Broccoli Potato Casserole

Broccoli Potato Casserole

 

Broccoli Potato Casserole | Gluten-free, Egg-free, Wheat-free, Corn-free, Oat-free, Soy-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

#AllergicToEverything® Gluten-Free Corn-Free Broccoli Potato Casserole Recipe

All the comfort of a fall or winter casserole, yet healthier, packed with broccoli.  Serve it as a hearty side with ham or as a vegetarian main dish.  Quick to throw together with ingredients you already have on hand.

Gluten-Free Corn-Free Broccoli Potato Casserole Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
All the comfort of a fall or winter casserole, yet healthier, packed with broccoli. Serve it as a hearty side with ham or as a vegetarian main dish. Quick to throw together with ingredients you already have on hand.
Course: Side Dish
Cuisine: American, Comfort Food
Servings: 6 people
Author: Jessica Gray Schipp | #AllergicToEverything®
Ingredients
The Filling:
  • 1 medium white onion, diced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon garlic powder
  • 2 tablespoons dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 8-ounce package light cream cheese, at room temperature
  • 1 leftover baked potato, chopped
  • 1 16-ounce bag frozen broccoli, defrosted in the fridge overnight, chopped up
  • 1/4 to 1/2 cup chicken stock or broth, just enough to make mixture lose
  • peppercorn romano or parmesan, shredded (enough to lightly dust the top)
The Crunchy Topping:
  • 1 cup Rice Chex
  • 1 tablespoon olive oil
  • a dash of salt and pepper
  • a zip lock baggie
Instructions
  1. Preheat the oven to 350º.
  2. In a saucepan, over medium heat, saute onion, olive oil, and butter until onion is translucent. Add garlic powder, dijon mustard, salt, and pepper, stir well to combine.
  3. Add cream cheese and stir well. Add potato and mix to combine. Add broccoli and stir until mixture is evenly combined.
  4. Pour in a little chicken stock to add moisture to the mixture. You want the consistency of cream of mushroom soup. It should be thick, not too watery.
  5. Move into a 9-inch glass pie pan or another baking dish. Sprinkle with shredded peppercorn romano.
  6. In a plastic baggy, combine rice Chex, olive oil, and a dash of salt and pepper. Close the baggy so no air is left and crush the mixture until it is well combined. Sprinkle over the top of the casserole.
  7. Bake for 30 mins at 350º. 

  8. Let it sit for 5 or so minutes and enjoy!

Recipe Notes
  • Substitute broccoli for cauliflower, make it your own, use what you have on hand. Swap cream cheese for goat cheese or try it with cheddar.
  • If you don’t have a leftover baked potato, you can microwave-bake one in just a few minutes.
  • Use crackers or chips instead of Rice Chex to get the crunchy top.

Recipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Broccoli Potato Casserole: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeBroccoli Potato Casserole: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Tami’s Red Sauce Two Ways: Bolognese & Vegetarian-Vegan

Tami’s Red Sauce Two Ways: Bolognese & Vegetarian-Vegan

Tami's Red Sauce Bolognese Pasta Sauce #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

A simple bolognese to spread over your favorite pasta or lasagna recipe.  To make it vegetarian or vegan-friendly, substitute chopped artichoke and spinach for the ground beef.  See both recipes below!

#AllergicToEverything® Tami’s Red Sauce: Bolognese Tomato Sauce with Ground Beef

Tami's Red Sauce: Bolognese Tomato Sauce with Ground Beef
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
 

This red sauce is a crowd pleaser, takes next to no effort, and can be made with fresh or dried herbs that you probably already have in your pantry!

Course: Main Course, Pasta Sauce, Sauce
Cuisine: Italian
Servings: 8 people
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • 1 pound ground beef (for vegetarian version see notes)
  • 2 cans (29-ounce) tomato sauce
  • 3 tablespoons dried basil
  • 3 tablespoons dried oregano
  • 3 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Instructions
  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease.
  2. Stir tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper into the beef; bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.
Recipe Notes
  • VEGETARIAN/VEGAN VERSION: Substitute chopped artichokes and fresh spinach for the ground beef.  I like to use the marinated artichokes from Trader Joe's.
  • Fresh herbs really add an extra layer of flavor. If I have any of the ingredients fresh, I substitute: 1 cup basil, chopped; 1 cup oregano, chopped, 2 onions, finely chopped; or 3 cloves garlic, minced.
  • This makes enough sauce for 2 boxes of pasta; it freezes well.  Try freezing in ice cube trays to keep single size portions on hand, two cubes per person.

#AllergicToEverything® Tami’s Red Sauce: Tomato Sauce with Spinach & Artichoke (Veggie-Vegan version!)

Tami’s Red Sauce: Tomato Sauce with Spinach & Artichoke
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

This red sauce is a crowd pleaser, takes next to no effort, and can be made with fresh or dried herbs that you probably already have in your pantry!  This is a vegetarian & vegan-friendly version that is amazing over pasta. 

Course: Main Course, Pasta Sauce, Sauce
Cuisine: Italian
Servings: 8 people
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • 2 cans (29-ounce) tomato sauce
  • 1 jar marinated artichokes (I buy mine at Trader Joe's)
  • 10 ounces fresh spinach
  • 3 tablespoons dried basil
  • 3 tablespoons dried oregano
  • 3 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Instructions
  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease.
  2. Add in tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper.  Stir well; bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.

  3. About 10 minutes before the sauce is finished, add in your chopped artichoke and spinach, stir to combine and allow the flavors to meld for the rest of the cooking time. 

Recipe Notes
  • Fresh herbs really add an extra layer of flavor. If I have any of the ingredients fresh, I substitute: 1 cup basil, chopped; 1 cup oregano, chopped, 2 onions, finely chopped; or 3 cloves garlic, minced.
  • This makes enough sauce for 2 boxes of pasta; it freezes well.  Try freezing in ice cube trays to keep single size portions on hand, two cubes per person.
  • Click here for the non-vegetarian/vegan version. 

Tami's Red Sauce Bolognese Pasta Sauce #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Tami's Red Sauce Bolognese Pasta Sauce #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Check out the reviews on Allrecipes!

Recipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Spinach Artichoke Vegetarian Pasta SauceTami's Red Sauce Bolognese Pasta Sauce with ground beef: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeTami's Red Sauce Bolognese Pasta Sauce with ground beef: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeBolognese Pasta Sauce with ground beef: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Flax Egg

Flax Egg

#AllergicToEverything® Flax Egg

I recommend trying out Spectrum’s Organic Ground Flaxseed for Flax Eggs.  I store mine in a glass container in the fridge to help with shelf life.

Flax Egg
Prep Time
1 min
Total Time
1 min
 

A great egg-substitute for baking.  Best for replacing no more than three eggs. 


Course: Substitution
Cuisine: Baking
Servings: 1 "egg"
Author: Jessica Gray Schipp | #AllergicToEverything®
Ingredients
  • 1 tablespoon ground flaxseed
  • 2 tablespoons warm water
Instructions
  1. Mix the ground flaxseed with the warm water and let it sit for 15-30 seconds before adding it to the recipe of your choice. 

Recipe Notes
  • I use ground flaxseed as my egg replacer.  To replace one egg, all you do is combine one tablespoon of ground flaxseed with two tablespoons of warm water.  My mix required three eggs so I used 3 tablespoons of ground flaxseed and 6 tablespoons of warm water.  This is the flax I use: Spectrum Essentials Organic Ground Flaxseed.  I prefer the nutritional properties and texture of the flax but you can also use egg replacers like Ener G Egg Replacer.

Ground Flaxseed Flax Egg #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Recipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Flax Egg Eggless: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free Eggless Eggs: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeFlax Egg: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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