As I look down the barrel of the most difficult semester in my college career I can’t help but think: simplify. Everything else in life needs to be made easy. Of course “gluten free” and “easy” don’t often come hand-in-hand. Especially if you’re new to this kind of eating.
Are you new to gluten free? If you’ve decided to go gluten free, or been thrust into it by a celiac diagnosis, you may find yourself in the kitchen a whole lot more than previous. Dinner is often the easiest meal to make GF even if you’re relatively new to cooking from scratch: a protein, a veggie, and rice is a simple complete meal.
Now we move a step up from that to The Casserole. You can make your own roux and sauces to replicate those “cream of” soups that are often main ingredients in casseroles. However we don’t need that sort of complication right now. No you can make sort of an in-between: kind of a skillet dish, kind of a casserole, totally delish and most importantly uncomplicated.
The gluten free cheesy awesomeness you see in the pictures? All made from leftovers except the pasta.
Basic Needed Ingredients:
- Cooked gluten free pasta or rice (for pasta I absolutely love Barilla’s GF options)
- Pizza or spaghetti sauce (Classico Traditional Pizza sauce is my fave)
- Shredded Cheese
- Sausage, chicken, cooked beans…pretty much any kind of protein
- Onion, garlic, herbs
- Cooked fresh/frozen/canned veggies
- If needed, cook protein & onion/garlic, drain if necessary.
- Stir in pizza/spaghetti sauce ~ 1.5-2 cups of sauce per 6 cups of cooked pasta/rice (you’ll get approx 6 cups of cooked pasta from 12 oz dried).
- Stir in ~1.5 cups shredded cheese, the cooked veggies, and herbs. If skillet is not oven-safe transfer to a lightly greased casserole dish.
- Top with more cheese. Bake at 400 degrees until bubbling ~ 10 minutes.
And that’s pretty much it. You might consider throwing in 1 teaspoon salt with the cheese & veggies. Really you can do just about anything to this recipe & come away with greatness.
Interested in my exact recipe for the dish pictured? With some irony I present to you my recipe for a gluten free casserole without a recipe:
- 12 oz. dried gluten free elbow macaroni, cooked
- 8 oz. ground italian style sausauge
- 2¼ cups pizza sauce
- 4 oz. fresh mozzarella cheese, cubed
- 1 cup shredded mozzarella cheese
- ½ cup packed basil, chopped
- 1 cup shredded cheddar
- Preheat oven to 400 degrees.
- Cook ground sausage over medium heat in lightly oiled large cast iron skillet. Remove from heat, drain.
- Stir in cooked macaroni, pizza sauce, mozzarella cheeses, and basil. Top with shredded cheddar.
- Bake, uncovered, in oven 10-15 minutes until cheese is melted and pasta is bubbling.