GLUTEN-FREE, DAIRY-FREE ASPARAGUS CASSEROLE
If you love casseroles, but you need to avoid gluten or dairy, try this recipe! Nutritional yeast gives it a cheese-like flavor, and gluten-free bread crumbs combine with some crunchy favorites to give your fresh asparagus some flavor and texture.
Provided by Bibi
Categories Main Dish Recipes Casserole Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 7 x 11-inch baking dish with cooking spray.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until fork-tender, about 5 minutes. Drain.
- Combine bread crumbs and 2 tablespoons nutritional yeast in a bowl. Sprinkle 1/2 of the bread crumb mixture on the bottom of the prepared baking dish; top with asparagus spears and season lightly with salt. Reserve remaining bread crumbs for the topping.
- Combine raw cashews, chicken broth, 1/4 cup nutritional yeast, garlic, nutmeg, salt, and pepper in the bowl of a small food processor or blender. Blend at medium-high speed until mixture is smooth, about 3 minutes. Add egg white and blend at medium-high speed for 1 more minute.
- Spread blended contents evenly over the asparagus spears, and top with bacon, sliced almonds, and reserved bread crumbs. Drizzle melted margarine over the top.
- Bake in the preheated oven on the center rack until top is lightly browned and casserole has set, about 30 minutes.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 17.4 g, Cholesterol 2.2 mg, Fat 11.5 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 2.1 g, Sodium 249 mg, Sugar 3.4 g
GLUTEN FREE ASPARAGUS-TUNA CASSEROLE
This tuna casserole recipe uses gluten-free pasta, flour, and bread crumbs, so it's safe to eat for anyone going gluten-free. Plus, this gluten-free casserole is ready to serve in just over an hour!
Provided by BHG Test Kitchen
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. In a large saucepan cook pasta according to package directions, adding potatoes for the last 4 minutes of cooking; drain.
- Meanwhile, in a large Dutch oven heat 2 tablespoons of the butter over medium heat. Add onion; cook about 3 minutes or until tender, stirring occasionally. Stir in flour, salt, and pepper; cook and stir for 2 minutes. Gradually stir in milk; add lemon peel. Cook and stir until thickened and bubbly. Gradually add provolone, stirring until melted. Gently fold in cooked pasta mixture, asparagus, tuna, and olives. Transfer mixture to a 3-quart baking dish.
- For topping, in a small bowl heat the remaining butter over medium heat until melted. Stir in bread crumbs and Parmesan cheese. Sprinkle on top of tuna mixture. Bake for 25 to 30 minutes or until tuna mixture is heated through and topping is golden.
Nutrition Facts : Calories 518 kcal, Carbohydrate 38 g, Cholesterol 65 mg, Protein 28 g, SaturatedFat 11 g, Sodium 728 mg, Sugar 7 g, Fat 28 g, UnsaturatedFat 10 g
DAIRY FREE CHICKEN CASSEROLE
I have had to go dairy free so there are many recipes I cannot even try. This one is one I modified from recipe #118072. It has a nice flavor considering its diary free. I used leftover grilled chicken in it. My youngest son can sometimes be hard to please and he really enjoyed this.
Provided by AzureLynn
Categories Chicken
Time 50m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet bring 2 tbsp oil and 2 tbsp water to a light simmer.
- Add flour slowly and blend until smooth.
- Add thyme, onion powder, garlic powder.
- Slowly add 2 cups of water and bouillon then continue blend until its a smooth consistency.
- Add cooked chicken and stir.
- Lightly grease a casserole dish and layer rice in bottom.
- Layer peas and carrots onto rice.
- Carefully pour chicken mixture over vegetables.
- Dust bread crumbs over the casserole.
- Bake in a 400°F oven for 25 to 35 minutes.
- Enjoy with a fresh salad.
Nutrition Facts : Calories 388.1, Fat 12.3, SaturatedFat 2.4, Cholesterol 52.6, Sodium 502.2, Carbohydrate 43.8, Fiber 3.5, Sugar 3.8, Protein 23.7
GLUTEN-FREE, DAIRY-FREE ASPARAGUS CASSEROLE
If you love casseroles, but you need to avoid gluten or dairy, try this recipe! Nutritional yeast gives it a cheese-like flavor, and gluten-free bread crumbs combine with some crunchy favorites to give your fresh asparagus some flavor and texture.
Provided by Bibi
Categories Casseroles
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 7 x 11-inch baking dish with cooking spray.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until fork-tender, about 5 minutes. Drain.
- Combine bread crumbs and 2 tablespoons nutritional yeast in a bowl. Sprinkle 1/2 of the bread crumb mixture on the bottom of the prepared baking dish; top with asparagus spears and season lightly with salt. Reserve remaining bread crumbs for the topping.
- Combine raw cashews, chicken broth, 1/4 cup nutritional yeast, garlic, nutmeg, salt, and pepper in the bowl of a small food processor or blender. Blend at medium-high speed until mixture is smooth, about 3 minutes. Add egg white and blend at medium-high speed for 1 more minute.
- Spread blended contents evenly over the asparagus spears, and top with bacon, sliced almonds, and reserved bread crumbs. Drizzle melted margarine over the top.
- Bake in the preheated oven on the center rack until top is lightly browned and casserole has set, about 30 minutes.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 17.4 g, Cholesterol 2.2 mg, Fat 11.5 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 2.1 g, Sodium 249 mg, Sugar 3.4 g
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