Gluten Free Casserole Recipes

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GLUTEN FREE TUNA CASSEROLE



Gluten Free Tuna Casserole image

A classic tuna casserole, now gluten free! This comforting dish combines gluten free rotini with onion, peas, cream, spinach and tuna, then is topped with gluten free bread crumbs and baked to a crispy, golden perfection.

Provided by Barilla

Categories     Trusted Brands: Recipes and Tips     Barilla Gluten Free

Yield 6

Number Of Ingredients 10

1 (12 ounce) box Barilla® Gluten Free Rotini
4 tablespoons olive oil, divided
1 cup diced yellow onion
1 cup frozen peas, thawed
1 (10 ounce) package baby spinach
2 (6 ounce) tuna packed in oil, drained
2 cups heavy cream
3 cups shredded Cheddar cheese
½ cup Italian style gluten free bread crumbs
Salt and black pepper to taste

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.

Nutrition Facts : Calories 1127.7 calories, Carbohydrate 95.1 g, Cholesterol 178.4 mg, Fat 64.9 g, Fiber 3.9 g, Protein 42 g, SaturatedFat 32.4 g, Sodium 680.5 mg, Sugar 3.2 g

GLUTEN-FREE BREAKFAST CASSEROLE



Gluten-Free Breakfast Casserole image

This gluten-free breakfast casserole was perfected by Leslie Fennell for Rebecca Steele and everyone else who visits "Isle Be Back"!

Provided by LeslieFSU

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h25m

Yield 12

Number Of Ingredients 13

cooking spray (such as Pam®)
1 pound mild breakfast sausage
1 medium sweet onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 (20 ounce) package Southwest-style hash browns (such as Simply Potatoes®), thawed
2 cups grated Cheddar cheese, divided
3 plum tomatoes, chopped
1 (4 ounce) can chopped green chiles
8 large eggs
½ cup milk
salt and ground black pepper to taste
1 dash hot sauce (such as Tabasco®), or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Cook and stir sausage, onion, bell pepper, and jalapeno pepper in a skillet over medium-high heat until sausage is browned and crumbled and vegetables are translucent, 5 to 7 minutes. Drain well.
  • Combine drained sausage mixture, hash browns, 1 1/2 cups Cheddar cheese, tomatoes, and green chiles in a bowl; stir gently to combine. Pour into the prepared dish.
  • Beat eggs with milk in a bowl and add salt, pepper, and hot sauce. Pour egg mixture over potato mixture.
  • Bake in the preheated oven for 50 minutes. Top with remaining Cheddar cheese. Continue to bake, 5 to 10 minutes more. Remove from the oven and let stand for 5 minutes. Cut into squares and serve.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 7.8 g, Cholesterol 170.6 mg, Fat 19.4 g, Fiber 1 g, Protein 16.4 g, SaturatedFat 8.8 g, Sodium 754 mg, Sugar 2.5 g

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