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	<title>gfe--gluten free easily &#187; casserole</title>
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	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<item>
		<title>Finding Balance for Gluten-Free, Heathy Living In Your Pantry:  Easy Pea-sy Cheesy Tuna (or Salmon) Casserole</title>
		<link>http://glutenfreeeasily.com/finding-balance-for-gluten-free-heathy-living-in-your-pantry-easy-pea-sy-cheesy-tuna-or-salmon-casserole/</link>
		<comments>http://glutenfreeeasily.com/finding-balance-for-gluten-free-heathy-living-in-your-pantry-easy-pea-sy-cheesy-tuna-or-salmon-casserole/#comments</comments>
		<pubDate>Mon, 30 Jan 2012 07:30:28 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[tuna casserole]]></category>

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		<description><![CDATA[This post is linked to Gluten-Free Wednesdays. “Happiness is a journey, not a destination.” Are you familiar with that quote? I believe it&#8217;s an eye-opening, nod-your-head kind of quote and that much the same can be said about balance. &#8220;Balance is a journey, not a destination.&#8221; It’s human nature to think that we’ll have balance when that tough project [...]]]></description>
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		<slash:comments>33</slash:comments>
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		<item>
		<title>Turkey Tetrazzini + 9 Other Recipes Equal 10 Reasons You’ll Love Your Turkey Leftovers</title>
		<link>http://glutenfreeeasily.com/turkey-tetrazzini-plus-9-other-recipes-equal-10-reasons-you%e2%80%99ll-love-your-turkey-leftovers/</link>
		<comments>http://glutenfreeeasily.com/turkey-tetrazzini-plus-9-other-recipes-equal-10-reasons-you%e2%80%99ll-love-your-turkey-leftovers/#comments</comments>
		<pubDate>Fri, 25 Nov 2011 00:29:35 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11930</guid>
		<description><![CDATA[Turkey Tetrazzini (Gluten Free with Dairy-Free Option)

Ingredients

3 cups chicken broth/stock (or homemade turkey stock!)
1 ½ cups gluten-free pasta (I used gluten-free spaghetti)
1 ½ cups celery, diced
1 tbsp green pepper, diced (up to ¼ cup if you really like green pepper)
1 small onion, diced
1 clove garlic, minced
About 2 tbsp olive oil
About 1 cup mushrooms, some sliced and some chopped fine
2/3 cup milk (dairy or non-dairy--I recommend a thicker milk; I used a combo of almond milk and full-fat coconut milk)
 ¾ cup grated sharp cheddar cheese (omit for dairy free or use Daiya dairy-free cheddar-style cheese shreds)
1 tbsp dried parsley
3 cups cooked turkey, chopped
2 tbsp gluten-free bread crumbs, gluten-free cracker crumbs, or almond flour mixed with some olive oil or coconut oil

Instructions

Cook pasta, celery, green pepper, onion, garlic, and parsley in chicken broth for the amount of time specified in pasta cooking directions. (I emphasize the chicken broth factor, because it’s easy to get caught up in old routines and just cook your pasta in water; don’t do it.)

While pasta mixture is cooking, sauté mushrooms in olive oil. Once slightly browned, remove skillet from stove and slowly add milk. Return skillet to stove and cooking over medium-low heat for about 10 minutes, allow your mushroom sauce to slowly reduce and thicken some. Be sure to stir every few minutes.

In a large bowl, combine pasta mixture, mushroom mixture, cheese, and turkey; mix well.

Transfer to a greased, average-sized casserole dish. Top with your topping of choice and a few sprinkles of Parmesan cheese (if desired).

Bake at 350 degrees Fahrenheit for about 20 minutes. For browner top, increase temperature to 400 degrees last 5 minutes or use broiler with dish remaining low in the oven IF your casserole dish can withstand that much heat.

Adapted from recipe from Mr. GFE's cousin Janet

Shirley’s Notes: I didn’t have quite enough parsley on hand so I also added some of the celery leaves; they often add great flavor in dishes. I used 2 tablespoons of almond flour combined with one teaspoon of coconut oil for my topping.  ]]></description>
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		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Crunchy Long Grain and Wild Rice Dressing for NFCA Holiday &#8220;How-To&#8217;s&#8221; Blogger Event Sponsored by Crunchmaster</title>
		<link>http://glutenfreeeasily.com/crunchy-long-grain-wild-rice-dressing-for-nfca-holiday-blogger-event-crunchmaster/</link>
		<comments>http://glutenfreeeasily.com/crunchy-long-grain-wild-rice-dressing-for-nfca-holiday-blogger-event-crunchmaster/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 04:51:44 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[casserole]]></category>
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		<category><![CDATA[wild rice]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11864</guid>
		<description><![CDATA[Crunchy Long Grain and Wild Rice Dressing/Stuffing/Casserole

Ingredients

2 cups of water
2 cup of chicken broth/stock (or vegetable broth for vegetarian/vegan option)
1 1/3 cups long grain white rice
2/3 cup wild rice
1 tsp dried parsley
½ tsp poultry seasoning (more or less to taste)
1 ½ tbsp coconut oil plus 1 ½ tbsp olive oil (or equivalent amount of butter; I prefer the oil though)
1 large onion, diced
1 tsp or so of minced garlic
A couple tbsp or so of colorful sweet bell peppers of choice, diced (with strips for topping, if desired)
2 cups of broken Crunchmaster crackers (see notes; choose vegan flavors if needed)

Instructions

Preheat oven to 350 degrees. Grease average-sized casserole dish.

Add water and broth to large stock/soup pot. Bring to a boil. (While water is coming to a boil, skip to next step). Add rice. Simmer over medium-low to medium heat, stirring frequently, for 20 minutes. Add additional water in small amounts, if needed. Rice will not be completely done cooking when the 20 minutes is up and there may be liquid still left in the pot; that is all fine. Drain rice, saving any liquid and setting aside.

Add coconut oil and olive oil to preheated skillet. Add in onion and sauté until transparent. Add garlic, peppers, and broken crackers. Stir all well and sauté until garlic and crackers are golden and fragrant and peppers are somewhat soft.

Add both the rice mixture and cracker mixture back to the pot you cooked the rice in. Stir in parsley and poultry seasoning. Add about ½ cup of the reserved leftover broth/water mix. Stir well.

Transfer mixture to greased casserole dish. Top with pepper strips for a festive look.

Bake for about 30 minutes, until desired doneness and crunchiness.

Adapted from my friend Tavie’s recipe

Shirley’s Notes: Feel free to use other varieties of rice instead of ones shown if you have them on hand, e.g., basmati versus long grain wild rice. I prefer using a sweet onion. Consider adding additional ingredients of your choice, like mushrooms, dried cranberries, pine nuts, and/or sunflower seeds. If the additional ingredients need sautéing before baking, add them when sautéing the onions, garlic, and other ingredients. Ingredients like cranberries, pine nuts, and sunflower seeds may be added to the pot and mixed in right before transferring all to the casserole dish. There are many varieties of Crunchmaster that will work well in this recipe. The original Multi-Grain crackers or the newer Multi-Grain crisps will make this recipe super crunchy. Note that those are the only two vegan options (I believe). Rosemary and Olive Oil crackers would be lovely. However, as I avoid soy, I prefer some of the newer soy-free flavors, like the Sea Salt, Cracked Pepper and Herb, and White Cheddar. I loosely pack my 2-cup measuring cup and just crunch my crackers using my hands, but if you prefer smaller crumbs, you can place your crackers in a Ziploc bag and use a rolling pin or hammer. (Great task for the kiddos by the way … or stressed out adults!) With the inclusion of chicken broth and salted crackers, I didn’t feel that this recipe needed any additional salt. However, taste the mixture after you’ve incorporated all the ingredients, but before you place it in the casserole dish. Add salt or other additional seasonings of choice, if needed. Finally, sometimes wild rice by itself can be hard to find. In a pinch you can use two packages of Uncle Ben’s Long Grain and Wild Rice (VERY IMPORTANT: DISCARD seasoning packet as that is not gluten free) or two packages of Zatarain's gluten-free rice mix choices, like  Long Grain &#038; Wild Rice, Wild Brown Rice Mix, or even Dirty Brown Rice Mix. These mixes are "free of gluten ingredients" and they contain A LOT of other ingredients, so please be sure to check them out to see if they fit your requirements before using.]]></description>
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		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Corn and Butter Bean (or Lima Bean) Casserole</title>
		<link>http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/</link>
		<comments>http://glutenfreeeasily.com/corn-butter-bean-lima-bean-casserole/#comments</comments>
		<pubDate>Fri, 03 Dec 2010 17:31:25 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[25 Days of Christmas]]></category>
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		<category><![CDATA[Fight Back Friday]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7820</guid>
		<description><![CDATA[Corn and Butter Bean (or Lima Bean) Casserole

¼ cup butter (dairy or non-dairy)

¼ cup gluten-free flour mix

1 ½ cup milk (dairy or non-dairy)

½ cup finely chopped onion

½ cup shredded cheddar cheese (optional--see notes; dairy or Daiya)

1 can white shoepeg corn (11 ounces or more; or equivalent frozen amount, if available)

about 8 ounces or so of frozen Lima beans or butter beans, cooked

1 cup of crunchy topping (almond flour mixed with olive oil and browned, stuffing, crushed potato chips, or similar; see notes)

In a double boiler, make sauce of butter, flour, and milk. Stir fairly often until mixture, thickens into a sauce (about 15 minutes).

Add onion and cheese (if used).

Layer 2-quart casserole dish as follows (I use a Pyrex glass loaf pan), half of shoepeg corn, half of beans, and half of sauce. Repeat. Top with your crunchy topping of choice; see notes.

Bake at 350 degrees for about 20 minutes. Increase oven temperature to 375 degrees for another 5 minutes or so if additional browning of casserole top is needed.

Shirley’s Notes: I used 1 1/2 cups of baby lima beans when making the casserole shown in the photo. I hate the fact that the canned corn now contains sugar, but since you drain the liquid, I figure for this one recipe, it can't be too bad for you. The original recipe called for a 17-ounce can of corn; the can is now 11 ounces in my store! That's definitely a sign of the times, but 11 ounces still is plenty. If you omit the cheese, you will probably need to reduce your milk amount slightly to ensure that your sauce thickens enough. Sweet rice flour is great for thickening (e.g., gravy) and could be probably be used in place of the gluten-free flour mix. I used my standard gluten-free flour mix of 3 parts Asian white rice flour and 2 parts cornstarch. (I make this flour mix in large batches and measure out as I need it.) The original recipe called for a topping of Pepperidge Farm stuffing mixed with 1 to 1 ½ sticks of butter. Obviously, that’s not gluten free, or even a particularly healthy topping. Usually I mix almond flour with a little olive oil or butter, broil about a minute (literally) until brown, and then sprinkle over the top of the casserole. You can skip the broiling step, but I like the browned look it adds. If you make stuffing a day ahead of your meal, you can reserve some for topping this casserole. Other topping possibilities are gluten-free bread crumbs or crushed gluten-free crackers. Crushed potato chips or tortilla chips can also be used. Sometimes choosing one of those latter toppings can make this recipe more appealing to children. You can omit the onion for those who hate them, but the small amount of onion really makes this recipe in my opinion.  And, even non-onion-loving Son enjoys this recipe. Last, as always, if you are not eating gluten free, you can use any flour you choose. I'd still recommend a lighter, finer flour.

Adapted from a recipe from one of my mother-in-law's cookbooks; exact source is unknown]]></description>
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		<slash:comments>30</slash:comments>
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		<item>
		<title>Chicken (or Turkey) Enchilada Casserole &amp; Some Non-Standard Symptoms of Celiac</title>
		<link>http://glutenfreeeasily.com/chicken-enchilada-casserole/</link>
		<comments>http://glutenfreeeasily.com/chicken-enchilada-casserole/#comments</comments>
		<pubDate>Wed, 03 Feb 2010 05:26:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3671</guid>
		<description><![CDATA[Chicken (or Turkey) Enchilada Casserole 

1 small onion, chopped
2 cloves garlic, minced
1 Tbs. chili powder (I’ve substituted taco seasoning before when I was out of chili powder)
1 tsp. salt
1/2 tsp. black pepper
1 cup diced tomatoes
1 small can tomato sauce
1 Tbs. cilantro, chopped (optional—I add when I have it on hand)
3 cups chicken cooked, boned, shredded
1 tbsp lime juice
1 jar salsa (16 oz) (whatever hotness you prefer---mild worked well for us)
10 corn tortillas (ensure they are gluten free)
8 oz shredded cheese (dairy or non-dairy: Monterey Jack, cheddar, or a Mexican blend; Daiya cheddar---your preference; read labels to ensure gluten-free status)

Sour cream, jalapenos, and cilantro for garnish (optional)

Preheat oven to 350 degrees F. Coat a large, deep skillet with little bit of oil; heat over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro (if used). Cook 5 minutes.

Dump shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir chicken and lime juice into tomato mixture. Heat a few minutes, if necessary. (If chicken is still warm from cooking, you will not need to heat more.) 

Spread one half of the jar of salsa in an ungreased 9" x 13” baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa). 

Top with chicken mixture; sprinkle with half of the cheese.

Top with remaining tortillas. Spread with remaining salsa; sprinkle w/remaining cheese.

Bake until cheese is melted and casserole is hot, about 15 to 20 minutes. 

Adapted from Valerie and Woman's World

Shirley’s Notes: I usually use three boneless chicken breasts that I have cooked in my slow cooker in one cup of chicken broth made from bouillon. Slow-cooked chicken breasts shred easily. Leftover chicken or turkey (great way to use leftovers from my special turkey breast or any Thanksgiving turkey), gluten-free rotisserie chicken, etc., may also be used. Like most casseroles, this dish is one that is flexible. You can skip the tomato sauce and add a whole can of diced tomatoes versus just a cup. (You might have to cook the mixture “down” a bit more in the skillet if you do so.) You can spice it up by using diced tomatoes with green chiles, adding more chili powder, adding chipotle powder, and so forth. Some friends like making this dish using ground beef. Personally, I really prefer this dish with chicken or turkey, but feel free to experiment. Eight ounces is not a huge amount of cheese for a casserole this size, but cheddar cheese appears like more than is actually there because of its rich color. That can be a good thing for the cheese fanatics. I often use more cheese for topping (than I do when sprinkling over the chicken mixture), just so I get that visual appeal.]]></description>
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		<slash:comments>83</slash:comments>
		</item>
		<item>
		<title>Susie’s Crab Casserole</title>
		<link>http://glutenfreeeasily.com/susie%e2%80%99s-crab-casserole/</link>
		<comments>http://glutenfreeeasily.com/susie%e2%80%99s-crab-casserole/#comments</comments>
		<pubDate>Fri, 13 Nov 2009 01:45:12 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=2733</guid>
		<description><![CDATA[Susie’s Crab Casserole

Serves 8
Preparation Time: 5 minutes
Baking time: 40 minutes
Oven temperature: 350 degrees Fahrenheit

1 pound crab meat (Susie says to use backfin, but I use the “special," which is a mix of backfin, and leg and claw meat---it's much more reasonably priced, although crabmeat is pricey)

½ cup milk (or non-dairy equivalent)

3 slices of bread (I use gluten-free bread, like tapioca loaf, or 1 ½ to 2 Van’s gluten-free waffles; you need about one cup of your fresh bread “crumbs.”)

1 ½ - 2 tbsp prepared mustard (I use Dijon)

1 tsp Worcestershire sauce (I use Lea &#038; Perrins)

¼ cup (1/2 stick) butter or non-dairy equivalent, melted (this is half the original amount and you might even cut back a little more)

3 eggs, slightly beaten

½ tsp salt

½ tsp pepper

1 ½ tsp – 1 tbsp Old Bay seasoning (or similar, to taste)

Paprika (for sprinkling on top)

Beat eggs slightly in bowl.

Crumble bread into pieces; add to eggs in bowl.

Pour milk over bread, and gently stir all together.

Add and mix all ingredients (except paprika).

Pour into a lightly greased casserole dish (about 1 ½ qts).

Sprinkle with paprika.

Bake until knifes comes out clean, about 40 minutes.

Adapted from the V.I.P. Cookbook: A Potpourri of Virginia Cooking, Vol. 7

]]></description>
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		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Chicken and Rice Casserole—Uncondensed</title>
		<link>http://glutenfreeeasily.com/chicken-and-rice-casserole%e2%80%94uncondensed/</link>
		<comments>http://glutenfreeeasily.com/chicken-and-rice-casserole%e2%80%94uncondensed/#comments</comments>
		<pubDate>Wed, 11 Nov 2009 14:54:35 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=2714</guid>
		<description><![CDATA[Chicken and Rice Casserole, Uncondensed

One cup of rice (not quick cooking, I used white rice, if using brown you’ll need to add water several times during cooking and be sure to cook for a longer period of time)

2 tbsp olive oil (or butter)

1 onion, peeled, quartered, and sliced finely

1 clove of garlic

1 cup beef broth (I made mine using Herb-Ox bouillon. Better than Bouillon would be equally good. The best would be any homemade beef stock, of course.)

1 cup of water

2 lbs chicken breasts, split, bone-in (other parts can be used, but you may have to adjust cooking time)

1 tbsp olive oil (or butter)

3 tbsp flour (I used my all-purpose gluten-free flour)

½ cup beef broth (see notes above)

½ cup milk (I used coconut milk)

½ - 1 lb sliced mushrooms (I used 1 pound of portabello; Mr. GFE loves mushrooms)

Grease 9 x 13 glass baking dish.

Pour one cup of rice into baking dish, evenly distributing the rice. 

In large skillet, heat 2 tbsp of olive oil over medium to medium-high heat. Add onion. Stir and continue cooking until onions are darkened and caramelized, about 5 minutes. Add garlic. Remove pan from heat momentarily and slowly and carefully stir in beef broth to prevent splattering (and injury). Return to heat and continue cooking, stirring occasionally until mixture is thickened and dark—this will take another 5 minutes or so. Once the mixture looks like that rich, delightful concoction that is French onion soup, pour it over the rice in the baking dish. Slowly add water to the rice mixture. (You can do this in one corner of the dish so as not to disturb the onion mixture you’ve already evenly distributed over the rice.)

At this point, preheat your oven to 350 degree Fahrenheit.

Using the same skillet (you don’t need to clean or wipe it), add another tablespoon of oil (or butter) and heat up a bit. Slowly stir in flour until smooth. Remove from heat momentarily and slowly and carefully stir in beef broth to prevent splattering (and injury). Return to heat and gradually add milk. Stir in mushrooms. Bring to a gentle boil. Stir until thickened.

Place chicken pieces over rice mixture. Sprinkle pepper over chicken breasts to taste. (I used a peppercorn medley that I've been enjoying. It included several varieties of peppercorns as well as coriander. I added maybe 1/2 teaspoon. No salt was needed because of sodium in beef broth.)

Spoon mushroom mixture over chicken pieces. 

Bake at 350 degrees Fahrenheit for an hour and a half if using large chicken breasts, or less if using smaller pieces of chicken. I checked every half hour to see if additional water was needed and did added some. I also covered the dish with aluminum foil for the last hour of cooking.

Shirley 
Not just gf, but gfe!]]></description>
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