Casserole Recipes?

[FairyRae]

I don't utilize these enough! I'd love to see some of your favorite casserole recipes that I can try at home!

TIA for any ideas!!

[lil_earthmomma]

FairyRae, you always start the best posts!

Since going grainfree we don't do casseroles as often, but here are a few that still make the rounds:

Meatball casserole. When I make meatballs I make a ton, usually half asian and half italian. The first night we have asian meatballs dipped in ginger sauce, and cook and freeze the rest. Then I can make meatball casserole with the italian ones (that we don't just eat with marinara sauce and veggies! ) I make the casserole with whatever veg I have, including TONS of mushrooms, some marinara and cream cheese, spinach, and parmesan. Throw it into a casserole dish and cover in mozza and bake. Mmmmmmmmmmmmmmmmmm... meaty goodness.

Also I love love LOVE spaghetti squash lasanga.

Other casseroles are mostly of the egg variety.

This looks very delicious and I will be trying it out soon. http://www.kayotickitchen.com/

(put chicory into the search window. Not sure why it won't link right to the recipe...)

Yep, we love cheese around here.

[FairyRae]

Lilearthmomma, I was totally interested in your ideas--I got this topic from a mention of casseroles you made in another thread! Thanks for the ideas! Meatballs are way yummy, and meatball casserole sounds great! What do you put in your Asian meatballs (spice-wise), just wondering?

I forgot to mention we are dairy free (and gluten/soy/corn free, along w/ [me] avoiding grains), and my arrowroot-based cheese sub got moldy fast so most cheese based ideas are out for us, but I can modify most recipes that include milk or gluten/grains and still make them yummy, so I'm open to all ideas folks!

[mom61508]

Ohhhh you will love this recipe!!!! It's great for the leftover chicken when I make broth. It's so yummy!


http://www.simplysugarandglutenfree....ke-with-leeks/

I just realized it does use cornstarch but perhaps you can substitute for that???

[tanyalynn]

Does this count as a casserole?

http://www.marksdailyapple.com/cabba...tballs-recipe/

I don't often get it done early enough for the slow cooker, so I bake it.

[425lisamarie]

Originally Posted by lil_earthmomma

FairyRae, you always start the best posts!

Since going grainfree we don't do casseroles as often, but here are a few that still make the rounds:

Meatball casserole. When I make meatballs I make a ton, usually half asian and half italian. The first night we have asian meatballs dipped in ginger sauce, and cook and freeze the rest. Then I can make meatball casserole with the italian ones (that we don't just eat with marinara sauce and veggies! ) I make the casserole with whatever veg I have, including TONS of mushrooms, some marinara and cream cheese, spinach, and parmesan. Throw it into a casserole dish and cover in mozza and bake. Mmmmmmmmmmmmmmmmmm... meaty goodness.

Also I love love LOVE spaghetti squash lasanga.

Other casseroles are mostly of the egg variety.

This looks very delicious and I will be trying it out soon. http://www.kayotickitchen.com/

(put chicory into the search window. Not sure why it won't link right to the recipe...)

Yep, we love cheese around here.

You are a VERY cool individual imo .

1. I LOVE potato casseroles. I do next to no grains, so I try to make stuff we all eat, and then just give an extra side dish to the kids/DH. My favorite potato casserole, is from baked potatoes or sweet potatoes. Use either baked and chilled one day old, or boil until *barely* tender with peels ON, then cool and peel.

Peel and grate, then mix with cream, melted butter or CO (you don't really need the butter I guess lol) a few cloves of minced garlic, some chicken broth, parmesan and pour in to a casserole dish. Sprinkle the top with cheese, parm and sharp white cheddar is fabulous, and bake 400 until bubbly and browned

For about 5 pounds of potatoes I use 2 cups cream 2 cups broth and a couple big handfuls of parmesan, along with lots of fresh cracked pepper and maybe 4 cloves of minced garlic.

This is seriously good, and great leftover.

2. I also like to make stuffed mushrooms. take out the caps, toss with oil, cook cap sides up in a pan a few minutes or roast at 400 a few minutes to par cook. Saute a bunch of whatever, I like onions and thyme kind of think, and garlic. Smash in some goat cheese, parmesan, pour in to a baggie, cut the tip off and squeeze in to the mushroom caps. Sprinkle with more parmesan and bake

any veggie gratin can be a good side to a simple roasted meat.

I seem to have a cream and cheese theme often LOL. I would rather the kids have cream/butter/cheese fat then a bunch of bread with dinner.

I make lots of layered veggie gratin type things. I like to layer pesto, and roasted pureed squash with an egg beat in and seasoned, pour in to a pretty dish and bake.

Oh and hash is usually what I make after a roast or if I have leftover baked potatoes. Just fry grated or cubed potatoes with peppers, onions, garlic, and season well. Top each portion with a fried egg. I like runny eggs MMMMmmmm