Beefy Scalloped Potatoes Gluten Free Recipes

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BEEFY SCALLOPED POTATOES - GLUTEN FREE



Beefy Scalloped Potatoes - Gluten Free image

Make and share this Beefy Scalloped Potatoes - Gluten Free recipe from Food.com.

Provided by DoveChocolatierinKY

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 small onion, chopped
1 (16 ounce) bag frozen green beans or 1 (16 ounce) bag mixed vegetables
1 (4 ounce) can mushrooms, drained (size is approx)
8 -10 potatoes, peeled and sliced
1 (14 ounce) can cream of mushroom soup, Progresso brand (size is approx)
1 -2 cup shredded cheese

Steps:

  • Boil sliced potatoes until tender. Drain.
  • Brown ground beef and drain. Spread in 9 X 13 glass dish.
  • Sprinkle with chopped onion. Sprinkle half of shredded cheese over.
  • meat. Spread frozen green beans or mixed vegetables over meat and.
  • onion. Sprinkle mushrooms over vegetables.
  • Spread cooked sliced potatoes over vegetables. Spread the rest of the.
  • shredded cheese and then pour mushroom soup over the entire casserole.
  • (You could also make your own cheesy white sauce with butter, milk, and.
  • corn starch or GF flour and cheese such as Velveeta.).
  • Bake in 375-400 oven uncovered for about 30 minutes.

Nutrition Facts : Calories 794.7, Fat 30.4, SaturatedFat 12.5, Cholesterol 95.2, Sodium 1073.1, Carbohydrate 93.3, Fiber 13.4, Sugar 7.5, Protein 39.6

GLUTEN-FREE SCALLOPED POTATOES



Gluten-Free Scalloped Potatoes image

This very easy scalloped potatoes recipe tastes great and is gluten free. The first few times I made this I used extra sharp Cheddar and Parmesan cheeses and we thought it was great. More recently I substituted Jarlsberg for the Cheddar and omitted the Parmesan. My husband and I liked this version even better! Experiment and let me know what's good!

Provided by Marcia

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 50m

Yield 8

Number Of Ingredients 8

3 tablespoons unsalted butter
2 ½ tablespoons cornstarch
⅛ teaspoon cayenne pepper
1 ½ cups milk
4 ounces shredded sharp Cheddar cheese
5 medium Idaho potatoes, peeled and thinly sliced
½ cup grated reduced-sodium Parmesan cheese
1 pinch paprika, or to taste

Steps:

  • Lightly grease a large microwave- and oven-safe casserole dish.
  • Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir, and microwave until thick, another 2 minutes. Stir in Cheddar cheese.
  • Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.
  • Microwave, covered, on high for 10 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 261.1 calories, Carbohydrate 29 g, Cholesterol 34.7 mg, Fat 11.7 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 7.8 g, Sodium 117.7 mg, Sugar 3.1 g

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