Category Archives: Casseroles

Teresa’s Instant Pot Gluten Free Chicken Pot Pie

Well, I searched near and far for an instant pot chicken pot pie with a gluten free crust in it. I finally combined the idea of making the chicken mixture in my instant pot and then cooking it in the oven with a gluten free bisquick mixture. I have been battling strep and was looking for a hearty, but somewhat of a bland meal…and this is what I ended up doing to make the chicken pot pie:

Teresa’s Instant Pot Gluten Free Chicken Pot Pie

2 Tbs butter

1/2 onion, chopped

1 bag frozen mixed vegetables (carrots, corn, green beans, peas)

2 large red potatoes, diced

6 chicken breast tenders, thawed (or approx 1 lb)

3 cups water and 3 chicken bouillon cubes OR use 3 cups chicken broth

Seasoned salt

1/2 tsp Garlic powder

Salt and pepper to taste

1/2 tsp thyme

3 TBS cornstarch

For bisquick mixture:

3/4 cup gluten free bisquick

1/2 cup whole milk

1 egg

2 TBS butter

1 TBS parsley

In instant pot, place the potatoes, chicken, 2 TBS butter, onion, seasoned salt, garlic powder, thyme, salt and pepper, water and chicken bouillon cubes. Cook on chicken setting for 15 min. Preheat oven to 350.

Release steam on instant pot and change to sauté/brown setting and place cornstarch in a small bowl with a couple ladles of liquid from the instant pot and stir until no lumps, then add back to instant pot, along with frozen mixed vegetables. Bring to boil and let it thicken. My sauté option has a 30 min setting and I cooked it approx 25 min total. 

In 9”x 13” casserole dish, pour the mixture from instant pot. In a medium bowl, mix the bisquick mix, milk, egg and melted 2 TBS butter. Drop by spoonfuls throughout mixture. Sprinkle parsley on top. Bake approx 55 min, or until lightly golden. I actually turned mine up to 400 the last ten minutes and then I broiled my crust topping for a few min to make it more golden.

Teresa’s Squash Casserole with Cauliflower Crust, gluten free

Teresa’s Squash Casserole with Cauliflower Crust, Gluten Free


4 cups cauliflower rice (one to two heads chopped in food processor)

Garlic powder, minced onions and sea salt to taste

4 yellow squash cut in round circles

1 yellow onion, chopped

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

1 cup shredded cheddar cheese

8 oz sour cream

Seasoned salt, to taste

About 1 1/2 cups gluten free crackers, I used Blue Diamond Nut Thins Touch of Sea Salt brand

1 stick butter


Preheat oven to 450 degrees.

Chop 1-2 heads cauliflower in food processor, enough for 4 cups total.

Cook in covered casserole dish in microwave ten minutes,

Strain water out using a clean dish cloth.

Mix in the minced onion, garlic and sea salt.

Spread cauliflower rice mixture into 9×13 baking dish and cook for 6 minutes.

Meanwhile, mix squash, onions, soups, cheese, sour cream and seasoned salt together. For a vegetarian option, use two cans of cream of mushroom soup and omit the cream of chicken soup.

Once cauliflower rice has cooked about 6 minutes, remove from oven and pour squash mixture on top.

Crush crackers and spread over top, then cut the butter into about ten pieces and lay around top of crackers.

Cook about 30 min covered with aluminum foil and then remove foil and cook 15-20 more minutes uncovered, until squash is tender.



Teresa’s Hamburger Hashbrown Casserole

I was craving hash brown casserole, but I didn’t have any soup in the house. I had a packet of onion soup mix though, so I created the following recipe:

Teresa’s Hamburger Hashbrown Casserole

1 lb hamburger meat, lightly browned

1/2 to 3/4 onion, cooked with hamburger meat

2 cups sharp shredded cheese

1/2 packet French onion soup mix

1 1/2 cups chicken broth

6 diced red potatoes ( I leave peel on)

8 oz sour cream

Steak n Shake seasoning

Garlic powder


1 pack of ritz crackers (I used gluten free)

1 stick butter or 1/2 cup Country Crock

Preheat oven at 425 degrees. Lightly brown ground beef and onion in a skillet. In a casserole dish, combine chicken broth and onion soup mix. Add cheese, hamburger meat, onions, diced potatoes and sour cream. Sprinkle spices over mixture and mix well.

Meanwhile melt butter and add the crackers, crushed. Coat crackers well with butter, then add to casserole after it has cooked for 30 min. Then cook 40 more minutes, but check potatoes for doneness at 30 min if your oven cooks faster than most.


Teresa’s Breakfast Quiche with Vegetarian Alternative at End of Post


Teresa’s Breakfast Quiche with Vegetarian Alternative at End of Post

Frozen hashbrowns, cubed (I use the ones with bell peppers)…about half a bag
1/2 stick butter
3 eggs, beaten
3/4 cup evaporated milk
1/2 pack sausage (I like hot), cooked and crumbled
1/2 onion, finely chopped and cooked in microwave with 4 TBS water for 2 minutes
1 and 1/4 cups sharp shredded cheddar cheese
Salt and pepper to taste

Preheat oven to 450 degrees.

In a 9 inch pie plate or cake pan, spread the frozen hashbrowns out evenly until the bottom of pan is completely covered. You may need to run a small amount of water over the hashbrowns to break them apart, but pat them dry before putting them in pan. Melt the butter and pour over the hashbrowns. Add a little salt and pepper and mix well and then spread out again evenly in pan. Bake 25 minutes. Potatoes should start to turn lightly brown on edges.

At the same time, mix all other ingredients in a mixing bowl. Once the hashbrowns are ready, pour the mixture over them.

Turn oven down to 350 degrees and bake quiche until golden brown on top, approx 25-30 min.

Alternatively, for a vegetarian quiche, just leave out the sausage and add half a bell pepper, finely chopped and cooked the same way as the chopped onions.

My Quick Homemade Salsa and My Friend April’s Vegetarian Enchiladas


For my salsa I combined
3 cans rotel tomatoes with mild green chiles, drained
1 onion, diced
handful fresh cilantro finely chopped
4 TBS pickled diced jalapeños (or fresh)
Couple pinches sea salt

Combine all ingredients in bowl and stir well.

For my friend April’s vegetarian enchiladas, preheat oven 350 degrees
Ingredients are

1 large can Old El Paso enchilada sauce,

1 bag soft flour tortilla shells,

1 bag shredded Mexican blend cheese,

1/2 stick butter,

1 chopped onion,

2 chopped bell peppers,

1 small can green chiles

1 large bowl of your choice of cooked beans (pinto, black or white for example)

handful finely chopped cilantro

In casserole dish pour enough enchilada sauce to cover bottom of dish, lightly sprinkle with shredded cheese. Set aside.
In skillet of heated butter, sautée onions, bell peppers, green chiles and cilantro until still just slightly crispy but done. Set aside.
Assemble enchiladas by filling each tortilla shell with beans and onion mixture then roll up and place in casserole dish. Fill dish with as many tortillas as will fit. Top heavily with enchilada sauce and then shredded cheese. Cover with aluminum foil.
Bake for 45 min.

serve with salsa, sour cream, guacamole, tortilla chips, etc.

Cousin Lorinda’s Sweet Potato Casserole

Lorinda’s Sweet Potato Casserole

  • 3 cups mashed sweet potatoes
  • 1 cup brown sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1/2 cup melted butter


  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/3 cup melted butter
  • 1 cup chopped pecans

Combine first six ingredients and place in a buttered casserole dish.  Combine remaining four ingredients and sprinkle over the top of the sweet potato mixture.  Bake at 350 degrees for 30-40 minutes.

Cousin Lorinda’s Corn Casserole


Lorinda’s Corn Casserole (I tripled this recipe to serve the amount of people having Thanksgiving dinner…note from Teresa: when tripled, can also substitute one 16 oz bag of mixed white/yellow corn, I use Birds Eye brand Baby Gold and White Shoe Peg and one frozen pack 16 oz southern style cream corn, I use PictSweet brand and just thaw them prior to mixing together.)

  • 1 Can of Whole kernel Corn Drained
  • 1 Can of Cream-Style Corn
  • 1 Package Jiffy Corn Muffin Mix
  • 1 Cup Sour Cream
  • 1/2 Cup Melted Butter

Combine all ingredients and bake at 350 degrees for 45 to 60 minutes