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Found 18 results

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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!
  15. 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).
  16. 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.
  17. 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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