Gluten Free Tamale Pie

 A great quick one dish meal full of meat and vegetables with a sweet cornbread topping.

Ingredients:

For the filling:

• 1-pound lean ground beef
• 1 cup onion diced
• 2 cloves garlic minced
• 15 ounces Southwest Zest by Bush's Sidekicks 
• 15 ounces corn
• 15 ounces petite diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon salt
• ½ teaspoon cumin
• ¼ teaspoon black pepper
• 1 ⅓ cups cheddar cheese shredded (divided)

CORN BREAD TOPPING*

• ¼ cup mayonnaise
• 1 cup Krusteaz GF Honey Cornbread Mix
• 1 egg
• ½ cup buttermilk

INSTRUCTIONS

• Place ground beef, onion, and garlic in a large cast iron skillet and cook over medium-high heat until meat is browned, and onions are translucent. Drain off oil.
• Mix in the beans, corn, tomatoes, tomato paste, and seasonings. Bring to a simmer and cook for 10 minutes while you make the cornbread batter.
• Preheat oven to 375°F.
• For the cornbread batter, mix all ingredients until smooth. Add remaining cornbread ingredients and stir until combined.
• Stir 1 cup cheese into the meat mixture after it simmers. Pack the mixture down into the pan to make a smooth even surface. Spread the cornbread batter evenly over the top. Sprinkle with remaining ⅓ cup cheese and bake for 25-30 minutes or until golden.
• Let the pie rest for 5-10 minutes before slicing and serving. 

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Gluten Free Homestyle Beef Casserole

 Sooo good taste like lasagna without the fuss and much cheaper to make.

Ingredients:

1 pound ground round
1 can (14.5 ounces) diced tomatoes with basil, garlic, and oregano, undrained
1 (10-ounce) can diced tomatoes and green chilies, undrained
1 (6-ounce) can tomato paste
1 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/4 teaspoon pepper
3 cups uncooked gluten free egg noodles
1 (8-ounce) container sour cream
1 (3-ounce) package cream cheese, softened
4 ounces shredded sharp cheddar cheese (about 1 cup)
4 ounces shredded parmesan cheese (about 1 cup)
4 ounces shredded mozzarella cheese (about 1 cup)

Directions:

Begin by browning the ground round in a large skillet over medium heat, constantly stirring for 5-8 minutes, or until it is no longer pink and the meat crumbles, then drain.

Mix in both cans of diced tomatoes and the can of tomato paste, as well as the salt, dried Italian seasoning, and pepper. Bring to a boil and reduce the heat. Allow to simmer, uncovered, for 5 minutes. 

Remove from heat, then set aside. Preheat the oven to 350 degrees F.

Prepare the egg noodles according to the package directions.

Mix the hot cooked noodles, sour cream, cream cheese, and the chopped green onions until fully blended.

Spoon the egg noodle mixture into a lightly greased 13x9 inch baking dish. Top with the beef mixture, and sprinkle with cheese.

Bake, covered, for 35 minutes at 350 degrees F. Uncover and bake for an additional 5 minutes. Let it sit for 10-15 minutes before serving.

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Pork Chops and Rice Casserole

Pork Chops and Rice Casserole

Ingredients:

6-8 pork chops, trimmed
1 tablespoon cooking oil
1 (19-ounce) cans cream of mushroom soup
3 cups chicken broth
2 cups uncooked instant brown rice

 

Instructions:

Preheat oven to 350 degrees.

Brown pork chops in a large skillet in cooking oil that has been heated at medium heat.

In a medium bowl mix cream of mushroom soup and chicken broth together—reserving 3/4 cup to pour on top of chops.

Add rice to remaining soup mixture, mixing well. Pour into a 9x 13-inch baking dish that has been sprayed with non-stick cooking spray.

Lay chops on top. Pour reserved soup mix on top of chops.

Cover with foil and bake at 350 degrees for 1 hour.

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Gluten Free Fast and Easy Corn Casserole

Gluten Free Fast and Easy Corn Casserole 

Ingredients:

1 cup frozen corn kernels

1 small package of fresh frozen cream corn (about 2 cups)

1 7-ounce pkg Martha White gf sweet yellow corn bread mix

3/4 cup butter, melted

1 cup sour cream

Directions:

Preheat oven to 350 degrees. Mix all ingredients well and pour in a greased 9x9 pan. Bake for 1 hour. Casserole should be brown and firm. 

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Oh my words can't describe how much we loved this dish. I wanted to cook it again the next night, but I didn't. So easy to throw together and so yummy when it is done!

Pork Chop and Potato Casserole

Ingredients

1 tbs olive oil
6 boneless pork chops
1 box  Pacific GF Soup (or the soup of your choice)
1 cup milk
4 potatoes, thinly sliced
1/2 cup onion, thinly sliced
1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees.
2. Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
3. In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
4. Bake 40 minutes in the preheated oven. Top with the cheese, and bake until good and brown on top.    
   

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Gluten Free Southern Chicken and Dressing

Here's one of my all time favorites!

I can make it anytime but choose to save it for the holidays, that keeps it special.

Honey had rotary cuff surgery before Easter so we spent the holiday at home and celebrating with family later. We decided that we wanted my Chicken and Dressing and man did we eat good....

Gluten Free Southern Chicken and Dressing

Servings: 15
Cooking Time: 45 minutes Cuisine: Gluten-Free
Preparation Time: 1 hour

Ingredients :
2 or 3 chicken breast, cooked and deboned
1 ½ sticks butter
2 makings of your favorite cornbread (I use "My Favorite Cornbread" Recipe that I featured in an earlier blog "101 Questions and Hot Buttered Cornbread")
chicken broth
1 bunch green onions
2 or 3 eggs
1 box Pacific Organic Cream of Chicken Soup

Instructions :
Cover chicken breast in water and boil until done. Remove chicken from Broth (save broth) and set aside to cool. 

While cooling, sauté onions In 1/2, stick butter and set aside to cool. 

Remove chicken from bone. 

In a bowl beat the eggs and milk together. Add 1 stick of melted butter and Soup to chicken broth. 

Mix cornbread baked and cooled, meat and vegetables together. Add broth and egg mixture. Make sure it is juicy if not add more liquid of your choice. 

Add salt and pepper to taste.

Bake at 350 degrees until golden brown on top.

ENJOY!!!! 

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Gluten Free Chicken Broccoli and Rice Casserole

Last night was ladies night at our church. Once a month we get together, we eat and there's whole lot of talking going on. Last night was different, I have been the chairperson of our group WINGS (Women In God's Service) for a year now and my commitment is fulfilled so we ate, elected new officers and there was still a whole lot of talking going on.

If you are reading this and live in the Greenwood area please come join us we would love to have you. If you need more information you check out the women's ministry here!

So this is the recipe I chose for this event and I took it from Mary with Deep South Dish and
Trisha Yearwood! Of course I tweaked it to be gluten free!

Gluten Free Chicken Broccoli and Rice Casserole

Ingredients:
2 cups of cooked rice
3 cups of chopped broccoli, cooked
1 cup sour cream
1/2 cup mayonnaise
1 (18 ounce) can of cream of mushroom soup
1-1/2 cups of grated Cheddar cheese, divided
1/4 teaspoon garlic salt
1 tsp of ground pepper
1/4 teaspoon of your favorite Cajun seasoning, optional
1/4 cup of your favorite gf bread crumbs
4 cups of shredded cooked chicken

Directions:
Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick spray.

Mix together the cooked rice, broccoli and chicken; set aside.

In a separate bowl, whisk together the sour cream, mayonnaise, and cream of mushroom soup. Add the garlic salt, pepper, Cajun seasoning; mix. Add one cup of the cheese. Mix with the broccoli mixture and spread in the 9 x 13 pan.

Bake uncovered, at 350 degrees, in the upper section of the oven for 30 minutes. Remove and add the crumb topping and the remaining 1/2 cup of cheese on top. Return to the oven and bake another 20 minutes or until the crumbs brown and cheese melts. Check the center to make sure it is cooked through. Let sit for a few minutes to settle before serving.

Freezes well, enjoy!

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Chicken Broccoli Casserole

This recipe brings back so many memories, the first time I had it I was in Guatemala on a mission trip. After living their for several years it became a favorite of mine. When we returned to the states I had to call Marion (who was over the kitchen in Guatemala) and ask could she give me the recipe, I love it that much. Everyone in my family loves it too!

It is great all around, the creaminess of the soup paired with chicken, broccoli and the different spices can't be beat.  And the great part about it is, it is easily made gluten free!

Chicken Broccoli Casserole
Source: Marion Brummet

Ingredients:
1 cup mayonnaise
2 eggs
1 onion; chopped into small pieces
1 can cream of mushroom soup
1 ½ cups water
1 tsp. garlic salt
4 cups broccoli; partially cooked
1 chicken; cooked and chopped
2 cups grated cheddar cheese
1 cup breadcrumbs
*Make sure your ingredients are gluten free if following a gluten free diet!

Instructions:
Mix the first six ingredients together and set aside. Mix the chicken, broccoli, breadcrumbs and cheese together then add the mayonnaise mixture to it. Put in a 3x9x12 dish and bake in the oven for 1-hour at 350 degrees.
ENJOY

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Deep South Dishes Beef Enchilada Casserole

My favorite bloggers Beef Enchilada Casserole such cheesy goodness you surely won't be able to resist!

I saved this recipe a long time ago but never got around to trying it. I had bought the ingredients several times and used them in something else. Last week when I needed a quick meal I thought about it and pulled it out and I'm so glad I did.

Mary at Deep South Dish is my inspiration she has great recipes and she is Southern which makes it even better. I usually have to adapt her recipes to my gluten free lifestyle but this one is just naturally gluten free.

I did omit the onions though because hubby has an allergy to them.

Beef Enchilada Casserole

©From the Kitchen of Deep South Dish

Prep time: 15 min |Cook time: 15 min |

Yield: About 6 to 8 servings

Ingredients

• 2 pounds of ground beef
• 2 (8 ounce) cans of tomato sauce
• 1 (11 ounce) can of Mexicorn/Fiesta Corn, drained
• 1 (10 ounce) can of enchilada sauce
• 1-1/2 teaspoons of chili powder
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of freshly cracked black pepper
• About 16 corn tortillas
• 2 cups of shredded cheddar cheese

Instructions

Preheat oven to 375 degrees F. Cook ground beef until browned, breaking up the meat as you go . Drain off excess fat, if needed, and return to skillet.

Add the tomato sauce, corn, enchilada sauce, chili powder, oregano, salt and pepper and bring to a boil. Reduce heat to medium and cook for about 5 minutes, stirring occasionally.

Meanwhile, prepare a 9 x 13 inch baking dish with non-stick spray. Place enough tortillas to cover the bottom of the pan and overlap, with some extending up the sides of the dish. Place 1/2 of the meat mixture on top of the tortillas and layer with 1/2 of the cheese. Add another layer of tortillas, then meat and sprinkle with the other half of the cheese. Loosely tent with aluminum foil and bake at 375 degrees F for 10 minutes covered. Remove the foil and bake an additional 5 minutes. Remove and let sit for a few minutes before cutting.

Source: http://deepsouthdish.com

Then I added a green salad and dessert and I had a terrific supper!

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Gluten Free Potato Casserole

This is one of my all time favorite side dishes and I have been craving it. Since it will serve around nine people I decided to serve it last week when we had company. It was wonderful as always.

Gluten Free Potato Casserole

Ingredients:
1 large frozen hash browns (2 lbs)
½ cup butter; melted
½ tsp salt
½ tsp pepper
1 pint sour cream
20 ounces Cream of Chicken Soup*
10 oz. cheddar cheese; shredded
2 cups corn flakes; crushed

Instructions:
Mix all ingredients except for corn flakes and melted butter. Place in 9x13-in. casserole dish. Put crushed corn flakes on top and then pour melted butter over this. Bake in 350 degree oven for 1-1/2 hours until bubbly and corn flakes are brown.

Makes sure all your ingredients are gluten free in order for it to be a gluten free recipe.

*If you use a package mix add around about 1/2 cup of heavy cream to give it some moisture

I hope you enjoy.

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Gluten Free Mexican Casserole

Since getting back from my trip I have cooked very little. Honey has been so generous in taking me out or eating something quick so that I could rest and catch up on my housework. Then our younger children and their two babies came for a visit for a few days and we just relaxed and enjoyed our time with them. The rain we have been having has allowed for even Honey to catch up on his rest.

Friday night I decided to make a meal in one and what better thing than a Mexican Casserole. It turned out wonderful and this is what I did!

Mexican Casserole

Ingredients:

•     2 lbs ground beef
•     1 (10 oz) can diced tomatoes
•     1 (8 oz) jar taco sauce
•     1/4 cup salsa (pick the amount of heat you want
•     1 TBLS GF taco seasoning
•     Salt to taste
•     1 (16 oz) can refried beans
•     8-10 corn tortillas
•     9 ounces shredded Sharp Cheddar Cheese

Directions:
    1.    Preheat oven to 350 degrees F.
    2.    In a large skillet over medium heat, saute the ground beef until good and brown. Drain any excess fat. Mix in the diced tomato, taco sauce, salsa, and taco seasoning and salt to taste. Stir mixture thoroughly, reduce heat to low, and let simmer for 15-20 minutes.
    3.    Spread 1/3 of the meat mixture on the bottom of a 9x13-inch baking pan. Spread some refried beans onto each corn tortilla. Place on top of meat mixture, bean side down. Cut the tortillas to fit the pan and cover the meat mixture, if necessary.
    4.    Sprinkle with some cheese, top with 1/3 meat mixture. Repeat layer of bean smothered corn tortillas.
    5.    Top with remaining meat mixture and cheese.
    6.    Cover with foil & bake in preheated oven for about 30 minutes. Remove foil & broil until cheese is bubbling & brown. Top with your favorite toppings, like lettuce, sour cream, salsa, tomatoes, onion greens, black olives, etc.


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