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Gluten Free Casserole Ideas

My bf's mom is recovering from surgery and has Celiac. I want to make her some casseroles that can be frozen so she doesn't have to worry about cooking for a little bit. If you follow a gluten free diet, what are some of your favorite casserole recipes, and how would I go about freezing them? I do have access to a pretty good variety of gluten free specialty foods, including the gf cream of mushroom soup.

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  1. Hmm, I'm starting to think that maybe I should have left the words "gluten free" out of the headline, so I'll add some clarification. Basically I need casseroles that don't use pasta. Rice, quinoa, and potato based casseroles would be fine. I have a few ideas, but can always use more.

    1. I made a grilled vegetable "lasagna" this summer. I grilled eggplant, zucchini and red onion slices, then layered them with homemade marinara and ricotta, with lots of fresh herbs. It was delicious!

      1 Reply
      1. re: katecm

        That sounds like a delicious use for farmer's market veggies. How thin do you slice the veggies?

      2. Polenta lasagna - replace lasagna noodles with a couple of layers of cooked polenta with parm; layer with a ragu with or without ground meat, veggies, etc. layer with cheeses and bake.

        Mexican Tortilla strata - use corn tortillas (make sure they're gluten free), black beans, cooked shredded chicken, diced green chiles, sour cream, jack and cheddar cheeses; pass with salsa

        Shepherd's Pie - i don't use a thickener in my recipe, but cornstarch or garbanzo flour works

        Eggplant Parmesan - instead of flour, use cornmeal mixed with TVP to crust the eggplant; layer with tomatos, cheese, herbs, etc.

        Carrot-Cheese with Rice http://www.best-casserole-recipes.com...

        Paella done casserole style

        Quinoa - Lentil Casserole http://shellyfish.wordpress.com/2008/... (replace wheat germ with gluten free oat bran)

        1. There is brown rice pasta for those avoiding gluten. I make a gluten-free lasagne from time to time when I want to make a whole bunch of food to store in the freezer. I use Tinkyada brand lasagne noodles.

          http://www.amazon.com/Tinkyada-Brown-...

          2 Replies
          1. re: Miss Needle

            This is good news. I was afraid the rice pasta wouldn't freeze well, as I've been told that it tends to get mushy when it sits. Do you cook the lasagna noodles beforehand?

            1. re: justlauralibrarian

              Yes, I cook the noodles beforehand. The thing I've found out is that the directions on the TInkyada box are just plain wrong. The cooking time is way too long -- I just cook it until the pasta is not completely cooked (because the pasta will absorb the extra liquid from the sauce as it bakes, making it more flavorful). And with brown rice pasta, after boiling it in water you need to rinse it off (different from wheat pasta) so that it doesn't stick together. If you follow these precautions, brown rice pasta freezes beautifully.

          2. You should be able to make a nice cauliflower or broccoli (or a mix of both) casserole - cook the veggies of your choice, mash with some spices, maybe some fried onions, garlic, mushrooms - whatever your pleasure is - add some egg, some mayonnaise (works as a binder) and bake. Try it with zucchini as well. With zuc i like it in slices, with broc I like it with some bigger chunks, but I like to mash the cauliflower up pretty well - almost like mashed potatoes. Butternut squash or spaghetti squash with raisins is another yummy option

            1. I have Celuac and my favorite things to freeze are things like curries, chili, meatballs, taco meat (like pulled pork), etc. You can freeze cooked rice, millet, or quinoa separately - just undercook it a bit. Or it is easy enough to throw on a pot of rice or pasta (I recommend Dr. Schar's) if you are heating up something else. I also like mac and cheese but with roasted cauliflower. Soups are absolutely perfect for freezing too, along with GF rolls if she eats GF bread. Cornbread also freezes and is nice GF.

              Second the layered veggie casserole. I do find that polenta changes textures too much when it is frozen.

              Also frozen GF muffins for breakfast or snacks are really nice.

              1. GF cream of mushroom soup? Would you mind sharing the brand/where you found it?

                2 Replies
                1. re: whitneybee

                  The brand that I most frequently see is gluten free pantry. http://www.myglutenfreecafe.com/produ...

                  My supermarket (I'm in Akron, Ohio) has it in the small natural foods section, and I've seen it at other natural food stores.

                  1. re: justlauralibrarian

                    Just noticed your reply now. Thank you!

                2. Very kind of you. I love this "Winter Carnival" quinoa hot dish. You wouldn't have to use the fat-free cheese, of course, for your application.

                  http://chowhound.chow.com/topics/4733...

                  I've never frozen it, alas, so I can't give you any tips there.

                  There was an excellent potato dish from Penelope Casas when her books were COTM. Let me find that one, if I can. EDIT: oh, now I remember that that dish called for bread crumbs, darn. I wonder if you could sprinkle some cornmeal and achieve a similar texture? http://chowhound.chow.com/topics/5245...

                  ~TDQ

                  2 Replies
                  1. re: The Dairy Queen

                    If a casserole wins a hotdish competition in Minnesota, it must be good. Can't wait to try it. For the second one I can use gluten free bread or croutons to get the crunchy crust, so that's not a problem.

                    1. re: justlauralibrarian

                      Oh, cool! (about the gluten free bread bread).

                      ~TDQ

                  2. Mexican Polenta Casserole:
                    9x13 pan (or 7x11)

                    1 medium chopped onion
                    1 lb. 93% lean ground beef or turkey
                    2 tsp. cumin and 1 tsp. chili powder (or use taco seasoning in place of cumin/chili pwd - I make my own taco seasoning blend)
                    15oz can tomato sauce
                    ½ small can diced mild green chilies (optional)
                    prepared polenta (1 tube or about 2 cups cooked)
                    15oz can refried (I use Fat Free) beans - this is the only ingredient I'm not sure your mother could have
                    shredded cheese

                    1. Brown onion and meat.
                    2. Add spices (or use packet of taco seasoning), chilies and tomato sauce.
                    3. Simmer about 10 minutes then set aside.
                    4. Slice tube polenta lengthwise, or spread homemade polenta out in bottom of pan. Lightly spray with cooking spray and broil til firm and slightly browned.
                    5. Spread beans on top of polenta.
                    6. Then spread on meat mixture.
                    7. Top with cheese.
                    8. Bake about 30-45 minutes at 400º.

                    Makes 6-8 main course servings.