Category Archives: Casseroles

Casseroles

Tuna Noodle Casserole – Gluten Free

Ingredients

3 cans of albacore tuna, drained and flaked
1 can of organic diced tomatoes, drained
1/2 cup chopped green onion, or you can use a leek, or chopped onion
4 cups Gluten Free Quinoa elbow noodles, Note: There is no need to precook the noodles. I found they got to mushy when I did.
1 1/2 teaspoons dried basil
1 1/2 cups coconut milk, (can use any type of milk)
4 tablespoons butter
3 cups grated cheese, can use combo of cheddar, parmesan, Romano, whatever you like.

Directions

Preheat oven to 350 degrees

In a 9 x 13 inch baking pan add flaked tuna, organic diced tomatoes, green onion,  and basil mix well. Add the noodles and combine, then spread it out in the pan. In a separate saucepan, melt the butter. Mix in the coconut milk heat it and melt in 1/2 of the cheese mix. Pour over the noodle mixture. Mix and if it seems a little to dry, add in 1/4 cup water. Top with remaining cheese and bake for 30 minutes.

Casseroles

Cheese, Potato and Smoked Sausage Casserole

Ingredients

  • 3 cups Idaho potatoes, boiled and cut into cubes
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups sharp cheddar cheese, shredded
  • 1 pound smoked sausage
  • 1/8 teaspoon paprika

Directions

Cut sausage into 1/2 inch pieces and cook in skillet 15 minutes or until slightly brown. Place potatoes in a 2 quart casserole dish. Add the meat and toss to mix. Mix all ingredients except 1/2 of the sharp cheddar and paprika over medium heat until warm and smooth. Pour over potatoes and meat then sprinkle the remaining cheddar and paprika on top. Bake 350 degrees 35-40 minutes.

Casseroles

Chicken Pot Pie

Ingredients

  • 2 pie crusts
  • 1 pound boneless, skinless chicken thighs, cubed
  • 1 cup thin sliced carrots
  • 1 cup frozen peas
  • 1 cup celery, chopped
  • 1/3 cup butter
  • 1/3 cup onion, chopped
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk

Directions

Preheat oven to 425 degrees.
In a saucepan combine chicken, carrots, peas, and celery. Add water to cover and boil 15 minutes. Remove from heat and drain water.
In another saucepan with medium heat, melt the butter and add onions and cook until they are soft. Stir in salt, pepper and celery seed. Add the flour and stir to coat the onions. Slowly add chicken broth and milk, cook until thickened. Stir in the chicken mixture and set aside.
Roll out 1 pie crust the size of your 2 1/2 quart casserole dish and place it inside. Top with the chicken mixture. Roll out the second pie crust and place on top. Seal the crusts and make a small slice in the top to let the steam escape. Bake 30-35 minutes.

 

Casseroles

3 Cheese Chicken Penne

Ingredients

  • 4 chicken thighs, pre-cooked
  • 16 oz. box of penne
  • 15 oz. jar Alfredo sauce or my homemade Creamy Alfredo Sauce
  • 8 oz. of grated Italian cheeses, mozzarella, parmesan, provolone
  • 14.5 oz can of diced tomatoes, drained
  • 1 tbs. basil
  • 3-4 cloves garlic, minced
  • 6 tbs. Extra Virgin Olive Oil

Directions

If you have uncooked chicken, you may grill, broil or boil it.
When cooked, debone and remove skin.
Chop chicken into 1 inch pieces and set aside.
Chop tomatoes, add EVOO, garlic and basil to make bruschetta, set aside.
Cook penne per directions on the box.
Layer 1/2 the pasta, 1/2 Alfredo sauce, 1/2 bruschetta and 1/2 chicken in a 2 1/2 qt. casserole dish, then repeat for 2nd layer. Mix well and top with the Italian cheeses.
Bake 350 degrees for 30 minutes or until golden brown.