If Eve Adamson, my co-author on The Complete Idiot's Guide to Gluten-Free Eating is reading this blog she is shaking her head. She knows that I am not the biggest fan of the word casserole. Each time she wanted to use "casserole" in the book I strongly suggested she use "one-pot-meal" instead.
For me, the word casserole brings back unpleasant memories from childhood and having to endure one particularly unpleasant tuna casserole. However, casserole means comfort to a lot of people and the holidays are all about family, friends, get-togethers, and food.
So Eve, if we ever write another book together you can use the word casserole!
If you are invited to a potluck this season or hosting a gathering at your home the following recipes are sure to pleaseâ€"they are family favorites.
Suzanne's Squash Casserole
This recipe is a favorite of my colleague Suzanne Simpson RD, dietitian at the Celiac Disease Center at Columbia University in NYC. A version of this recipe was made by Suzanne's mom when she was growing up. When she was diagnosed with celiac disease, Suzanne made it gluten free.
2 to 3 lbs. yellow squash
1 package gluten-free herb stuffing, such as Orgran brand
1/4 lb. (1 stick) margarine or butter
2 cups sour cream
10 oz. gluten-free cream of mushroom soup, (Progresso works)
2 green onions, finely chopped
1 8-oz.can water chestnuts, drained
Cook and mash squash. In a blender, finely chop the stuffing. In a small mixing bowl combine the chopped stuffing and butter/margarine. Set aside 1/4 cup stuffing for topping. In a large mixing bowl combine squash, remaining stuffing mixture, sour cream, soup, green onions, and water chestnuts and combine. Put mixture in casserole and sprinkle with remaining stuffing crumbs. Bake at 350 degrees for 45 minutes.
Laurie's Gluten-Free Green Bean Casserole
This recipe is a favorite of my colleague Laurie Steenwyk RD, a dietitian in North Carolina. She originally developed this recipe as a way to use the fresh green beans that were so prolific in her summer garden. During the Holidays Laurie uses frozen garden green beans from her summer harvest. Laurie says this is a nice dish to have at events where both gluten-free guests and guests without dietary restrictions are in attendance -- no one ever misses the gluten!
4 cups cut, fresh or frozen green beans
1-19 oz. can gluten-free cream of mushroom soup
1/2 cup shredded cheddar cheese
1 to 2 tsp. dried herbs, such as Penzeyâ€™s Parisienne blend
About 3/4 cup crushed Glutino brand bread sticks or crackers
1 Tbsp. melted butter or margarine
Preheat oven to 350 degrees. Cook the green beans until just tender. In a large mixing bowl, combine the green beans, mushroom soup, herbs and cheddar cheese. Grease or spray a 2-quart casserole dish and pour in mixture. Top with crushed cracker crumbs and drizzle with melted butter. Bake uncovered for about 30 minutes or until casserole is hot and bubbly and the top is browned
Suzanne's Savory Cheese "Cookies"
For an added treat, make these cheese "cookies" to serve alongside your casserole. Suzanne says that at every family party a gluten-filled version of these cheese cookies were enjoyed by all. When she was diagnosed with celiac disease Suzanne watched with envy as everyone else ate them. Last year at Thanksgiving she decided to try making them gluten free. They were a huge hit... and no one noticed the difference.
1 8-oz. container gluten-free sharp cheddar cold pack cheese
1/2 cup (1 stick) soft butter or margarine
1 cup gluten-free flour mix (Bob's Red Mill Mix works well)
2 cups gluten-free crispy rice cereal (Barbaraâ€™s Brown Rice Crisps
Preheat oven to 350 degrees. Allow the cold pack cheese to set out at room temperature for about 1 hour. In a medium size mixing bowl combine cheese, margarine or butter, and flour. Add the rice cereal and combine. Roll mixture into small balls and flatten with a fork. Bake on a greased cookie sheet for 10-15 minutes. Store cookies in a tightly sealed container.
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