There are three points to keep in mind if you want to keep your casserole gluten free: the pasta, breadcrumb topping, and the cream of mushroom soup. For this recipe I used rice/lentil pasta, but chickpea or any other gluten free pasta will work. Pasta should be al dente before being baked. For the topping, I used crushed rosemary and sea salt almond flour crackers, but again there are many options that would work well here. Finally, check out my last post for my gluten free coconut cream of mushroom soup recipe! Experiment with the meat you use in this, cooked chicken or tuna are both good options but this time I went with herring canned in a spicy tomato sauce. If you'd like to keep this recipe vegan, simply substitute the meat for your favorite plant based protein, and keep in mind that not all red curry paste is vegan.
Gluten Free Casserole
Ingredients:
- 6 cups cream of mushroom soup
- 2 tbsp red curry paste
- 3 cups green peas
- 2 lbs protein of your choice
- 12 oz cooked pasta
- 6 tbsp crushed crackers
- 3 tbsp red palm oil
- 1/4 tsp salt*
- 1/4 tsp pepper*
*adjust to taste
Directions:
- Heat oven to 400F.
- Mix soup, curry paste, peas, protein, salt, pepper, & pasta together in a casserole dish.
- In a separate bowl, mix crushed crackers & red palm oil.
- Bake casserole for 30 mins.
- Remove casserole from the oven, stir, sprinkle with crushed cracker mixture, & bake for another 5 mins, or until crackers are golden and toasted.