Gluten Free Italian Beef With Mashed Potatoes Food

GLUTEN-FREE ITALIAN HAMBURGER DEEP DISH

Steps:

• Heat oven to 350°F. 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.
• 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.
• Bake uncovered about 30 minutes or until hot and bubbly.

ITALIAN MASHED POTATOES

Steps:

• If you happen to use larger potatoes for the double batch, halve the large potatoes because the small ones for the regualr batch can be left whole.
• Place all the potatoes in a deep pot and cover with water.
• Place a lid on the potatoes and bring it to a boil.
• Once it starts to boil, uncover and cook until tender (about twelve to fifteen minutes).
• Then drain potatoes and put them back into the hot pot.
• Add the butter, the seasoning package, milk and cheese. It really depends on how creamy and cheesy you like your potatoes when deciding how much you want to add of the milk and cheese.
• Smash the potatoes until they are the desired texture.
• Add the amount of salt and pepper to taste you like and enjoy.

DI'S GLUTEN FREE MEATLOAF WITH MASHED POTATOES & GRAVY

Steps:

• Preheat oven to 375 degrees.
• In large mixing bowl, pour milk over bread slice and mash.
• Add remaining ingredients and mix very well.
• Place in large pan, double lined with foil.
• Spread glaze on top of loaf.
• Bake for 60 minutes or until desired browness.
• Place 1/8 cup pan drippings and 1 T. margarine into a saucepan over medium heat.
• Whisk in 2 T. gluten free flour and cook for 1 minute, stirring constantly.
• Gradually whisk in beef broth, stirring constantly.
• Remove from heat and whisk in milk and spices.
• Return pan to heat and simmer until thickened.
• You may add 1 T. corn starch mixed with 1 T. cold water if you like thicker gravy.
• Add sliced mushrooms, if desired (canned or sauteed).
• Serve with mashed potatoes.

ITALIAN BEEF AND POTATO CASSEROLE

Steps:

• Cook ground chuck , onion and garlic in a large skillet over medium heat until meat is browned, stirring to crumble meat; drain. Add spaghetti sauce, water, basil, oregano, and pepper, stir well.
• Spoon 1/3 of meat mixture into a lightly greased 13 x 9 x2 inch baking dish. Top with half of potato slices; cover with 1/3 of meat mixture. Add remaining potato slices and remaining meat mixture. Cover with aluminum foil.
• Bake at 375°F for 1 hour or until potatoes are tender. Remove foil; sprinkle cheese over casserole. Bake an additional 5 minutes or until cheese melts.
• Let casserole stand 10 minutes before serving.

GLUTEN-FREE MASHED POTATO-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart baking dish (either a 9-inch square or a 7x11-inch) with cooking spray.
• Mix together ground beef, crushed cereal, 2/3 of the tomato sauce, carrots, parsley, eggs, garlic, salt, and pepper until well combined.
• Press 1/2 of the beef mixture into the prepared pan. Spread mashed potatoes on top, then spread remaining beef mixture on top of that. Cover with foil.
• Bake in the preheated oven for 45 minutes. Remove foil and top with remaining tomato sauce. Sprinkle Italian cheese blend over top.
• Return to the oven and bake until cheese is completely melted or begins to gently brown, 10 to 15 more minutes.
• Cool for 15 minutes before serving.