco Seasoning Ingredients: 2 tablespoons ground chili powder* 3 teaspoons ground cumin 2 teaspoons salt 2 teaspoons ground black pepper 1 teaspoon ground paprika ½ teaspoon dried oregano ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon dried red pepper flakes Directions: Mix ingredients in a bowl and place in a jar to use as needed. *Note: For less spicy taco mix, cut back on the chili powder. -
Celiac.com 04/13/2022 - This updated gluten-free version of the original recipe made famous by the King Ranch is easy to make, and sure to please even most eaters. Ingredients: ½ tablespoon vegetable oil ½ medium yellow onion, diced ½ medium red bell pepper, diced ½ medium green bell pepper, diced ½ (10.75 ounce) can gluten-free condensed cream of mushroom soup (like Walmart Great Value) ½ (10.75 ounce) can gluten-free condensed cream of chicken soup (like Walmart Great Value) ½ (10 ounce) can diced tomatoes with green chile peppers (or just use the two separately, about half and half) ½ cup chicken broth 1 tablespoon sour cream 1 teaspoons ground cumin ½ teaspoon ancho chile powder ¼ teaspoon dried oregano ⅛ teaspoon chipotle chile powder ½ cooked chicken, torn into shreds or cut into chunks 4 ounces shredded Cheddar cheese 1 small can (4 ounces) of Ortega Diced Green Chiles, optional 5 (6 inch) corn tortillas, cut into quarters ¼ cup scallions, chopped, as garnish Directions: Heat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over high heat. Sauté onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes. In a large bowl, stir in onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder, until well mixed. Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Stir in Ortega chiles. Spread ½ the chicken over the sauce. Spread about half the sauce over the chicken and top with ⅓ the cheese. Spread a layer of tortillas over the cheese. Spread remaining ½ the chicken over the tortillas, and top with almost all of the remaining sauce, reserving ½ cup sauce. Top with ⅓ the cheese, remaining tortillas, the reserved ½ cup sauce, and remaining ⅓ cheese. Bake about 30-40 minutes at 350 F, until bubbling. When bubbling, change the oven temperature to broil. Broil about 2 to 3 minutes more, until top is golden. Sprinkle with chopped scallions, and serve. -
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Cheesy Scalloped Potatoes and Ham (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 03/24/2022 - A good casserole can save dinner and sometimes help hard working parents to save their sanity. This cheesy casserole features layers of scalloped potatoes and ham baked in a Jack and Cheddar cheese sauce. It's a quick and easy recipe that's tasty, and perfect for these still cool spring evenings. Ingredients: 1 ½ tablespoons butter ½ small yellow onion, diced 1½ tablespoons potato starch ½ cup half-and-half ¼ cup whole milk salt and ground black pepper to taste ½ teaspoon garlic powder ¼ teaspoon gluten-free Worcestershire sauce ¼ teaspoon onion powder ⅛ teaspoon paprika 2 large russet potatoes, peeled and thinly sliced ¾ cut chopped hickory smoked ham ¼ cup grated Cheddar cheese ¼ cup grated Monterey Jack cheese Directions: Heat the oven to 375 degrees F (190 degrees C). Coat the inside of a baking dish with butter. Set aside. Melt butter in a large skillet over medium heat. Add onion; cook and stir until starting to soften, 3 to 4 minutes. Sprinkle potato starch over onion and whisk together. Cook until golden brown, about 2 minutes. Stir in half-and-half and milk; whisk until thickened, 3 to 4 minutes more. Remove from heat; season sauce with salt and pepper. Add garlic powder, Worcestershire sauce, onion powder, and paprika. Place half the sliced potatoes into the baking dish; top with half the chopped ham. Sprinkle half the Cheddar cheese and half the Monterey Jack cheese on top. Pour in half the sauce from the skillet. Repeat layering the remaining potatoes, ham, cheeses, and sauce, ending with a layer of cheese and sauce. Cover dish with aluminum foil. Bake at 375 F for 40 minutes. Remove the foil and bake about 10-15 minutes more, until the cheese on top is golden and sauce is bubbling. -
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Celiac.com 03/22/2022 - For anyone who loves chicken piccata, but doesn't enjoy the big production and cleanup, this gluten-free, oven-roasted, one pan version makes it easy! Ingredients: gluten-free cooking spray 1 tablespoon and 1 teaspoons unsalted butter 1 tablespoon and 1 teaspoons potato starch 2 cloves garlic, minced ¼ cup and 1 tablespoon and 1 teaspoons chicken broth ¼ cup and 1 tablespoon and 1 teaspoons half-and-half ½ cup grated Parmesan cheese, divided 2 ½ tablespoons and ½ teaspoon lemon juice 2 ½ tablespoons and ½ teaspoon capers, drained 2 (8 ounce) skinless, boneless chicken breast halves 1 medium lemon, sliced 2 tablespoons dry gluten-free bread crumbs or panko 1 tablespoon chopped fresh parsley, to taste salt and ground black pepper to taste Directions: Heat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Melt butter in a medium skillet over medium heat. Stir in flour and garlic; stir constantly until garlic is fragrant and flour is mixed well, about 1 minute. Pour in chicken broth and half-and-half. Bring to a boil, stirring frequently, until sauce is bubbly and thick, about 5 minutes. Remove the skillet from heat and stir in 1/2 cup Parmesan cheese, lemon juice, capers, salt, and pepper. Set aside. Slice each chicken breast lengthwise into 2 cutlets. Place in a single layer in the prepared dish. Season with salt and pepper. Spread the sauce evenly over the chicken and top with lemon slices. Combine remaining 1/4 cup Parmesan cheese and bread crumbs. Sprinkle evenly over the casserole. Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 20 to 25 minutes. Garnish with fresh parsley and serve warm. -
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Celiac.com 11/14/2019 - There are always times when the family is going in a million different directions at dinner time. Right now it is basketball season and with our regular schedule of school meetings and other evening events it means a bit of pre-planning is necessary to have a hot meal at home awaiting the various shifts for dinner. Our children are on a gluten-free diet so these nightly challenges are especially difficult. The best approach is to collect some great recipes and be prepared for a crazy week. We have found that salads, one-pot meals, and the dreaded casserole work for these busy evenings. We also want meals high in protein, low in fat, great tasting, requiring less than 30-minutes assembly time. It is pretty tough to meet the mark on all of these criteria every night. I try to make double batches of soup for the freezer and also keep a stack of frozen gluten-free pizza crusts to help with the mid-week madness. Here are some ideas followed by a recipe for a Savory Crustless Tart with Artichoke and Bacon. Salads A favorite is the chef salad. Earlier in the day it is pretty easy to cook up some extra bacon at breakfast and hard-boil some eggs. The rest is quick: chopping turkey, cheese, tomatoes, and scallions, washing lettuce and making a salad dressing. Each family member can assemble their own salad when they return home. I try to make extra for lunch the following day. When preparing chicken, cook extra for leftovers to slice and add to a salad for a meal later in the week when time is tight. Casseroles and Egg Dishes In my mind the casserole holds a somewhat negative place. It conjures up images of a meal made of overcooked vegetables and strange combinations. However, there are a few that I happily make and our family loves them. Many Mexican dishes can serve as casseroles and who can resist lasagna or mac and cheese? During my recent stint at a local pie shop I spent a lot of time making quiche and of course I kept wondering why I hadn’t made many of these at home—they are so good! The obvious reasons to avoid them are because you need a pre-made GF crust, and they are high in fat. (If they taste good believe me they are). We have always made the Savory Crustless Tart with Artichoke and Bacon (recipe below) and find it to be a better, healthier alternative. Serve it with a quick salad and you have a great meal. With two teenagers in the house we need to double the recipe. One-pot, slow-cooked meals This covers a wide range of meals from spaghetti sauce to pulled pork….one of my favorite easy meals. Pulled Pork Untie a pork butt roast and lay it out in an even layer in a roasting pan. Pour over the pork a 12 ounce bottle of green taco sauce (La Victoria is GF), an 8 ounce can of chopped green chiles, and about a ¼ cup of water. Cover pan tightly with foil and bake for 3-4 hours in a 250 degree oven. The pork will be “pull apart” tender and can be used “as is” in steamed corn tortillas with jack cheese. We like to quickly pan-fry the pork in a little oil in a non-stick skillet to impart a lightly crispy texture to the meat. Serve with some refried beans. If you have time you can make a quick salsa with chopped tomatoes, cilantro, jalapeno, and onion with a squeeze of lime juice. For those who are at work all day, an investment in a slow cooker is a great way to go and there are many good recipes for slow-cooked meals. Because I work at home I often use a Dutch oven to slow cook one-pot meals. The benefit of a Dutch oven versus the slow cooker is that you can brown the meat on the stove before placing it in the oven. Dutch ovens distribute heat evenly and slowly. They produce tender and juicy results. I recently purchased my first Le Creuset Dutch oven and even though it was expensive I know it will last a lifetime and is worth the investment. Another item to consider is one of the new, safe pressure cookers. Many natural food markets teach classes on how to use them and they are a great time saver in cooking beans, beets, and soups. In a perfect world we would all be able to go to the grocery store once a week with a list of ingredients for a weeks’ worth of meals that are quick and easy to prepare. Most of us fall somewhere short of that ideal but hopefully these ideas will help to lighten your load. -
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Potato and Root Vegetable Gratin (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 11/06/2019 - If you're looking to turn up the nutritional factor on your cooking this fall, root vegetables are a great way to start. Abundantly in season, and packed with vitamins and minerals, root vegetables are good for you, but they are not always delicious. This rich, bubbly, potato and root vegetable gratin comes to us from the Food Wishes blog. Chef John solves that problem with generous amounts of cream and top-quality Parmesan cheese. The result is a winning side dish that will go nicely with just about any entrée. Ingredients: 2 Yukon Gold potatoes, scrubbed and sliced ⅛-inch thick with peel 1 turnip, peeled and sliced ⅛-inch thick 1 rutabaga, peeled and sliced ⅛-inch thick 1 small celery root, peeled and sliced ⅛-inch thick 1 parsnip, peeled and sliced ⅛-inch thick salt, to taste 3 cloves garlic, minced 2 tablespoons butter 1¼ cups chicken broth 1 cup heavy cream 1 tablespoon chopped fresh thyme 1 pinch ground nutmeg 1 pinch cayenne pepper 2 teaspoons olive oil ¼ cup finely grated Parmigiano-Reggiano cheese, divided. Here's Chef John's video recipe with the full preparation instructions. Directions: Heat the oven to 375 degrees F (190 degrees C). After washing, peeling, and slicing vegetables, add a generous amount of salt to a pot of water, and bring to a boil. Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside. Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes. Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes. Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil. Basically, you want enough sliced vegetables to fill your 9x13-inch casserole dish about ¾ of the way. Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese. Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake at 375 degrees F for 40 minutes. Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes. Remove from the oven and let rest for 20 minutes.-
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French Potato, Onion, Bacon, and Cheese Tartiflette (Gluten-Free)
Jefferson Adams posted an article in French
Celiac.com 06/08/2019 - Are you looking to turn some gluten-free cooking corner? Are you looking to absolutely crush it for your next special dining occasion? Then I encourage you to consider the tartiflette, an undeniably French contribution to sumptuous eating. In the tartiflette, potatoes, bacon, onions, more potatoes, maybe some garlic, and some delicious soft cheese come together to deliver culinary perfection. The result is a cheesy, baconey, potatoey, oniony gluten-free delight that is sure to have people gasping in delight and asking how you did it. This recipe comes via the excellent Chef John over at FoodWishes. Commentor Vladimir Nachbaur says the secret to the dish is "scrubbing the dish with garlic before laying the potatoes in it. In fact I believe garlic is usually a big part of this dish and I usually add finely diced garlic to the onions, but maybe that's just my take on it!" I'm keen to try it, and definitely ready to add a dash of garlic for luck. For an excellent video presentation, try Chef John's YouTube channel. The ingredients for Chef John's about 8 portions: butter for greasing casserole dish 3 pounds russet potatoes, cooked with skins on, in salted water 12 ounces thick-cut bacon, cut into 1/2-inch pieces 2 large onions, sliced thin salt, freshly ground black pepper, and cayenne to taste 1⁄2 cup drinkable white wine 3/4 cup crème fraiche 1 pound Reblochon cheese, or something similar like Dancing Fern Directions: Cook at 375 Fahrenheit for 45 minutes, or until potatoes are very tender. -
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Cheddar Cheese Grits Casserole (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 02/09/2019 - Grits are a time-honored southern favorite. Of the many ways to prepare grits, adding cheese, butter, eggs and milk is one of the easiest and common methods. In many regions, good cheese grits are as beloved as good macaroni and cheese. Here’s a simple. Tasty recipe that will deliver smooth, creamy, cheesy grits that are sure to please your hungriest eaters. It keeps well, and makes a great potluck dish. Ingredients: 4 cups whole milk 2 cups (8 oz.) shredded sharp Cheddar cheese 1 cup uncooked quick-cooking grits 4 tablespoons salted butter 1 large egg, lightly beaten 1 teaspoon salt ½ teaspoon pepper ¼ cup grated Parmesan cheese Instructions: Heat oven to 350°F. Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are cooked through. Remove from heat. Stir in egg, salt and pepper. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with grated Parmesan cheese. Bake, covered, at 350° for 35 to 40 minutes or until mixture is firm. Serve hot. -
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Potato Crusted Quiche Breakfast Casserole (Gluten-Free)
Marla Jacoby posted an article in American & British
Celiac.com 06/27/2016 - Here is the Potato Crusted Quiche Breakfast Casserole that my Significant Other came up with. Serves 6 Preheat oven to 350F. Ingredients: 6 medium red potatoes (shredded) 3 Tablespoons Almond Flour 1/4 Cup Extra Virgin Olive Oil 1/2 Cup White Onions (diced) x2 1 1/2 Cup Diced Mushrooms 1 Cup Carrots (Shredded) 5-6 Strips Bacon 4 oz. Medium Cheddar Cheese x2 (Shredded) 12 Large or Jumbo Eggs (1 dozen-Well Beaten) 1 Cup Half and Half Cream Instructions: Bake bacon in preheated oven at 350F on a rack over jelly roll pan until bacon is crisp, set aside In a mixing bowl. Mix the 6 shredded medium red potatoes, 1/2 cup diced onions, and 3 tablespoons almond flour mix well. Coat bottom and sides of a 9x13 glass pan with the olive oil, put potato mixture into pan and press into sides and bottom to make a thick crust, then put the glass pan with potato mixture into 350F oven (can be baked at same time while bacon is baking) for 20 -25 minutes, until potatoes are slightly crispy. While that/those is/are baking...in a mixing bowl beat the 12 eggs then add 1 cup half and half cream, together mix well. Crumble 5-6 strips cooked bacon, put into mixing bowl, then add 1/2 cup onions, 1 cup shredded carrots, 1 1/2 cups sliced mushrooms, 4oz. cheddar cheese mix then add all to the egg mixture and pour over potatoes. Bake at 350 for 45-55 minutes until knife test comes out clean. Then put remaining 4 oz. cheddar cheese onto casserole and bake until the cheese is golden brown. Serve and eat. -
Easy Cheesy Chicken Broccoli Gluten-Free Casserole
Jefferson Adams posted an article in American & British
Celiac.com 03/24/2015 - The right casserole can feed a small army of hungry guests and keep people reaching for seconds and even thirds. This cheesy broccoli casserole is as easy as throwing a few simple ingredients into a baking dish and cooking until heated through. Ingredients: 2½ cups chopped cooked chicken 1 cup chopped cauliflower 1 cup chopped broccoli 1 cup chopped celery 1½ cups sour cream 1 cup shredded cheddar cheese ¼ cup mayonnaise 3 green onions, finely chopped 3 slices crumpled cooked bacon as topping ½ cup slivered almonds salt and pepper Directions: Heat oven to 350F. Chop cauliflower into small pieces. Mix chicken, sour cream, mayonnaise, half of the green onions and salt and pepper in medium bowl. Stir in the broccoli, cauliflower and celery. Place in medium baking dish and sprinkle remaining cheese and bacon on top. Bake for 20 minutes, until heated through. Top with almonds, bacon, and remaining green onions before serving. -
Green Bean Casserole with Funyuns (Gluten-Free)
Jules Shepard posted an article in American & British
For a traditional green bean casserole, Funyuns are gluten free and can be used as a topper to replace fried onions or you can fry up your own onions with Jules Gluten Free All Purpose Flour and your favorite recipe. For a slightly healthier version, try these baked (“fried”) onions. Fried Onions Ingredients: 1 medium onion, sliced thinly 1/3 cup Jules Gluten Free™ All Purpose Flour* ¼ tsp. sea salt Nonstick cooking spray Directions: Preheat oven to 475 F. Spray a baking sheet with cooking spray and set aside. Combine the chopped onions and dry ingredients in a large bowl, tossing until totally coated with flour. Pour out onto baking sheet and separate the onion ring slices so they are not touching each other too much. Bake for 15-20 minutes, tossing one or two times while cooking to golden brown. Remove when cooked and set aside while you are making the casserole. Green Bean Casserole With a few substitutions, you can still enjoy your favorite Thanksgiving day casseroles, like green bean casserole. Progresso Cream of Mushroom Soup and Health Valley Organic Cream of Mushroom Soup are two gluten-free options. For a dairy-free option, Imagine Foods has a mushroom soup that is both gluten free and dairy free. Ingredients: 1 pound green beans, canned or fresh, rinsed, trimmed and halved 2 Tbs. unsalted butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks) 2 large portabella mushrooms, sliced ½ tsp. freshly ground black pepper ½ tsp. garlic powder ¼ tsp. ground nutmeg 1/3 cup dairy or non-dairy sour cream 2 Tbs. Jules Gluten Free All Purpose Flour* 2 cups cream of mushroom soup 1 fried onion, thinly sliced (see recipe above) *See my bio (top-right) Directions: Preheat oven to 400 F. If using fresh beans, boil in lightly salted water for 5 minutes, then rinse with cold water and drain. If using canned beans, rinse and set aside. In a large saucepan, melt the butter and toss in sliced mushrooms and pepper. Stir over medium heat for 5 minutes, then add spices and flour, stirring to coat. Cook an additional minute then add the sour cream and soup and lower the heat to medium-low. Cook while the mixture thickens, approximately 5-8 minutes more. Remove from heat and stir in half of the fried onions and all of the drained beans. Pour mixture into a large casserole and cook for 10 minutes, or until bubbly. Sprinkle the remaining onions on top and bake for an additional 5 minutes. Serve warm. -
Like any casserole, this one is flexible. I've given you a good guideline for correct proportions, but add more or less salmon or tuna; more or less pasta; more or less peas – you get the picture. It will work and be delicious, regardless. Lately I've been using canned salmon instead of tuna in this traditional recipe – Costco even carries wild Alaskan Sockeye Salmon (boneless) in the can, which boasts 410mg Omega 3s per serving! So this casserole is not only delicious, but it's a deliciously healthy one-dish meal the whole family will enjoy! Obviously, if you have leftover grilled salmon from the night before, it goes without saying (though I'll say it anyway, just in case!) that re-purposing those leftovers in this casserole would be the very best option! I've also experimented with every dairy-free cheese and soup out there, and I can say with every confidence that the dairy in traditional casseroles like this one will not be missed if you choose to use my dairy-free suggestions. Enjoy this super easy casserole today, and love this casserole tomorrow for leftovers! Ingredients: 16 ounces gluten-free pasta spirals or penne (Le Veneziane Corn Penne; Tinkyáda Brown Rice Pasta Spirals; Ancient Harvest Corn-Quinoa Pagodas) – use more or less depending on whether you like your casseroles more “noodley” 32 ounces cream of mushroom soup (Imagine Creamy Portobello Mushroom Soup is dairy- and gluten-free) 29-32 ounces canned tuna or salmon, drained (be sure to remove bones if your brand contains bones) 16 ounces frozen or canned peas 7-8 ounces cheddar dairy or non-dairy cheese (Daiya Cheddar Style Shreds or Galaxy Nutritional Foods Veggie or Rice Shreds) Directions:Prepare noodles according to package directions. Drain and set aside. If using frozen peas, prepare according to package directions; if using canned peas, drain. Preheat oven to 350° F. In a large bowl, stir together soup, tuna or salmon, peas and cheese. Add drained pasta and stir to combine. Pour into a 2-quart casserole. Bake for 30 minutes, or until bubbly. -
Ham, Cheese and Hash Brown Casserole (Gluten-Free)
Jefferson Adams posted an article in American & British
Out of eggs? This easy breakfast casserole offers a tasty alternative eggs. No matter how you do it, it's easy to make, and a surefire hit at the breakfast table. All you need are some potatoes, some ham, bacon or sausage. Just mix the ingredients, toss into a casserole dish and pop in the oven. The result is a rich, delicious casserole that will please even picky eaters. Also, you can make this dish ahead of time and warm up to save even more time. Ingredients: 1 (32 ounce) package frozen hash brown potatoes 8 ounces cooked, diced ham 1 can (18 oz) gluten-free Progresso Traditional potato, broccoli and cheese chowder OR Really Good Gluten-free Potato Leek Soup 2 cups shredded sharp Cheddar cheese 1½ cups grated Parmesan cheese Directions: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into baking dish dish. Sprinkle with Parmesan cheese. Bake one hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
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