Pin It gluten-free pastas I like, I really don't serve many casseroles anymore. But casseroles can be so convenient because they usually don't require much kitchen time - just put together a few ingredients and pop it in the oven to bake (while you go fold laundry, change diapers, paint your nails - whatever). So a few weeks ago, as I was craving something baked in one dish, I came across a bag of shredded potatoes in my freezer and a new family-pleasing dinner was born. And as always, it has no gluten, dairy or eggs. I imagine this one would freeze well, too. See what you think?
Shredded Potatoes and Beef Casserole
1 lb ground beef or ground turkey
1 small onion, diced
2 cloves garlic, minced
1 tsp oregano
1 tsp basil
salt and pepper to taste
8 oz tomato sauce
1 cup peas
1 cup corn
5 cups shredded potatoes (fresh would be nice, but frozen works just fine)
Preheat oven to 450 degrees. In a large skillet, saute onions in a bit of olive oil for a few minutes. Add ground beef and brown it. Add in garlic and other seasonings. Add tomato sauce, peas and corn. Cook until everything is mixed and heated through. Transfer to a 13 x 11 baking dish. Sprinkle shredded potatoes evenly over the top. Bake uncovered at 450 for about 30 minutes. Enjoy!
This recipe is being shared at Gluten Free Fridays, Foodie Friday, Fresh Bites Friday, Foodtastic Friday, Food on Friday, Weekend Kitchen Creations, Inspire Me Monday, Musings of a Housewife, Better Mom Monday, Melt In Your Mouth Monday, Make Your Own Monday, Motivation Monday, Slightly Indulgent Tuesday, Fat Tuesday, Traditional Tuesday, Wednesday Extravaganza, Fresh Foods Wednesday, Cast Party Wednesday, What's Cooking Wednesday, Gluten Free Wednesday, Healthy 2day Wednesday, Allergy Free Wednesday, Tasty Traditions, Frugal Food Thursday, Full Plate Thursday, Thriving on Thursday