Gluten-Free Casserole Recipes
One-Skillet Mexican Rice Casserole by Make Thyme for Health
INGREDIENTS:
• One small red, diced onion
• One tablespoon extra virgin olive oil
• Two teaspoons cumin
• One teaspoon chili powder
• One teaspoon smoked paprika
• 1/2 teaspoon salt
• One teaspoon dried oregano
• One red bell pepper, cored and diced
• One (4 ounces) can diced green chilies, drained (or 1 jalapeno, diced)
• One cup corn kernels, fresh or frozen and defrosted
• One (15 ounces) can black beans, drained and rinsed
• Twelve ounces salsa or enchilada sauce
• One and half cups cooked Planet Rice California Sprouted Brown Rice
• Half cup shredded Monterey Jack cheese***
• One-fourth cup shredded cheddar cheese***
*** To make it vegan you can try topping it with Healthy Vegan Queso.
Serving Suggestions: fresh cilantro, diced green onions, avocado
DIRECTIONS:
Start by warming the oil in a large skillet (mine is 3 quarts) over medium heat. Add the onion and cook for 3 minutes, then add the spices (cumin to oregano) and stir together. Continue to cook for another 2-3 minutes. Next add the red pepper and the green chilies and stir together. Cook for another 2-3 minutes then add the drained and rinsed beans, corn, salsa, and rice. Stir everything until well-combined. Turn the oven to broil then top the mixture in the skillet with the shredded cheese. Place the skillet in the oven and cook for about 3-4 minutes until the cheese is golden and bubbly on top. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Sweet Potato Casserole Recipe by Eating Bird Food
INGREDIENTS:
- 8 cups sweet potatoes (about 4 large potatoes)
- 1 cup light coconut milk
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 Tablespoon ground flaxseed
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon freshly grated or ground nutmeg
- ½ cup brown sugar or coconut sugar
- ½ cup chopped pecans
- ⅓ cup gluten-free old-fashioned oats
- ⅓ cup gluten-free oat flour or almond flour
- 3-4 tablespoons coconut oil, in solid form
DIRECTIONS:
Peel and chop the sweet potatoes into large chunks. Place the chunks in a large saucepan and cover with cold water, bring to a boil and reduce to simmer. Simmer until the sweet potatoes are fork tender, about 15-20 minutes. Once done, drain well and let cool.
Meanwhile, preheat your oven to 350° and spray a little cooking spray on a 9×13 or 9×9 inch casserole dish.
In a mixing bowl, combine the pecans, oats, oat flour, and brown sugar. Cut in coconut oil with a fork or knife until the mixture is sandy with pea-sized chunks of oil. Set aside.
Place sweet potatoes into a stand mixer with the coconut milk, maple syrup, oil, flaxseed, vanilla, cinnamon, nutmeg, and salt to the mixer. Beat until everything is combined and the chunks of sweet potato have diminished. You can also use a blender or food processor, blending the sweet potatoes in batches. Don’t over process or the mixture will become more like a puree.
Pour the sweet potatoes into the prepared dish and sprinkle on the brown sugar and pecan mixture. Bake uncovered for 40-45 minutes, until the top is golden brown and the sweet potatoes are bubbling.
Gluten-Free Green Bean Casserole Recipe by The Edgy Veg
INGREDIENTS:
• 1 head cauliflower, chopped
• 1 ½ cups unsweetened almond or soy milk
• 1 Tbsp garlic powder
• 1 tsp Himalayan salt + additional 1 tsp Himalayan salt
• ½ tbsp freshly cracked black pepper
• 1 ½ Tbsp onion powder
• A pinch of nutmeg
• 1 medium size white or Spanish onion, finely chopped
• 2 garlic cloves, minced
• 16 oz of mushrooms, finely chopped
• 2 Tbsp coconut oil, or your favorite cooking oil of choice
• French Fried Onion Topping
• 2 large white or spanish onion, thinly sliced with a mandolin
• 1 ½ cups coconut flour or gluten-free all-purpose flour
• 1 ½ cups soy milk, or your favorite non-dairy milk of choice
• 1 tsp Himalayan salt
• 1 tsp dried sage
• 1 tsp paprika, to season
• 1 pound fresh green beans, rinsed, trimmed and halved
• 1 tsp Himalayan salt
DIRECTIONS:
Make the Soup: Place chopped cauliflower in a large pan with almond milk, garlic powder, salt, onion powder, black pepper. And cook until the cauliflower is soft. When the cauliflower is cooked and soft blend in a blender until very smooth and creamy, and transfer back into the large saucepan. In a large heavy bottom pan heatup coconut oil, and saute garlic, onions, salt and mushrooms until the mushrooms start to give up some of their liquid. This should take about 10 minutes.
Once the mushrooms are cooked, add them to the large pot with the cauliflower soup, and simmer on low allowing flavorsto incorporate. While you prepare the onions and beans. French Fried Onion Topping: Soak the onions in the milk for 5 minutes.
In a medium sized bowl add flour, dried sage and salt, and whisk to combine. Heat oil in a large heavy pan. Take a handful of onions and toss them in the flour to coat. Fry in batches in oil for about 2 minutes, stirring as needed to brown evenly.
Drain on paper towels and season to taste with paprika. Prepare the Green Beans & Build Casserole Preheat oven to 475 degrees F. Bring a large saucepan of water and 1 tsp of salt to a boil. Add the beans and blanch for 3 minutes. Drain and set aside to allow all water to drop from beans. To the saucepan with the mushroom cauliflower soup, add the green beans, ¼ of the french fried onions, and mix to combine. Place in a large casserole dish, and bake for 15 minutes or until bubbling.
Remove, topped with remaining french fried onions and serve immediately.
