Friday, June 15, 2012

Gluten Free Beef and Squash Casserole

I recently had a Doctor's appointment in Jackson so went and visited some of my family. My Dad sent me home with fresh squash. Honey and I love fresh vegetables cubed and roasted in the oven but tonight we decided that we wanted something a little different so this is what I came up with.

This recipe was made gluten free but you can change the pkg cream of chicken soup to a can of soup and make it regular.

Gluten Free Beef and Squash Casserole

1 lb. about two heaping cups fresh squash sliced (yellow or zucchini)
1 c. onions, chopped
1 c. Mini Sweet Peppers, I buy Pero at Wal-mart
1 lb. ground beef
3 c. cooked rice
2 eggs, beaten
1 c. grated cheese
1 pkg gluten free cream of chicken soup
1/2 c. sour cream
salt to taste
1/4 tsp. pepper
Cook squash and onions until tender but not mushy. Drain well. Cook ground beef and peppers in skillet until browned. Drain. Add rice, eggs, soup, sour cream and seasonings. Fold in squash. Put in 2 quart casserole. Top with cheese. Bake at 350 degrees until cheese is melted and casserole is bubbly. ENJOY
Thanks for stopping by y'all and please come again soon! 


Anonymous said...

Where do you find Gluten-free cream of chicken cup of soup?

Grace said...

It's not certified gluten free but another alternative is using Pacific Organic cream of chicken soup, it comes in a box and is certified gluten free.