Cabbage Noodle Tuna Casserole – Low Carb, Gluten Free

Cabbage Noodle Tuna Casserole – Low Carb, Gluten Free

Yield: Makes 8 Servings

Ingredients

• 2 tbsp olive oil
• 2 tbsp grass-fed butter
• medium head green cabbage (about 1 1/2 lbs), cut into large shreds
• 1 cup onion, chopped
• 3 ribs celery, chopped
• 2 cloves garlic, minced
• sea salt and black pepper, to taste
• 2 tsp dried dill or 2 tbsp fresh dill
• 2 tsp dry mustard powder (get it here)
• 2 tbsp lemon zest
• juice of 1 lemon
• 1 1/2 cup heavy cream
• 1 1/4 cup Parmesan cheese, grated, divided
• 3 - 5oz cans albacore tuna, drained (I use this brand)
• 1/2 cup frozen peas

Instructions

1. Heat the olive oil and butter in an extra large ovenproof skillet over medium heat.
2. Once heated, add the cabbage, onion, celery, garlic, sea salt and black pepper to the pan.
3. Sauté until the vegetables are crisp tender - about 10 minutes.
4. Mix in the dill, mustard powder, lemon zest, and lemon juice.
5. Pour the heavy cream and 1 cup Parmesan cheese into the pan. Mix in and keep stirring until the cheese has melted and combined with the heavy cream.
6. Reduce heat to medium low and let simmer to allow the sauce to thicken.
7. Once the sauce has started to thicken, stir in the tuna and the peas.
8. Sprinkle the remaining Parmesan over the top of the dish and transfer to the oven.
9. Broil on high for 3-5 minutes or until the Parmesan on top has made a golden brown crust.

source:http://peaceloveandlowcarb.com

Chicken and Biscuits Casserole

Chicken and Biscuits Casserole

Ingredients

• 1 medium onion, chopped
• 1 1/2 teaspoons butter
• 4 cups Rotisserie chicken, chopped
• 1 small jar chopped pimiento
• 1 can cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1 cup mild cheddar cheese, shredded
• 8 frozen biscuits

Instructions

1. Take the biscuits from the freezer and allow them to begin thawing while you prepare the rest of the ingredients.
2. Spray 11 x 7 baking dish with cooking spray.
3. Preheat the oven to 350 degrees.
4. Heat butter in a skillet and saute onions until tender.
5. Combine chicken, soup, sour cream, milk, pimento, and onions and spoon into the prepared baking dish.
6. Bake for 15 minutes.
7. Sprinkle the shredded cheese and top with the biscuits.
8. Bake for about 20 minutes until bubbly and the biscuits are golden brown. Enjoy!
   

source:http://writtenreality.com

Chili Dog Biscuit Casserole

Chili Dog Biscuit Casserole

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings: 6
Author: Nichole

Ingredients

• 1 (28 ounce) Can Chili, With or without beans
• 8 Hot Dogs, Cut into bite sized pieces
• 1 (16 ounce) Can Refrigerated Biscuit Dough, Like Pillsbury Grands
• 2 Cups Shredded Cheese

Instructions

1. Preheat oven to 375 degrees.  Grease a 9x13 inch baking dish lightly with oil or non stick cooking spray, set aside.
2. Open the biscuits.  Cut each biscuit into quarters and place into a large bowl. Add the sliced hot dogs, chili, and 1 1/2 cups of the cheese to the biscuits in the bowl, stir very well to combine.
3. Pour mixture into prepared baking dish, and cover with foil.  Bake in preheated oven for 25 minutes.  Take the casserole out of the oven and discard the foil.  Top with remaining 1/2 Cup of cheese.  Bake uncovered for an additional 20 minutes, until biscuits are cooked through.

Recipe Notes
NOTE:  I like to use a triple cheddar blend for the cheese in this recipe.  Any cheese you like best will work!
NOTE:  This is also great with minced onions added in before cooking.

source:http://thesaltymarshmallow.com

MEXICAN TATER TOT CASSEROLE RECIPE

MEXICAN TATER TOT CASSEROLE RECIPE

INGREDIENTS:

• 1 lb. 85/15 ground beef
• 1 onion, diced ( about ¼ cup)
• 1 packet taco seasoning mix (1 oz.)
• 1 can green chiles (4 oz.)
• 1 can black beans ( 15.5 oz.) rinsed and drained
• 1 bag frozen corn (14.4 oz.)
• 1 can red enchilada sauce (10 oz.)
• 3 cups shredded cheddar & monterey jack cheese (off the block), divided
• 4 cups frozen tater tots
• Cilantro, optional garnish
• Sour cream, optional

DIRECTIONS:

1. Preheat oven to 375 degrees. Spray a 9 by 13 inch baking dish (I used this one) with non-stick cooking spray.
2. Add the ground beef  and the onion to a 12-inch skillet, brown meat until thoroughly cooked. Drain off excess fat and return to skillet. Add the season packet, green chiles, black beans, frozen corn and the enchilada sauce to the meat and onion, stir until combined. Over medium heat cook another 8 to 10 minutes. Add 2 cups of shredded cheese to the meat mixture and stir until blended. Pour into the baking dish and spread evenly. Place the tater tots evenly over top. Bake for 35 to 40 minutes.
3. Remove from oven, add the remaining cup of cheese over the top. Bake another 5 minutes or until cheese is melted. Garnish with cilantro and top with sour cream!

source:https://dearcrissy.com