Spaghetti Pie

Spaghetti Pie

1 (8oz) box gluten free spaghetti

1 Tbsp margarine

1 egg, beaten

1/4 cup Parmesan cheese

1 lb ground turkey or beef

1/2 cup onion, chopped

1/2 cup bell pepper, chopped

2 cloves garlic, minced

2 (8oz) cans tomato sauce

2 tsp Italian seasoning

1 (15 oz) container Ricotta cheese

1/2 cup mozzarella cheese

Cook the spaghetti as directed, and drain. Return to saucepan and add margarine, stirring until it melts. Add the egg and Parmesan cheese, stirring well.

In a large skillet, brown ground turkey with the onion, pepper, and garlic, cooking until the meat is browned. Drain the fat and add the tomato sauce and Italian seasoning. Heat on low.

Spray a 2 qt casserole with nonstick cooking spray. Press the spaghetti mixture on bottom and up the sides to form a crust. Spread the ricotta over the spaghetti. Add the meat mixture over the ricotta. Sprinkle with mozzarella.

Bake at 350 for 20 minutes or until cheese is melted and bubbly.

I've been wanting to make this forever, and was very happy with how it turned out (although the picture doesn't do it justice, we ate late that night). The sauce wasn't too runny but still had a ton of flavor, and the ricotta made me feel like I was eating lasagna, which I love. I guess you could use cottage cheese, but why? The tricky part is forming the spaghetti mixture into a crust. Don't feel like you can't break noodles, they aren't supposed to be long. And it doesn't have to look pretty, it just needs to do the job of holding the filling. Mmmmmm, this one's good. I give credit to my Better Homes and Gardens New Cookbook, from which I adapted this recipe.

Pantry Beef Casserole

I saw this recipe and haven't been able to stop thinking about it ever since. I finally made it tonight and it's super yum. So thanks, Gluten-Free Mommy! Below is her delicious recipe and check out her blog, her photo of this meal is much more appealing.

PANTRY BEEF CASSEROLE

1 lb. gr. beef, gr. turkey, or soy crumbles
1 onion
1/2 green pepper
8 oz. sliced mushrooms
28 oz. can Muir Glen crushed tomatoes w/ basil
12 oz bag of Tinkyada rice penne
1/2 teaspoon of oregano
salt to taste
red pepper to taste
pinch of sugar
3 oz. mozzarella
5-6 oz. mild cheddar

Directions:
Bring a pot of water to boil to cook the penne. Brown the gr. beef. Drain the excess fat. Add the vegetables and cook for about 8 minutes or until tender. Add the crushed tomatoes, salt, pepper, sugar, red pepper, and oregano. Simmer for 15 minutes. While the sauce is simmering, cook the penne and preheat the oven to 350 degrees. Once the sauce and penne noodles are done, layer them in a 3 qt. casserole dish. Start with 1/2 the sauce, then all of the noodles, then a layer of cheddar cheese, then the rest of the sauce, and top with cheddar cheese and mozzarella. Bake for 30 minutes.

Ro*tel King Ranch Chicken

Rotel King Ranch Chicken

(otherwise known as Gluten Free Chicken Enchiladas)

1/4 cup margarine

1 small onion, diced

1 small bell pepper, diced

2 cups water

1/4 cup rice flour

1/4 cup dry milk powder

1 chicken bouillon cube

2 cans Rotel diced tomatoes and chiles

2 cups shredded cooked chicken

2 cups shredded cheddar jack cheese
12 corn tortillas

In a large skillet, melt the butter. Add the onion and bell pepper and saute for a few minutes until tender. Add the water, rice flour, dry milk, and bouillon cube. Stir well and cook until slightly thickened. Add the Rotel and chicken and stir. Remove from heat.
In a 9x13 pan, spoon a little sauce on the bottom. Layer 4 corn tortillas, 1/3 sauce, and cheese. Repeat 2 more times.
Bake at 325 for 40 minutes or until bubbly.

I love this version of chicken enchiladas. The tomatoes and chiles give it a different flavor, plus add a little zip. Seriously, everyone loves this recipe.
In the regular recipe found here, they use cream of chicken soup, but that is why we use the rice flour, dry milk and bouillon. It's a homemade version of the canned stuff. They also only use 1 can of Rotel, but I like 2. I don't know why, I just do.
Do you love my styrofoam plate? We're all about the high class here at kill.the.gluten.

Shepherd's Pie

Shepherd's Pie

Mashed potatoes(I mash 5 large potatoes with butter and sour cream, but you can use instant)

1 1/2 lbs ground beef or ground turkey

1/2 tsp garlic salt

1 Tbsp olive oil

1 small onion, chopped

1 tsp Italian seasoning

2-4 Tbsp Worcestershire sauce

1 (8 oz) can tomato sauce

1 (14 oz) can Italian style diced tomatoes

1 (14 oz) can French cut green beans, drained

1 (14 oz) can corn, drained

Cheddar cheese

Make mashed potatoes and set aside.

In a large skillet, heat olive oil over medium heat. Add onion and saute for 3 minutes or until tender. Add ground beef and garlic salt. Cook until no longer pink. Drain fat. Add Italian seasoning, Worcestershire sauce, tomato sauce, tomatoes, green beans, and corn. Bring to a boil, reduce heat and let it simmer for 8 minutes. Remove from heat.

In an ungreased bundt cake pan, spoon in meat and vegetable mixture. Dollop mashed potatoes over top, covering meat. Sprinkle on cheese.

Bake in a 350 oven for 20 minutes or until cheese is melted and sauce is bubbling.

I like to use LOTS of mashed potatoes, because that's my favorite part. I didn't have any corn for the picture, but I would usually add it. You can also add other veggies, like grated carrots or celery or squash. I also like to use lots of Worcestershire sauce, because it gives it zip, but you don't have to. My mom used to make this when I was a kid, so it's comfort food for me. It doesn't even know it's gluten free.

Ham Casserole

Ham Steak, cooked and cubed
2 Eggs, beaten
¾ Cup milk
Mashed potatoes (5 potatoes worth)
¼ cup Parmesan cheese
1 cup Cheddar Cheese

Combine all listed ingredients and put into a greased 9x13 pan. Bake at 350 degrees for 1 hour. Sprinkle extra cheddar cheese during last 5 minutes.

This is a fluffy, filling meal with easy ingredients we usually have on hand. Works well with a salad on the side or a fresh vegetable.

Enchilada Pie

I found the core of this recipe in a magazine, but tweaked it to fit my family. My husband loves it enough to eat it weekly, although I try not to make it that often. It makes a lot of food, but the leftovers are just as good. Check the labels on your enchilada sauce and tortillas, some contain gluten. If you can't find a canned gf encilada sauce, I use Las Palmas, buy a McCormick brand package. You just need to add water and tomato sauce to it.

Enchilada Pie

1 Tbsp olive oil
1 red or green pepper, chopped
1 package ground turkey, about 1 1/4 lbs
2 tsp ground cumin
1 can (10 oz) Rotel diced tomatoes
1 can (20 oz) red enchilada sauce, divided in half
1 can (4 oz) green chiles
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained and rinsed
12 corn tortillas
1 bag shredded cheddar jack cheese
Toppings: sour cream, guacamole, and salsa (optional)

Heat oil in a large skillet over medium heat. Add pepper and saute 3-4 minutes. Add turkey; cook, breaking up into chunks, until no longer pink, about 5 minutes. Stir in cumin, tomatoes, half enchilada sauce, and chiles. Bring to a simmer and cook 10 minutes to develop flavors. Remove from heat and add corn and beans.

Heat oven to 350.

Assemble enchiladas: Line bottom of a 9x13 pan with 4 tortillas, torn in large pieces. Top with half of meat mixture, then about one third of the cheese. Top with 4 more tortillas, and the other half of the meat mixture, and another third of cheese. Top with last 4 tortillas and pour the other half of the enchilada sauce over them.

Cover with foil and bake for 30 minutes. Uncover and sprinkle remaining cheese on it. Bake another 10 minutes until cheese melts.

Cool 5 minutes to let it set and serve with toppings, if desired.