Tuna Noodle Casserole

Tuna Noodle Casserole

2 Cups cooked noodles*                        1 can cream of mushroom soup**
1/2 cup diced celery                               1 chopped onion
1/2 cup salad dressing (mayo)              9 1/4 oz. can tuna***
1/2 cup frozen peas                                1/4 tsp. pepper
1/2 cup shredded cheddar cheese          3/4 cup crushed potato chips

Combine all ingredients, except potato chips. Place in greased 2 quart casserole.  Top with chips.  Bake about 30 min at 375*

*I used "SamMills".  100% corn pasta.  "Pasta d'oro" "Lasagne corte" it was much cheaper than the gluten free pasta I usually use.  I recently found it & tried it in this recipe.  It was great!  I don't know if it would be as great in a spaghetti (it could be but I have not tried it yet) but in this dish it was perfect!!

** I used Progresso Cream of Mushroom soup.  Because this brand of soup is NOT condensed, you have to use less liquid elsewhere in the recipe.  I used a little less mayo.  There are good condensed soups that are GF but they cost more.

***Not sure how well tuna will go over with your family?  Sometimes I use a smaller can of tuna and a small can of chicken.  I mix them together, making sure to break up any chunks.  This just plays down the tuna flavor.

Make it your own!  You can also add diced carrots or peppers.  Sometimes I omit the onion.  That is the fun of cooking!!!  You can make it your own depending on your taste.  I like this recipe with seasoned salt From Cedar Hill Seasoning on top.  I put it on my plate and not in the actual casserole.  That way not everyone gets too much salt.

*Toffee Pecan Bars*

2 Cups flour (I use Pamela's Pancake Mix.)
1 cup cold butter or margarine
1/2 cup powdered sugar

Combine flour & sugar.  Cut butter in with pastry blender until crumbly.
Press in 9x13 greased pan.  Bake at 350* for 15 min.  Let Cool!

In bowl mix:
1 egg
1 tsp. vanilla  
14 oz can sweetened condensed milk

Combine then add:
1 Cup chopped pecans
8 oz pkg. Toffee Bits

Pour over cooked, cooled crust.  Bake 350* for 25 min or until brown.

Let cool before cutting.
  This dessert is a favorite in our house.  Even among those who do not usually eat dessert!

Zucchini Bars

My mother in law made these.  They were so good.  She emailed me the recipe.  ENJOY!

THE VERY BEST ZUCCHINI BARS

1-3/4 cups sugar        

1/2 cup salad oil

1/2 cup applesauce

4 eggs

2 cups flour (I used gluten-free)

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. vanilla

1/8 tsp. salt

2 cups shredded zucchinbi

1/2 chopped nuts

Beat together sugar, oil and apple sauce.  Add eggs, flour, baking powder, baking soda, cinnamon, vanilla, salt, zucchini and nuts.  Mix well.  pour into jellyroll pan and bake at 350* for 30 minutes.

Frosting:

1 3-oz. pkg. cream cheese, softened

1 T. milk

1/2 tsp. vanilla

2 cups powdered sugar

1/3 cup margarine, melted and cooled

Mix all ingredients together and beat till smooth.  Frost bars.  You may want to sprinkle top with chopped nuts.

Zucchini Parmesan

1/2 c flour (I just used plain rice flour for this.)  
3 eggs, lightly beaten
1 1/2 c seasoned bread crumbs**                   
1/4 c canola oil
1 jar marinara sauce***                                 
 2 cups shredded reduced fat mozzarella cheese
1 cup basil leaves****                                    
1 cup grated Parmesan cheese

3 large zucchini, about 2 pounds, cut lengthwise into 1/4 in thick slices*


Heat oven to 375* Coat 13x9x2 baking pan with nonstick cooking spray.

Place flour, eggs and bread crumbs in separate shallow bowls.  Lightly coat zucchini slices with flour.  Dip in egg and coat with bread crumbs.  Set aside.

Heat 2 tablespoons of oil in large nonstick skillet over medium-high heat.  Cook zucchini 1 1/2 to 2 minutes per side until golden brown.  Cook in three batches, adding more oil as needed.

Spoon 1/2 cup sauce in bottom of prepared baking dish.  Evenly place 1/3 of the zucchini in dish; top with 3/4 cup of sauce and 2/3 cup mozzarella cheese.  Repeat layering twice, adding basil between second & third layers.

Sprinkjle Parmesan cheese over top and loosly cover with nonstick foil.  Bake for 30 min; remove foil & bake additional 10 min.

Cool slightly before slicing.

Prep: 30 min   Bake:40min Cook: 12 min 8 servings
per serving: 304 cal  15g fat (5g sat) 17 g pro 27g carb 5 g fiber 762 mg sodium 100 mg chol

*I only used 1 very large zucchini.  I guess just see what you think.

**Looking for gluten free bread crumbs?  When I make a loaf of bread I cut of the 2 ends & cut them into bread crumbs!!!  I throw them in a freezer bag & freeze them until I need them.  Every time I make bread I just add to the bag.   For this recipe I cut the bread crumbs very small with a knife.

***I used Prego spaghetti sauce.  They have several flavors that are labeled gluten free.

****I did not use this much basil!

It would also make a great main dish!  It was much like lasagna with the zucchini replacing noodles.  You could even add browned hamburger & make it a meaty main dish.

Taco Pie

1 lb. lean ground beef
1/2 c. chopped onion
2 pkgs taco seasoning.  (I make my own mix or use Spicely Taco Seasoning)  Ortega claims to be GF but we only buy products marked GF)
3/4 c Bisquick baking mix Gluten Free
1 1/4 c milk
3 eggs
1 c shredded cheddar cheese
1/4 head lettuce
1 tomato diced
1/3 c sliced black olives (I hate olives so I omit this)
Sour Cream

Heat oven 400*.  Grease 8x8x2 baking dish.  Cook & stir ground beef & onions in skillet until brown. Drain.  Stir in seasoning mix & let cool.   Beat Bisquick, milk & eggs with wish or beater until smooth.  Pour into greased baking dish.  Spoon ground beef over it & bake 25 min.  Then sprinkle with cheese.   bake until cheese melts.  about 2 min.  Cool 5 min.  Garnish with lettuce, tomato, olives & sour cream.

Crockpot Beef Strogranoff

1 Can French Onion Soup (I use Progresso Check label for GF)
1 Can Cream of Mushroom Soup (Progresso is GF Check label)
1 Can water (If using Progresso I omit the water because it is not condensed.)
1-1 1/2 lbs. stew beef
Salt & pepper to taste

Brown stew beef in a small amount of oil.  Put the beef into the crockpot.  Add French onion soup.  Add cream o f mushroom soup then water if using condensed soup.  DO NOT STIR.  cook on low for 6-8 hours.  If you like it thicker add a small amount of cornstarch.  (dissolved in a little bit of water.)
Serve over gluten free noodles (I like Tinkyada or Heartland pasta)or rice.

Hubby & I wanted more seasoning so when I made it a second time I added more.

Cheeseburger Pie

1 lb. ground beef                                    1/2 c Bisquick baking mix  (I use Gluten Free!)
1/2 tsp salt (I always use less salt!)         1 c. milk
1 c. shredded cheddar cheese                2 eggs

Heat oven 400*.  Grease 9 in pie pan.  Cook beef until brown.  Drain.  Stir in salt.  Spread hamburger into pie pan.  Sprinkle with cheese.  Stir Bisquick mix, milk & eggs together until blended.  Pour into pie pan.  Bake 25 min.

This is the original recipe I followed.  Hubby & I thought it needed more seasoning.  Next time I made it I put some onion in the beef when I browned it.  I also threw in some spices.  We like cumin in our house.  Use any type of spice you would like in a hamburger!!!

Peanut Butter Truffle Brownies

From Betty Crocker

 

Brownie Base

1

box Betty Crocker® Gluten Free brownie mix

Butter and eggs called for on brownie mix box

Filling

1/4

cup butter, softened

1/4

cup creamy peanut butter

1

cup powdered sugar

1

teaspoon milk

Topping

1

cup semisweet chocolate chips

1/4

cup butter

• 1Heat oven to 350°F. Make and bake brownie mix as directed on box, using butter, eggs and any of the pan choices—except line pan with foil, then grease foil on bottom only for easier removal. Cool completely, about 1 hour.
• 2In medium bowl, stir filling ingredients until smooth. Spread mixture evenly over brownie base.
• 3In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds. Stir until smooth; cool 10 minutes. Spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

Chicken Pot Pie

This picture is from the Betty Crocker website.  Mine looked a little different but I did not take a picture.  When I make it again, I will take my own picture to replace this one.

**Modifications I will make: No thyme.  I will saute the chicken in seasonings to cook it.  I will use less milk in the chicken layer.

From Betty Crocker

• PREP TIME15 Min
• TOTAL TIME45 Min

 

2

tablespoons butter or margarine

1

medium onion, chopped

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

1 1/2

cups cut-up cooked chicken

1 3/4

cups Progresso® chicken broth

1

teaspoon seasoned salt

1/2

teaspoon dried thyme *(I wish I used less thyme)

3/4

cup milk

3

tablespoons cornstarch

Topping

3/4

cup Bisquick® Gluten Free mix

1/2

cup milk

1

egg

2

tablespoons melted butter or margarine

1

tablespoon chopped fresh parsley

• 1Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
• 2In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
• 3Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

*Strawberry Raspberry Crumble*

Directions
Preheat oven to 350 degrees and prepare 9x9 pan (I actually used a slightly larger pan) with non stick spray
I listed the ingredients and instructions step by step in this recipe as it's layered.

Fruit Filling:
2 cup fresh raspberries
2 cup fresh sliced strawberries
4 medium oranges, segmented  *(I did not put oranges in.)

Combine all fruit in a large bowl and set aside.

Crumble:
1 cup Gluten Free all purpose flour (I used Pamela’s baking mix)
¼ cup Gluten free rolled oats (I used "Gluten Free Oats")
¾ cup brown sugar
6 Tbsp melted butter

Mix crumble ingredients together and press half of the mixture into bottom of prepared pan.  Pour the

prepared fruit on top and evenly distribute over crust.  Next, continue with the sauce.

Sauce:
¼  cup white sugar
1 ½  tsp corn starch
¼ Cup water
½ tsp vanilla

In a small sauce pan, bring the 4 ingredients above to a boil and cook until thickened (will happen quickly).

Pour evenly over fruit mixture.

Put the remaining ½ of the crumble over the top of fruit and bake until bubbly, about  45 minutes at 350

degrees.  Let cool for 15 minutes and serve with vanilla ice cream.  Best eaten the same day.

I just tried this and it is YUMMY!!!!


***I made this with only blueberries in the fruit layer.  It was very, very good!***
***I have made this with all kinds of fruit combos.  I have done blueberry / pineapple, I have done strawberry / blueberry.  All are very yummy!

Cowboy Casserole

1C. chopped onion
1 bell pepper in chunks
1C. honey barbecue sauce (I use Sweet Baby Rays)
1pkg. corn muffin mix
      (I used Pamela's corn bread.  We LOVE it!!!  The kids ask for it often.)
1 can mexican style corn drained
1lb. ground beef
1 can mild chili beans in sauce (I use Bush's Best for all my beans)
1/2 tsp chili powder
dash salt

+any ingredients called for in your corn bread mix.

Preheat oven to 375* Chop onion & pepper.  Cook & stir ground beef, onion, pepper & seasonings over medium heat for 8-10 min until beef is no longer pink.  Drain.  Stir in beans with sauce & BBQ sauce.  Bring to a boil.  Pour into 9 inch square pan.  Prepare corn muffin mix according to package directions.  Stir in corn.  SPOON over meat mixture.  Bake 40 min or until golden brown.

*I omited the corn.  I baked in a 2qt. casserole
The cook book called it Tex Mex casserole.  It was not very Mexican.  Cornbread & baked beans, sounds like a cowboy to me.  :)
I love cowboys!  ;)

*Peanut Butter Cookies*

Peanut Butter Cookies

1/2 cup butter (1stick)
1/2 cup peanut butter (crunchy or creamy depending on your taste)
1 cup brown sugar (don't pack)
1 egg
1/2 teaspoon vanilla extract
1 1/2 cup Pamela's Baking & Pancake Mix

Cream together the butter & peanut butter.  Mix in sugar, egg & vanilla, then add Pamela's.  Combine
Spoon tablespoons of dough onto a lightly greased cookie sheet & flatten with a fork using a crisscross pattern.  ( I dip my fork in water)
For smaller cookies, reduce bake time.  Bake in preheated oven 325* for 17 - 20 min.***  Edges should be light brown.  Cool completely before removing from pan with spatula.

I throw in Reese's peanut butter chips for extra yum!

***NOTE:  I always reduce the baking time!!

Pumpkin Pie Cake

Pumpkin Pie Dump Cake

4 eggs beaten
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1 cup sugar
2 teaspoons pumpkin pie spice*
1 teaspoon salt
1 (18 1/2 ounce) package Gluten Free yellow cake mix ** (I used a 15 oz box & it worked fine!)
1 cup chopped pecans or walnuts
1 cup butter, melted

Optional: whipped topping, additional chopped nuts, cinnamon

Preheat oven to 350*.
Combine eggs, pumpkin, milk, sugar, spice and salt.
Mix well then pour into an UNgreased 13 X 9 baking pan.
Sprinkle dry cake mix evenly over mixture.
Drizzle melted butter around cake mix.
Sprinkle nuts over cake mix & butter.
Do NOT stir!!!
Bake for 45 min to 1 hour. Test doneness with toothpick.
Cake should be moist.
You can serve with whipped topping, additonal nuts and or cinnamon.

I used a Gluten Free cake mix!
If you don't have pumpkin spice you can use a mixture of cinnamon, nutmeg, cloves and ginger.
I used 1 tsp of cinnamon, 1/4 tsp nutmeg and 1/4 tsp cloves and just a little ginger.

Gluten free crustless pumpkin pie

Drumstick Supreme Cake

Drumstick Supreme Cake

2 cups crushed gluten free *GF* vanilla wafers
1/2 cup melted butter
1 cup finely chopped spanish peanuts
1 8ounce package cream cheese
1/3 cup powdered sugar
3 cups milk
1 16 ounce container Cool Whip
2 small packages instant chocolate pudding
1 Hershey chocolate bar grated (I used a potato peeler it was easier & made cute curls)
1/3 cup peanut butter

To make crust:
Mix together crushed vanilla wafers, melted butter & 2/3 cup chopped peanuts. (save remaining nuts for topping) Press into 7X11X2 inch pan.  Bake 10 minutes at 350 degrees.  Cool

Throughly combine cream cheese, peanut butter and powdered sugar. Fold in 2 cups Cool Whip.
Mix well to light consistency then spread over cooled crust.

Beat instant chocolate pudding with 3 cups milk according to package directions.  Spoon over cream cheese layer.

Gluten free drumstick supreme cake

*Baked* Crab Dip*

Crab Dip  *Please Note imitation crab meat is not gluten free.*  See my note below.

5 tablespoons butter at room temperature
8 ounce package cream cheese at room temperature
2 cups or 1/2 pound grated American cheese
12 ounces of sour cream
2 tablespoons minced onion
1 package (14-16 ounces) imitation crab meat broken into small pieces
Mix everything together in baking dish.
 Bake at 350 uncovered for 45-60 min, until mixture is bubbling and top is browned.
Stir before serving on crackers.  *I like tortilla chips or triscuits better.

Here is the tricky part. **IMITATION CRAB MEAT IS NOT GLUTEN FREE!!!**
**(UPDATE: Aldi Imitation Crab meat says "GLUTEN FREE" on the package!  I LOVE ALDI!!!)** 10/2015

There is ONE imitation crab meat that does not use GLUTEN INGREDIENTS.  My husband and I do not give our 5 year old celiac son anything that does not specify "GLUTEN FREE."

TransOcean Crab Classic Chunk Style does not contain gluten ingredients.

NOTE: It has to be Chunk Style.  All the other "shapes" ex. flake, leg etc.. contain wheat!!

We have not given this to our son, but depending on how safe you feel with the ingredient list it may be an option.

Here is a copy of the email correspondence between TransOcean and myself: Note the date June 2011.
You may want to reconnect with them to make sure there have been no changes.

Trans-Ocean- Crab Classic Chunk Style  <-

---

Subject: RE: Gluten Free
Date: Wed, 22 Jun 2011 12:47:56 -0700
From: Kenji@trans-ocean.com
To: Valerie

Hello,

We do not add any gluten containing ingredients to the Lobster Classic Chunk and our Crab Classic Chunk formulas.  However, we do NOT certify these products to be gluten free.  Certification requires special handling, testing and specially designed lines which we do not have.  We take all reasonable precautions to avoid cross contamination however we cannot eliminate all risk.

I hope this helps,

Kenji Maeda

Consumer Service Supervisor

From: Valerie
Sent: Wednesday, June 22, 2011 12:45 PM
To: Kenji
Subject: Gluten Free

Hello.

I heard a wonderful rumor that your imitation crab meat is made with rice instead of wheat.  Is this still true?  Have you considered making a "gluten free" line?  

Thank you for any information you can share in the way of Gluten free!

Valerie

Mom in a gluten free home!

Heath Topped Cake

1 box yellow cake mix  Gluten Free (GF)
1 can  vanilla pudding
2 eggs

Topping:
1 pkg Heath brickle pieces
1/2 C. crushed pecans

Combine cake mix, pudding and eggs.
The mixture will be very thick.
Spread in 9x13 pan.
Mix toppingn and sprinkle evenly on top of batter.
Bake 30 min at 350*

Zucchini Mexicali

                                                 

1/4 cup cooking oil                                       4 cup thinly sliced unpeeled zucchini
1 cup shredded carrot                                   1 cup chopped celery
3/4 cup green pepper, cut in thin strips          1/2 tsp garlic salt                                      
1/4 tsp dried basil                                          Dash of pepper
1/3 cup taco sauce                                        2 tsp. prepared mustard
2 tomatoes cut in wedges                              1 lb.   chicken or hamburger cooked & drained
*Add some cumin to the hamburger after you brown it
Shredded cheese blend.  I like Taco or Mexican blends

 Heat oil in skillet, add vegetables, (- tomatoes) toss to mix well.
 Cook covered over medium heat for 4 min.  Stir occasionally.
Combine taco sauce and mustard.
Stir into vegetables . Add tomato wedges. Add spices.
Season with salt and pepper.  Cook, uncovered 3 to 5 min.
Spread over cooked boned chicken or hamburger in 9x13 in. baking dish.
 Cover with mozzarella cheese.
 Bake in 300*oven for about 1/2 hour.
 You may want to double taco sauce and mustard.
 I usually bake a little longer so the vegetables will be more tender. Enjoy!  Oneta
You could always make this without hamburger for a meatless dish or side dish!

*** I have modified this recipe so many ways.  My favorite is as follows:
I omitted the taco sauce, mustard & cumin. Instead you can add Italian seasoning to the meat or just mix the meat & veggies.  Then I mixed in pasta sauce or even V8.  I covered it with Mozzarella cheese.

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This is a favorite!!!
I just use whatever veggies are ripe from the garden.

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Red Lobster Cheddar Biscuits

Ingredients:
1/3 cup shortening
½ cup potato starch
¾ cup cornstarch
1 ¾ teaspoon xanthan gum
1 tablespoon baking powder
¼ teaspoon baking soda
1 tablespoon sugar
¾ cup milk
½ teaspoon salt
½ cup shredded sharp cheddar cheese
¼ cup butter, softened (optional--makes a very fattening biscuit!)
**********************************
Another ¼ cup butter, melted, mixed with ¼ - ½ teaspoon garlic powder

Directions:
Preheat oven to 375F. In medium bowl, blend all ingredients except for last two. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick. Cut out biscuits with 2 ½ inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned. As soon as they come out of the oven, brush with melted butter/garlic combination.

Makes 6-8 large biscuits.
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So yummy you will forget they are gluten free!

Italian Bread or Sandwich Bread

Italian Bread   *** I make this without the Italian seasoning for gluten free sandwich bread!***

1 C warm water
2 T vegetable oil or olive oil
2 t. apple cider vinegar
2 eggs and 2 egg whites
2 T sugar
1 1/4 t. salt
2 1/2 t. Xanthan gum
1/4 C non fat milk powder
1/4 C tapioca starch
1/2 C potato starch
1 3/4 C rice flour
1 T instant yeast
1 T dry Italian herb seasoning

Memory 2
preheat-13
knead-15
rise-1:15
bake-45

grease 9x5 in. loaf pan.  In Lg. bowl dissolve sugar in warm water.  Sprinkle in yeast and let stand until frothy, about 10 min.  Whisk in oil, vinegar, eggs and whites.
In seperate bowl whisk together remaining dry ingredents.  rice, potato tap milk xan herbs and salt.
Stir into liquid with wooden spoon.  Beat till smooth and slightly elastic.  About 4 min.
Spread in pan, smooth top.  Let rise in warm dreaft free place until dough reaches the top.  about 1 to 1 1/2 hours.
Bake in center of 350* oven till golden and loaf sounds hollow when tapped on bottom.  about 45 min.

Banana Bread

Banana Bread

This recipe is for making the bread in a bread machine.

Ingredients

3 bananas, mashed
1/4 cup cf sour cream

1/2 cup oil
1/2 cup sugar
1/3 cup light brown sugar, packed
1/3 cup dark brown sugar, packed
1 tsp gfcf vanilla OR 1 tsp gfcf almond extract
2 large eggs

2 cups gf flour
1 tsp baking soda
1/2 tsp gf baking powder
1/2 tsp salt

Combine mashed bananas and sour cream and place into bread machine. Add remaining ingredients in the above order. Run machine on the quickbread setting. After a couple minutes of mixing, pause the mixing process and scrape down the sides. Resume mixing, and let the machine do the work until it is done!

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Gluten free banana bread

Apple Cake

Apple Cake

2 cups flour (+about 1 Tablespoon to prepare your pan) I use Pamela's Pancake Mix!
2 cups sugar
2 eggs
1/2 cup melted margarine
2 tsp. cinnamon
7 apples peeled & sliced thin
1/2 tsp. salt
2 tsp. baking soda
1 tsp. baking powder

Put apples in large bowl.  Sprinkle on top the sugar and break in eggs.  Pour margarine over apples; mix well.  Mix remaining ingredients and pour into apple mixture.  Pour into greased and floured 13x9 pan.  (Please note:  You can NOT use cooking spray for baking.  That flour is NOT GF.  You need to use a gluten free flour for this step as well.)  Sprinkle sugar on top.  Bake 45 minutes at 350*.

I use PAMELA'S GLUTEN FREE PANCAKE & BAKING MIX instead of the flour.  We love the mix for many recipies.  You do not need to change or add anything else.  enjoy

Gluten free apple cake