Gluten Free Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking dish with cooking spray or butter.
• Place the bread, in overlapping layers, in the prepared dish in 2 even rows.
• In a large bowl, whisk together the dairy-free milk, sugar, vanilla and eggs. Pour evenly over the bread, pressing on the slices to help soak up the liquid.
• Place the baking dish in a larger pan and pour in enough warm water to reach halfway up the sides of the dish. Bake until golden brown and the custard is set, about 50 minutes. Sift over confectioners' sugar, if using. Cut into 9 pieces and serve with berries.

Steps:

• Combine cooked noodles with the ham, soup, 1/2 of the cheese, water and onion. Arrange in a greased 9×13 pan and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes. Uncover for the last 10 minutes. Simple as that!

Steps:

• Put a large pot of salted water on to boil for pasta.
• Preheat oven to 400ºF.
• Oil a shallow casserole dish.
• Melt butter in a large skillet over medium-high heat. Add onions and sauté 2 minutes. Add mushrooms, salt and pepper. Sauté until mushrooms are lightly caramelized and soft, stirring occasionally.
• While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside.
• Stir cream cheese into skillet and cook until melted into mushrooms. Add milk and reserved tuna water. Stirring, bring just to a boil and remove from heat.
• Mix in peas and tuna, separating tuna into bite size flakes.
• Stirring frequently, boil pasta for 5 minutes or until al dente. Don't over cook.
• Drain pasta, and briefly rinse.
• Toss with sauce and season to taste.
• Pour into casserole and bake 10 minutes.
• Top with potato chips &/or cheddar cheese and bake 10 minutes more, or until bubbly around edges.
• Enjoy!

Steps:

• Beat the flour and eggs until smooth and then add the remaining ingredients.
• Pour into a casserole dish, and bake uncovered at 350 for 70 minutes.
• Let sit about 5 minutes before serving.

Steps:

• Wash the broccoli and chop into desired size. Steam in a microwave steamer for two minutes on high.
• Cook cream of mushroom soup on low until it begins to thicken. Stir frequently. When soup has thickened, remove from heat.
• Fill 7x11" baking dish with cooked, chopped chicken and steamed broccoli.
• Stir sour cream and sherry into thickened soup. Spoon mushroom pieces over the chicken and broccoli and pour remaining soup evenly over casserole.
• Cover casserole with shredded swiss cheese.
• Top with gluten free bread crumbs and dot with butter if desired.
• Place in 350 F oven and heat for 30 minutes or until bubbly.

Steps:

• Mix together the first five ingredients. Fold in the rest of the ingredients and pour into a greased 9x13 baking pan. Top with the swiss cheese.
• Bake at 350 F for 35-40 minutes.

Steps:

• Bring a large pot of water to boil and pre-heat the oven to 400 degrees F.
• Meanwhile, add half of the olive oil to a pan and saute onions over high heat until slightly translucent (about 4 minutes). Adjust the head to medium and add peas and spinach until the spinach is wilted, then add the cream.
• Season with salt and pepper and bring to simmer. Gently fold in 2 cups of cheese.
• Meanwhile, cook pasta according to package directions. Drain pasta and toss with sauce and tuna.
• Place pasta in a 13 x 9 baking dish and top with gluten free bread crumbs, remaining olive oil, salt and pepper.
• Bake at 400 degrees F until bread crumbs turn crispy and golden, about 10 minutes.