Gluten-free Sausage, Eggs, and Cheese Breakfast Casserole Recipe

sausage, egg, cheese casseroleThis delicious gluten-free sausage, eggs, and cheese breakfast casserole can be prepared the night before, refrigerated, and cooked the next day to save time.

  • 1 (12 oz) roll breakfast sausage
  • 2 C shredded Cheddar cheese
  • 6 eggs, beaten
  • 1 package gluten-free country gravy mix (we use Pioneer)
  • 6 slices gluten-free bread, cut into 1-inch cubes

Preheat oven to 325 degrees F.

Cook crumbled sausage in large skillet on medium heat until brown, stirring occasionally. Pour into 8-inch casserole dish.

Sprinkle cheese over sausage.

In medium bowl, make gravy per package instructions.

Beat eggs. Add to gravy. Beat with wire whisk until well blended.

Pour over cheese.

Arrange bread cubes evenly over mixture.

Drizzle butter over bread, if desired.

Bake, uncovered, 40 minutes or until knife inserted in center comes out clean.

Let stand 10 minutes before serving.

Enjoy!

You can find my April Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Family Supper Casserole Recipe

family supper casseroleI have made this gluten-free Family Supper Casserole recipe for decades, and I never get tired of eating it. I believe it’s the chili sauce that makes the difference.

  • 8 oz gluten-free spaghetti
  • 1 lb hamburger meat
  • 3/4 cup chili sauce
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups grated sharp Cheddar cheese (6 oz)
  • 1 1/2 cups milk

Preheat oven to 350 degrees F.

Cook spaghetti as package directs. Drain.

In large skillet, saute meat until no longer red.

Stir in 1/2 cup chili sauce, the oregano, salt, and pepper.

In well-greased 2-quart casserole, place half of the spaghetti, then half of the meat mixture. Sprinkle with half of the cheese. Add remaining spaghetti, meat, and cheese.

Pour milk over all.

Top with remaining 1/4 cup chili sauce.

Bake, uncovered, 35 minutes, or until milk is absorbed and cheese is melted.

Enjoy!

You can find my March Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Lemon Butter Chicken Recipe

lemon butter chicken over riceThis delicious gluten-free Lemon Butter Chicken recipe blends lemon and butter together to deliver a marvelous taste that’s hard to beat.

  • 4 boneless, skinless chicken breasts, sliced in half lengthwise
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Tbsp olive oil, divided
  • ¾ cup gluten-free flour
  • 4 Tbsp butter
  • 2 cloves garlic, minced
  • 2 lemons, thinly sliced
  • ¼ cup fresh lemon juice
  • ½ cup fresh parsley

Preheat oven to 350 degrees F. Pound chicken breasts with a mallet until all are an equal thickness. Sprinkle with salt and pepper.

Heat a large skillet over medium heat and add 1 tablespoon olive oil. (It may take more oil to cook the chicken.)

Coat each chicken breast with gluten-free flour, shaking off any excess. Working in batches, place half of the chicken pieces in skillet and cook 3-4 minutes, then flip and cook 3 minutes longer. Transfer to a baking dish.

Heat remaining tablespoon of oil in skillet and cook remaining chicken. Place in baking dish.

Add butter and garlic to skillet and cook 30 seconds over medium-low heat.

Add lemon slices and lemon juice. Cook 2-3 minutes, flipping the lemons in the pan.

Pour lemon butter mixture over chicken.

Bake 15-20 minutes, or until internal temperature of chicken reaches 165 degrees F. Remove from oven and sprinkle with parsley if using.

Enjoy!

You can find my November Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Gluten-free Fiesta Chicken Casserole Recipe

This gluten-free Fiesta Chicken Casserole recipe contains chicken, pasta, corn, shredded cheese, and black beans. Delicious.

  • 2 1/2 cups uncooked gluten-free Rotini pasta
  • 2 1/2 cups cooked chicken
  • 2 cups shredded Cheddar cheese (or Mexican blend)
  • 15 oz can black beans, rinsed and drained
  • 15 oz can corn, drained
  • 1 cup sour cream
  • 1 cup salsa
  • 1 package Taco seasoning
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • cilantro and avocado for garnish

Heat oven to 350 degrees F. Grease 9X13 baking dish with cooking spray.

Cook pasta as per directions.

Combine sour cream, salsa, Taco seasoning, cumin, garlic powder, and onion powder.

Drain pasta. Add to sour cream mixture.

Add corn, beans, and chicken. Stir to combine.

Add 1 cup cheese.

Pour into baking dish.

Sprinkle remaining cup of cheese on top.

Cover with foil. Cook 20 minutes.

Remove foil. Cook additional 5 minutes.

Garnish with sour cream, salsa, cilantro, and avocado.

Enjoy!

You can find my October Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Gluten-free King Ranch Chicken Recipe

King Ranch ChickenThis gluten-free King Ranch Chicken blends shredded chicken with Rotel tomatoes, cheese, and sour cream to create a wonderful Mexican-flavored dish.

  • 1 pound chicken, chopped
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 10 oz can Rotel tomatoes
  • 8 oz shredded Cheddar cheese
  • 1/2 cup sour cream
  • 1 cup chicken broth
  • 1 Tbsp vegetable oil
  • 2 Tbsp butter
  • 2 Tbsp corn starch
  • 5 cups tortilla chips
  • 2 green onions, chopped
  • chili powder

Preheat oven to 375 degrees F.

Chop chicken. Season with chili powder. Brown in hot oil.

Remove chicken from skillet.

Add butter, diced onion, and bell pepper. Soften.

Add chicken broth and simmer.

Mix corn starch in 2 Tbsp water until smooth. Pour mixture into skillet. Stir until thickened.

Drain the tomatoes and add to mixture.

Remove from heat.

Add chicken, sour cream and 1/2 of cheese. Stir well.

Layer tortilla chips and chicken. Top with remaining cheese.

Bake 15 minutes.

Top with green onions and serve.

Enjoy!

You can find my August Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Gluten-free Taco Tater Tots Recipe

This tasty gluten-free Taco Tater Tots recipe is easy to prepare.

  • 1 lb ground turkey OR beef
  • 1 package taco seasoning, divided
  • 1 cup chopped onion
  • 1 cup canned black beans, drained and rinsed
  • 1 cup Mexican blend shredded cheese
  • 2 cups frozen tater tots
  • nonstick cooking spray
  • sour cream, avocado optional

Preheat oven to 425 degrees F. In a large skillet brown ground meat with 2 Tbsp taco seasoning and onion. Add black beans and stir to combine.

Spread mixture into a 9-inch dish and top with cheese. Spray tater tots lightly with nonstick cooking spray and toss with remaining taco seasoning. Place tots on top of cheese.

Bake 20-25 minutes, until tots are crispy.

Enjoy!

You can find my October Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Crockpot Chicken Posole Recipe

This oh so good quick and easy Gluten-free Crockpot Chicken Posole Recipe can be doubled and frozen for later.

  • 1-2 tablespoons olive oil
  • 1 pound boneless chicken breasts, cut into 1-inch cubes
  • 1 14.5 oz can enchilada sauce
  • 1 15.5 can canned corn
  • 1 10 oz can diced tomatoes with chiles
  • 1 cup chicken broth
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 tablespoon cumin
  • 1 tablespoon chili powder

Pour all ingredients into crockpot and mix.

Cook on high for 6 hours.

Serve with avocado and tortilla chips.

Enjoy!

You can find my September Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Cabbage Patch Stew Recipe

I adapted this yummy gluten-free Cabbage Patch Stew recipe from Blind Pig and the Acorn. Pilot made dumplings to go with it, but we decided it’s better without them.

  • 1 pound ground beef
  • 2 medium onions, thinly sliced
  • 1 1/2 cups coarsely chopped cabbage
  • 1/2 cup chopped celery
  • 16 oz stewed tomatoes
  • 15 1/2 oz kidney, OR black beans
  • 1 cup water
  • 1 teaspoon pepper
  • 1 teaspoons chili powder

Cook and stir ground beef in Dutch oven until brown. Drain

Add onions, cabbage, and celery. Cook and stir until vegetables are light brown.

Stir in tomatoes, beans (with liquid), water, salt, pepper, and chili powder.

Heat to boiling. Reduce heat.

Cook uncovered over low heat 10 minutes.

Cover and cook an additional 10 minutes.

Enjoy!

You can find my August Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Tamale Casserole Recipe

This gluten-free Tamale Casserole can be made with packaged or homemade tamales. Pilot used packaged.

  • 8 tamales
  • 8 oz enchilada sauce
  • 1 cup chopped onion
  • 1 cup shredded cheese

Place tamales in 8 X 8″ baking dish. Cover with enchilada sauce, onions, and cheese.

Bake 350 degrees F for 30 minutes, or until cheese is melted.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

You can find my May Inspire a Fire post here. Please stop by and read it.

Gluten-free Eggplant Casserole Recipe

Pilot created this easy gluten-free Eggplant Casserole the other night. All I can say is, Delicious!

  • 1 eggplant peeled and thinly sliced
  • 1 thinly sliced green pepper
  • 1 thinly sliced onion
  • 1/4 cup pine nuts
  • 2 cloves garlic crushed
  • 14 oz fire roasted pizza sauce
  • 1 tsp oregano
  • 2 1/2 oz crumbled Feta cheese

Saute first five ingredients. Pour pizza sauce over vegetables. Stir until heated through.

Pour into 8 X 8 casserole dish. Cover with Feta cheese.

Bake 350 degrees F until bubbly. About 20 minutes.

Serve with roasted potatoes or rice.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

You can find my April Inspire a Fire post here. Please stop by and read it.