Beefy Scalloped Potatoes Gluten Free Recipes

BEEFY SCALLOPED POTATOES - GLUTEN FREE

Steps:

• Boil sliced potatoes until tender. Drain.
• Brown ground beef and drain. Spread in 9 X 13 glass dish.
• Sprinkle with chopped onion. Sprinkle half of shredded cheese over.
• meat. Spread frozen green beans or mixed vegetables over meat and.
• onion. Sprinkle mushrooms over vegetables.
• Spread cooked sliced potatoes over vegetables. Spread the rest of the.
• shredded cheese and then pour mushroom soup over the entire casserole.
• (You could also make your own cheesy white sauce with butter, milk, and.
• corn starch or GF flour and cheese such as Velveeta.).
• Bake in 375-400 oven uncovered for about 30 minutes.

GLUTEN-FREE SCALLOPED POTATOES

Steps:

• Lightly grease a large microwave- and oven-safe casserole dish.
• Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir, and microwave until thick, another 2 minutes. Stir in Cheddar cheese.
• Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.
• Microwave, covered, on high for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.