Gluten-Free Recipes: Casseroles - dummies

By Nancy McEachern

Feeling homesick? Is your friend feeling down in the dumps? Is it your night to cook for the roommates? Invited to a potluck? A gluten-free casserole may be the answer. One-dish meals are an awesome way to feed a crowd easily.

You can assemble the ingredients, store the dish in the refrigerator or freezer, and pop the meal in the oven when you’re ready to cook with no additional prep needed.

30-Minute Paella

Prep time: 5 minutes

Cook time: 25 minutes

Yield: 4 servings

6-ounce boneless, skinless chicken breast, roughly diced

8 ounces chorizo sausage links, thickly sliced

1/2 of a green bell pepper, diced

1/2 of a red bell pepper, diced

1 medium onion, diced

2 cups uncooked rice

2 cups water

15-ounce can crushed tomatoes

1 gluten-free chicken bouillon cube

1 teaspoon garlic salt

1/2 teaspoon dried oregano

12 small (about 4 ounces) frozen precooked shrimp

1 cup frozen peas

  1. Heat a large skillet (one that has a lid) over medium-high heat.

    Cook the chicken and sausage uncovered, stirring now and then, until the meat is browned, about 5 minutes. Remove the chicken and sausage from the skillet and set the meat aside.

  2. Wipe almost all the grease out of the skillet, leaving about a teaspoon’s worth in the pan. Return the skillet to the burner.

  3. Add the green bell pepper, red bell pepper, and onion to the skillet. Cook them for about 2 to 3 minutes, until they’re brown.

  4. Stir in the rice, water, tomatoes, chicken bouillon, garlic salt, and oregano, and add the chicken and sausage back to the skillet.

    Cover the skillet with the lid and reduce the heat to low. Simmer for 10 minutes.

  5. Add the shrimp and peas to the skillet. Simmer, uncovered, for 10 minutes or until the liquid is evaporated.

Per serving: Calories 775 (From Fat 216); Fat 24g (Saturated 9g); Cholesterol 97mg; Sodium 1,613mg; Carbohydrate 98g (Dietary Fiber 6g); Protein 37g.

Easy Lasagna Pie

Prep time: 5 minutes

Cook time: 25 minutes

Yield: 4 servings

1 pound lean ground beef

1/2 cup tomato sauce, plus more for serving

1/3 cup ricotta cheese

3 tablespoons grated Parmesan cheese

1/2 teaspoon salt

1 cup mozzarella cheese

1/2 cup gluten-free biscuit or roll mix

1 cup milk

2 eggs

  1. 1Preheat the oven to 375 degrees.

  2. 2Heat a large skillet over medium-high heat. Brown the ground beef, breaking up the beef with a spatula as you cook it. Drain the grease. Stir the tomato sauce into the beef.

  3. 3Mix the ricotta cheese, Parmesan cheese, and salt in a small bowl.

  4. 4Spray a 9-inch pie plate with nonstick cooking spray and spread half the beef mixture in the pie plate. Drop the cheese mixture by spoonfuls onto the beef mixture. Sprinkle on 1/2 cup of the mozzarella. Top with the remaining beef mixture.

  5. 5In a medium bowl, whisk together the biscuit mix, milk, and eggs. Pour it over the meat and cheese layers.

  6. 6Bake the pie for 20 minutes, or until a knife inserted in the center comes out clean. Sprinkle the pie with the remaining @@bf1/2 cup mozzarella and bake 2 to 3 minutes longer.

  7. 7Let the pie cool for 5 minutes. Serve with additional heated tomato sauce.

Per serving: Calories 471 (From Fat 232); Fat 26g (Saturated 13g); Cholesterol 181mg; Sodium 953mg; Carbohydrate 19g (Dietary Fiber 1g); Protein 19g.

Simple Shepherd’s Pie

Prep time: 5 minutes

Cook time: 25 minutes

Yield: 6 servings

8 ounces extra lean ground beef

1/4 cup chopped onion

1 tablespoon gluten-free Worcestershire sauce

1 teaspoon salt

1/2 teaspoon Italian seasoning

2 cups frozen or canned mixed vegetables

2 cups mashed potatoes

  1. Preheat the oven to 400 degrees.

  2. Heat a medium-sized skillet over medium-high heat. Add the ground beef, onion, Worcestershire sauce, salt, and Italian seasoning.

    Cook until the ground beef is brown, stirring occasionally and breaking up the meat with a spatula. Drain the grease from the pan.

  3. Stir the mixed vegetables into the cooked beef mixture. Pour that mixture into an 8-x-8-inch oven-safe dish.

  4. Top the meat and veggie mixture with the mashed potatoes.

  5. Bake uncovered at 400 degrees for 20 minutes.

Per serving: Calories 155 (From Fat 48); Fat 5g (Saturated 3g); Cholesterol 17mg; Sodium 751mg; Carbohydrate 18g (Dietary Fiber 4g); Protein 9g.