Monday, January 11, 2010
Gluten Free Casseroles
Yes - you read it right! Going gluten free does not mean that you have to give up your creamy comfort foods! Below is one of our favorites!
Vegetable Casserole - this works well with carrots, cauliflower, broccoli, and/or potatoes! I sometimes buy the bag of vegetables mix of these three that are already cut up and ready to use!
1 head of cauliflower/broccoli cut into small florets (or a bag of those baby carrots)
3T. butter, divided
1/3 cup rice crispies cereal, placed in a baggie and crunched up using the back of a spoon by an overactive child!
1/2 cup grated swiss cheese (or Gruyere if your feeling adventurous)
1 small onion finely chopped
1 clove of garlic, minced
2 cups of milk (use low fat if you are watching your waistline, use whole milk if it has been a long day!)
1/4 cup rice flour
salt and pepper to taste!
Preheat oven to 400. Line a baking sheet with foil and lightly spray with cooking spray. Place vegetables on foil and lightly spray again. Season with salt and pepper. Roast in oven for about 15 to 20 minutes or until fork tender. Meanwhile, melt 1T butter in a small bowl. Stir in cereal and cheese (this will be the topping). In a skillet, melt 2 T. butter and saute onion and garlic for a few minutes. Stir in rice flour and cook for about a minute. Slowly add milk and bring to a boil. Stirring often, milk mixture will slowly get thick and creamy. This may take 10 minutes or so.
Taken vegetable out of oven and place in a casserole dish. Pour milk mixture over top then sprinkle cereal mixture on top. Broil in oven under high until top is golden brown. YUM!