Archive for Casseroles

Cast-Iron Tamale Pie (Gluten, Dairy & Tomato Free!)

There are a few things that being tomato free has left me without… but not anymore! Mexican food here i come! I now have a gluten, dairy, AND tomato free red enchilada sauce recipe. The beauty of it is you can adjust the heat factor to your taste. I love love LOVE tamale pie, and I was a little hesitant to try it with the new enchilada sauce but I have to say that it was amaaaazing! I don’t know why i didn’t just try it before! LOL It’s now one of our favorite meals…even baby girl ate it up! You can use the sauce to make enchiladas or use it in other recipes, but it sure is nice to have it as an option! Make up a batch and stick it in the freezer to have it ready to use. The cast iron pan makes a huge difference too! That’s my new love these days, so there will be many more cast iron recipes to come! Including…. cast iron deep dish pizza! OMG soooo good! Ive been trying lots of new recipes these days, as I have finally found some time and energy… with a little one running around its been kind of hard to experiment outside of our few go-to meals! Anyhow… I’ll leave ya to it…enjoy! 🙂

Cast-Iron Tamale Pie (Tomato Free)   (Printable Version)Tamale-Pie

Ingredients:
CORNBREAD
• ½ cup cornmeal
• ⅔ cup gluten free flour
• ½ teaspoon xanthan gum
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 3-4 tablespoons canola oil
• ⅓ cup almond/coconut milk
• 1 egg
• 1 can of creamed corn
MEAT
• 1 lb ground turkey
• 1 teaspoon taco seasoning
TAMALE PIE
• 1 cup tomato free enchilada sauce (see recipe below)
• 2 cups of shredded sharp white cheddar cheese

Instructions:
1. Preheat oven to 400 degrees F.
2. Whisk together cornmeal, flour, gum, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in corn. Pour into greased 10 inch cast iron skillet. Bake 20 minutes.
3. While cornbread is baking, cook the meat and add taco seasoning.
4. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a toothpick and pour enchilada sauce over it. Top with ground turkey and shredded cheese, and cover with foil. Bake in oven for 20 minutes. Remove foil and bake about 5-10 minutes.
5. Let cool for 10 minutes before serving with desired toppings.

Tomato Free Enchilada Sauce
Ingredients:
• 2 Tbsp. canola oil
• 2 Tbsp. gluten-free flour
• 1 Tbsp. chili powder (up to 4 Tbsp. depending on your spice level!)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 2 cups chicken broth
Directions:
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the seasonings. Then gradually add in the broth, whisking constantly. Reduce heat and simmer 10-15 minutes until thick.

Taco Pie (Gluten & Dairy Free)

I’m finally getting back into the swing of things and getting around to cooking some new things and posting them. If you couldn’t tell by my 2 month absence on here that I had my little bundle of joy….and she takes up a lot of time! Thank goodness for all those freezer meals I prepped in advance! She’s 2 months old now and giving me more time to do things, and I have a little more energy since she’s sleeping longer, so I’m taking advantage and getting something posted before she wakes up from her nap! This awesome taco pie is not only impossibly easy to make, its super tasty! Even the leftovers are yummy, and thank goodness for leftovers these days! There are some variations on this you could do like using chopped or shredded meat, adding tomatoes or peppers or whatever else you want to throw in to make it your kind of tacolicious! Have fun with it and enjoy! 🙂

Taco Pie(Printable Versiontaco pie

 Ingredients:

1 lb ground turkey, beef or chicken

1 small onion, diced

1 tsp taco seasoning

1/2 cup GF Bisquick

1 cup almond milk

2 eggs

1/2 cup shredded cheddar or soy cheese 

1 cup corn kernels, cooked & drained

¼ cup sliced black olives

2 medium green onions, sliced

Crushed tortilla chips

Shredded cheddar cheese for topping

 

Directions:

 1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

 2. In 10-inch skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in taco seasoning, corn, and olives. Spread in pie plate. Top with cheese.

 3. In medium bowl, stir Bisquick, milk and eggs with wire whisk until blended. Pour into pie plate.

   4. Bake 25 minutes. Top with cheese, green onions, and tortilla chips. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Italian Baked Ziti

I know, I know….. I led you on in my last post with the promise of an amazing pasta recipe to use up the Nomato Sauce you just made! By the way…….how was it?! I’ve made like 3 batches since I posted the recipe and countless casseroles and other dishes using it! Which kind of explains why I haven’t gotten to posting anything yet! LOL  My freezer is slowly filling up (yay!) so I’m hopeful I’ll have a good variety and stash of meals ready to go before baby gets here! The countdown has begun….. down to just 1 more month…although it could technically be any day right?! You just never know! Between that and being crazy busy with work lately, posting has kinda got put on the back burner. So…..I’m going to live up to my word now and give you one of the best and yummiest Italian recipes that you’ll ever eat! Again…… gluten free, tomato free, and dairy free (if you sub out the cheese with soy cheese).  I’ve made this a couple different ways, and this one is the by far the best, although they’re all really tasty! Having the Italian sausage really adds to the Italian flavor, and using the penne instead of spaghetti gives it a little more sustenance and holds up better…no one likes soggy pasta! LOL This dish is super addictive, or maybe its just me since its been so long since Ive had anything like this!? And as bad as it sounds, and as bad as pregnancy indigestion can be, this is something I don’t mind tasting the rest of the day! Haha…..sorry, tmi right?!  Anyhow….. give this one a try! Its quick and easy to make, especially if you have the sauce already made. If you don’t, you can find the recipe for homemade Nomato Sauce here. Enjoy 🙂

Italian Baked Ziti (Printable Version)

Italian Baked Ziti

Ingredients:
•    2 Tablespoons Oil
•    1 & ½ teaspoons Minced Garlic
•    1 small Onion, Diced
•    1 & 1/2 pounds Italian Sausage
•    1 pound Ground Turkey
•    2 cups Nomato Sauce (see recipe)
•    2 teaspoons Italian Seasoning
•    Salt & Pepper, to taste
•    16 ounce Package Uncooked Gluten-Free Penne Pasta
•    1 to 2 cups Shredded Sharp White Cheddar Cheese
•    ½ cup Grated Parmesan Cheese
•    Minced Dried Parsley

Directions:

Heat oil in a skillet over medium heat. Add onions and garlic and sauté until it starts to soften. Add the Italian sausage and ground turkey and cook until browned. Stir in the salt, pepper & Italian seasoning.
Preheat oven to 375 degrees.
Meanwhile, cook the pasta according to the package directions until not quite al dente. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Place the pasta back in the pot and stir in the meat, sauce and cheeses and toss to combine.
Place pasta into a greased 9×13 inch baking dish OR (2) greased 8×8 inch baking dishes.* Sprinkle with cheese and parsley.
Bake for 20-25 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.
*** If making 2 pans, bake one and cool the other before freezing. When ready to cook the frozen casserole, defrost overnight in the fridge and bake normally or until cooked through.

Easy Baked Macaroni & Cheese Casserole (Gluten & Dairy Free)

If you’re like me, you’re always in a rush for dinner and not enough time or energy to make it, at least not a very healthy one! Luckily for us gluten and dairy free eaters, we pretty much have to make something from scratch, as there aren’t many ready to eat meals. Thank goodness I love to cook or these dietary restrictions would be a nightmare! But, when you’re dead on your feet,  have a baby kicking you non-stop in the ribs and haven’t slept in days, this recipe is a total lifesaver! LOL Seriously though, this casserole is super easy to make, and since it has so many variations, it never gets old! This is a great way to have a one-dish meal with plenty of leftovers for the rest of the week! I make this at least once a week for dinner,  (in fact I have the tuna noodle variation in the oven right now!) and then the extras are great for lunches for me. It is a huge time saver, plus its full of protein and other nutrients! YAY for eating healthy, especially important for me while I’m prego. This recipe puts alot of my other pasta dishes to shame in both taste, time and convenience, its my new ultimate go-to recipe! I’m sure there are many other variations you could make, these were just a few of the ones Ive tried and were really tasty! If you’ve got suggestions please feel free to share! You really cant go wrong with any combo of extra add-in ingredients, so add away! I hope you give this one a try next time you’re strapped for time or just want some delicious comfort food! Enjoy 🙂

Easy Baked Macaroni & Cheese Casserole (Printable Version)
Mac and cheese
Ingredients
6-ounces (gluten free) pasta:
*elbow macaroni, rotini, fusilini, or shells
1 cup (plain, unsweetened almond) milk
2 Tbsp (gluten free) flour
1/2 teaspoon onion salt
1 cup shredded sharp cheddar cheese
1/4 cup plain (gluten free) breadcrumbs, panko or regular
1-2 Tbsp (non-dairy) butter, melted

Directions:
COOK pasta according to package directions; drain well. Set aside.

PLACE milk, flour, and onion salt in a jar; cover tightly, and shake vigorously 1 minute.

STIR together flour mixture, 1 cup cheese, and macaroni. Add in any other items: meat, veggies, etc. (see below for variations)

POUR macaroni mixture into a lightly greased 1 & ½ qt baking dish.

SPRINKLE evenly with breadcrumbs and a little more cheese; drizzle evenly with melted butter.

BAKE at 380 degrees for 30 minutes or until golden brown.

* Variations:
Macaroni & Cheese with ham, corn & green bell peppers
Tuna Noodle with peas and carrots OR broccoli
Chicken, Bacon & Ranch (seasoning) with green onions
Chicken Cordon Bleu with chicken, ham and parmesan cheese
Taco Bake with bell peppers, corn, olives, ground turkey/beef/shredded chicken, beans and taco seasoning

Corn Dog Casserole

I know, I know…..its been WAY too long! And I HAVE been cooking…..it’s just that between a new career and a baby on the way, things have been a little busy lately! But… I’m making it a point to get back to blogging, as I have a huge stack of recipes to post sitting on my desk! And plenty more that Ive been wanting to try! That said…..this is one of my all-time favorite meals and Ive finally gotten around to converting it so I can actually eat it again! That’s right…….gluten free, dairy free (if you want it to be) and NO hot dogs. Hot dogs don’t like me for some reason, I think its all the fake stuff in them, that and the nitrates, so I just use cooked chopped ham, and viola, corndog casserole! YUM!  The cornbread is moist and delicious with melted cheese and chunks of ham in each bite! The corn and celery give it a nice crunch too! I miss having cornbread, this recipe used to call for a box of Jiffy cornbread mix, but obviously that’s not gluten free so i had to copy-cat it. It turned out really well too! Just as i remembered. Hope you give this one a try…. and i promise, more recipes to come! Enjoy 🙂

Corn Dog Casserole(Printable Version)corndog casserole

Ingredients

1/2 cup chopped celery

1 tablespoons non-dairy butter

1/4 cup sliced green onions

·         2/3 cup GF flour

·         1/2 tsp xanthan gum

·         1/2 cup yellow cornmeal

·         3 tablespoons granulated sugar

·         1 tablespoon baking powder

·         1/4 teaspoon salt

Dash rubbed sage

Dash pepper

1 egg

3/4 cup almond milk

2 tablespoons vegetable oil

1 cup diced cooked ham (or hotdogs)

1 cup shredded sharp cheddar cheese, divided

1 cup cooked, drained corn kernels

Directions

In a small skillet, sauté celery and onions until tender.

In a large bowl, combine the flour, gum, cornmeal, sugar, powder, salt, sage and pepper. Whisk the eggs, milk and oil together and add to the flour mixture. Stir until combined. Stir in the ham/hot dogs, corn and 3/4 cup of cheese. Spread into a greased shallow oblong 1 & 1/2-qt. baking dish. Top with reserved remaining cheese.

Bake uncovered at 400° for 30 minutes or until golden brown.

Creamy Scalloped Potatoes (Gluten AND Dairy Free!)

Who doesn’t love creamy delicious comfort food!? I had thought that most casserole dishes were out for me because they are either loaded with dairy or tomatoes, or both! LOL  I needed to make something to last at least partially thru the week, cause I’ve just been too busy during the week to cook dinner! This recipe came to mind….it started out originally as my mom’s scalloped potato recipe (thanks mom!) but I have adapted it to be gluten and dairy free! And ya know what?! You honestly cannot tell the difference! Ok, I’ll be honest, I DID use some sharp cheddar cheese but that’s just cause i seem to be able to handle a little of that, and I’m avoiding soy which is what most non-dairy cheeses are made of, so i went with the seemingly less of 2 evils! You do what ya have to! I doubt I used a whole cup though….that just means yours is gonna be even cheesier!! YUM! Lucky you! And you can switch back the flour and milk if you don’t have food restrictions. I made this over the weekend, with the help of my hubby (thanks love!) because my weekend was slammed as well, but we’ve been eating off this and the huge batch of apple sausage risotto i made. It’s been a blessing not to have to cook so far this week! Although… since it’s V-Day tomorrow I guess I’ll be baking treats tonight! Hope you all have a wonderful Valentine’s Day tomorrow, please remember to do something special for your special someone! Enjoy 🙂

Creamy Scalloped Potatoes (Printable Version)creamy scalloped potatoes

Ingredients:

2 lbs. potatoes (5-6 med)

3 Tbsp non-dairy butter

3 Tbsp gluten free flour

Salt & pepper to taste

2 ½ c almond milk

¼ c finely chopped onion

1 cup shredded (sharp or non-dairy) cheddar cheese

1 cup diced cooked ham

 

Directions:

Heat oven to 350 F. Wash potatoes (peel if desired) and cut into thin slices (or use a food processor.) Melt the non-dairy butter in a saucepan over med-high heat. Whisk in the flour, salt and pepper. Cook, stirring until mixture is smooth and bubbly.  Stir in the almond milk and heat to boiling, stirring constantly. Boil and stir 1 min then add the onion & cheese. In a greased 2 qt casserole dish, arrange a layer of potatoes. Add 1/3 of the white sauce and ham. Repeat layers ending with white sauce only on top. Cover and bake 45 minutes, then uncover, and bake 30-45 min longer, or until the potatoes are tender. Let stand 5-10 min before serving.

Zucchini Sausage Bake (Gluten Free)

It must be summertime since I seem to have an abundance of zucchini squash in my veggie garden! My mind is already running a million miles a minute thinking about all the things I want to make with them! I decided to start with a hot dish. This casserole is loaded with flavor and is super easy to make! You can’t go wrong with a cheesy baked casserole right?! The sausage and zucchini make a great pair…..its just a nice one-dish meal! (To make it dairy free, just sub the cheese for soy  cheese. I just used regular cheese because its the lesser of 2 evils, dairy vs soy! haha) And since I had the food processor out, I shredded up a bunch and have it ready to go for the next few recipes I want to try! Of course this is a little premature, since my kitchen isn’t done, but the granite counters are almost done, and then the plumbing!! It will be SOOO nice to have a sink and dishwasher again! Not to mention actual finished counter-space!! LOL  I do what i can for now though, and this was well worth the hassle! Give this one a try and look forward to some more amazing zucchini recipes to come! Enjoy! 🙂

Zucchini Sausage Bake  (Printable Version)

Ingredients

    • 2 1/2 cups uncooked GF penne pasta
    • 1/2 lb ground sausage
    • 3 cups shredded zucchini
    • 1/2 cup diced onion
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 3 garlic cloves, minced
    • 1/2 cup chicken broth
    • 1 Tbsp gluten free flour
    • ¼ cup grated Parmesan cheese
    • 1 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 400 degrees.
  2. Cook pasta in according to package.
  3. Cook sausage until browned. Add zucchini, onion, garlic, and salt and pepper. Sauté 8-10 minutes until vegetables are tender and zucchini is beginning to brown, stirring occasionally.
  4. Whisk broth and flour together in small bowl. Add broth mixture to skillet, cook 1 minute. Combine zucchini mixture, pasta, sausage, and Parmesan cheese in a bowl; toss well. Spoon into a greased 3 qt baking dish. Sprinkle with mozzarella cheese.
  5. Bake for 20 minutes or until bubbly and lightly browned.

Mmmm……. Comfort Food

So you just made my last post and now you’re wondering what in the world you will make to use up the other half of that can of mushroom soup right?! Well then….I’ve got a few options for ya! You could make Baked Spaghetti, one of my other posts, or you could give this one a try… Confetti Scalloped Potatoes. YUM! Comfort food at its best. Its creamy and cheesy and full of flavor. So quick and simple to make, you’ll have this whipped up in no time. Some garlic toast and a salad and you’ve got it made! I’ve got some other great casserole recipes coming, but in the meantime… Enjoy! 🙂

Confetti Scalloped Potatoes  (Printable Version)

Ingredients

  • 2 Tbsp (non-dairy) butter
  • 4 cups frozen O-Brien potatoes
  • 1/2 can GF Progresso cream of mushroom soup
  • 1/2 cup shredded sharp cheddar cheese
  • Dash pepper
  • 1/2 cup GF cheese cracker crumbs, divided

Directions

In a large skillet, melt the butter over med-high heat. Stir in the potatoes and cover. Let cook a few minutes then stir to coat. Add the soup, cheese, pepper and 1/2 of the crumbs. Cook, stirring for a couple of minutes. Transfer to a greased 1 1/2-qt. baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 30 minutes or until bubbly.

Time for a Little Omega-3

I’m not a big fish fan……but I can tolerate tuna, as long as its Albacore in water. And who doesn’t need a nice healthy does of Omega-3 right? I kinda forget about tuna…. of course there’s tuna noodle casserole, which I’m gonna share with you now. I’ve got some other great tuna recipes coming… my nutritionist says people should have fish at least once every 2 weeks, if not once a week. I also did buy some omega-3 pills, so hopefully I’ll start getting enough Omega-3 now! You could easily substitute the tuna here for a can of chunk chicken breast (I get mine at Costco and its so handy to have when you don’t have time to cook up fresh chicken!) for those of you who don’t like tuna. (You KNOW who I’m talking about here! Hehe ;)- )  Anyhow, enjoy! 🙂

Tuna Noodle Casserole (Gluten Free)   (Printable Version)

6 oz. gluten free spiral pasta, cooked
1 small can of albacore tuna, drained and flaked
1/2 can GF Progresso cream of mushroom soup
1 cup frozen peas & carrots, cooked & drained
1/2 cup grated sharp cheddar cheese
1/4 cup dried gluten free bread crumbs
Sprinkler of grated Parmesan cheese

1. Preheat oven to 350 degrees
2. In a large bowl, stir together first five ingredients until well combined.
3. Spread into a greased 1 ½ qt casserole dish then sprinkle bread crumbs and Parmesan cheese evenly over the top.
4. Bake uncovered in a preheated 350 degree oven for 30 minutes.

Weeknight Casserole

Another busy workday, coming home exhausted and having absolutely NO idea what to make for dinner?!  This casserole is simple to make with mostly on-hand ingredients, and it freezes well too! I cut the recipe in half to make a smaller one for just the 2 of us, but you can double it and make it in a 13×9 inch pan. Sometimes I do that and then freeze individual pieces wrapped in Saran wrap and then foil. Its really easy to just grab one and throw it in a container and stick it in the microwave when you need a quick meal. They’re great to send to work for lunch with the hubby too when I don’t have any leftovers! LOL! I omitted the tomatoes and green peppers because I can’t have them, so you’re will look a little different then my photo, but any way you make it, this casserole is fantastic! Wondering what to do with that other half a can of mushroom soup!? Well stay tuned, cause I’ve got another great casserole recipe coming up that will finish up those leftovers for ya! Enjoy! 🙂

Baked Spaghetti Casserole (Printable Version)

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 tablespoon butter
  • 14 ounces diced tomatoes, undrained
  • 2 ounces mushroom stems and pieces, drained
  • 1 ounce sliced ripe olives, drained
  • 1 teaspoon dried oregano
  • 1/2 pound extra lean ground beef, browned and drained
  • 6 ounces gluten free spaghetti, cooked and drained
  • 1 cup shredded cheddar cheese
  • 1/2 can Progresso cream of mushroom soup
  • 1/4 cup grated Parmesan cheese

Directions

  • In a large skillet, sauté onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano. Add ground beef. Simmer, uncovered, for 10 minutes.
  • Place half of the spaghetti in a greased 8-in. x 8-in. baking dish. Layer with half of the vegetable mixture and 1/2 cup of cheddar cheese. Repeat layers.
  • Pour soup over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. 

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