"Doritos"* Chicken & Cheese Casserole

Doritos* Chicken and Cheese Casserole

3 cups cooked chicken, chopped (I used a rotisserie chicken)
1 cup sour cream
1 can cream of chicken soup**
1 can of corn, drained
1/4 cup minced onion
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 medium sized bag of nacho cheese Doritos, crushed 

*Doritos are NOT gluten free!  I used Kroger brand nacho chips (the Doritos "knock offs")  Check the label!!!  ALWAYS check the label!  My bag did not say GF but Kroger put it on the shelf tag. ***UPDATE*** I bought some Kroger brand 'doritos' today.  They actually said "A GLUTEN FREE FOOD" right on the bag!!  (If you are a 100% gluten free home, you will appreciate this as much as we do!)

**Most soups are NOT gluten free.  I used Pacific brand GF cream of chicken soup.  

(Progresso makes a yummy gluten free cream of mushroom soup.  It is not condensed so you have to adjust your recipe accordingly.  )


Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

This was great!  I threw in some bell peppers, very, very finely chopped mushrooms & green onions.  I put some green onions on top.  

Loaded Potato Casserole

Loaded potato casserole

8 medium potatoes, peeled and cut into quarters
1/2 cup cream cheese
1/2 cup sour cream
1/4 cup butter
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper (optional)
1 1/2 cups shredded cheddar cheese, divided
8 slices bacon, cooked, chopped, divided
1/2 bunch green onions, sliced

Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well.

Preheat oven to 375° degrees F.

Transfer potatoes back to the saucepan. Mash with a potato masher until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly into a lightly oiled 3-quart casserole dish. Use a spatula or fork to make an irregular surface

Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt cheese. Serve immediately.

Gluten Free Italian Hamburger Deep Dish

Gluten Free Italian Hamburger Deep Dish

PREP TIME  15 Min
TOTAL TIME 45 Min
SERVINGS 8

INGREDIENTS:
1 lb lean (at least 80%) ground beef (I used sausage)
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 2/3 cups water
1/4 cup butter or margarine
1 teaspoon salt, if desired
2 tablespoons instant minced onion
1 teaspoon dried oregano leaves
2/3 cup milk
2 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
3 to 4 medium tomatoes, sliced
4 oz mozzarella cheese, shredded or sliced

1 Heat oven to 350ºF. Grease or spray 11x7-inch (2-quart) glass baking dish. In 10-inch skillet, cook beef, 1 teaspoon salt, the pepper and garlic over medium heat,

stirring occasionally, until beef is brown; drain.

2 In 3-quart saucepan, heat water, butter, 1 teaspoon salt, the onion and oregano to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let

stand about 30 seconds or until liquid is absorbed; whip with fork until fluffy. Spread half of the potato mixture in baking dish. Layer with beef and half of the tomatoes.

Top with remaining potatoes and tomatoes; sprinkle with cheese.

3 Bake uncovered about 30 minutes or until hot and bubbly.

Betty Crocker Chicken Fingers

3/4 cup Bisquick® Gluten Free mix
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt or garlic salt
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips
2 eggs, slightly beaten
3 tablespoons butter or margarine, melted

1 Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
2 Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place chicken on cookie sheet. Drizzle butter over chicken.
3 Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.

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.

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!!!

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.

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!  ;)

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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