Cheesy Veggie Casserole (Gluten Free)

I hope that everyone had a wonderful Mother’s Day! Yesterday, we decided to skip the crowded restaurant brunch scene and I surprised my step mother with a healthy picnic outside with a Quinoa Salad and a Kale Salad. I will post the quinoa recipe later this week. My dad wanted to go out to a nice dinner, but my stepmom and I decided to cook together and whip up something tasty and healthy. She has been having issues with gluten lately, so we tackled making a comfort food dish that was gluten free. This is what birthed our Cheesy Veggie Bake.

We used quinoa and amaranth pasta instead of traditional pasta and we made our cream sauce with Uncle Bob’s Oat Flour.  Check out the recipe

IMG_0296

  •   2 Packages of Ancient Grains Pasta
  • 1 Eggplant
  • 1 Onion
  • 1 Bell Pepper
  • 1 Container of Mushrooms
  • 1 Zucchini
  • 1 Garlic Clove
  • Olive Oil
  • 2 Tbsp of Italian Seasoning (salt free) of your choice

1. Boil the pasta per the directions

2. Dice up all of the veggies and place them into a large bowl.

3. Drizzle with olive oil (about 2 Tbsp) and the italian seasoning.

4. Toss in a bowl and pour onto a baking dish.

5. Roast on 400 for about 20 – 25 minutes, until the veggies are nice and roasted.

While the pasta and veggies are doing their thing, create your cheese sauce:

  • 2 Tbsp of Butter (the real deal, not the stuff in a tub)
  • 1 Tbsp of Oat Flour
  • 1 Cup of Milk (keep it on hand in case you need to add a bit more)
  • 1 Tbsp of the pasta water
  • 3 cups of grated cheese, we used Gruyere and Sharp Cheddar (leave a handful to sprinkle on top)
  • 1 tsp of Vegetable Bouillon powder
  • Dash of nutmeg
  • Salt, Pepper, & Vegetable Bouillon Powder
  • 1/4 cup of freshly grated parmesan cheese

1. While the veggies are doing their thing, add the butter to a sauce pan and let it melt.

2. Add the flour and mix vigorously until the flour and butter have combined.

3. Add the Tbsp of the pasta water and continue to stir the butter and flour mixture

4. Slowly add the milk and continue to stir the mixture

5. Stir until it thickens up, you can add more milk if it is too thick, that’s what I ended up doing, slowly adding milk until it was a smooth and creamy state

6. Add the cheese and continue to slowly stir until it is a nice thick cheese sauce

7. Season with vegetable boullion powder, nutmeg, salt and pepper

IMG_0303Pour veggies and pasta into a glass baking dish, mix around so they are evenly distributed in the pan.

Pour the cheese sauce on top of veggies and pasta.

Sprinkle the handful of shredded cheese and parmesan on top of the mixture.

Cover with aluminum foil and bake on 350 for about 15 minutes, then broil for 3 – 5 minutes to add a crunchy cheesy crust on top.

It was delicious, comforting and no belly bloat afterward! Woo Hoo!

Also, here is the brand of pasta we used – Ancient Grains

 

 

 

 

 

 

Here is the brand of flour we used – Bob’s Red Mill Oat Flour

 

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