Gluten Free Hamburger Casserole Recipe (2024)

FAQs

What binds a casserole together? ›

The key to a good casserole is the sauce or broth that binds those ingredients together as they bubble in the oven, allowing the flavors to meld together into a harmonious, comforting meal. This can be something as simple as the McCormick Brown Gravy Mix used in this tasty Hamburger Casserole dish.

Yes, meat is naturally gluten-free.

Plain, fresh cuts of meat, including beef, poultry (chicken, turkey, etc), rabbit, lamb and fish/seafood meat, are all gluten-free. However, be careful with breaded or floured meats, which typically contain wheat and therefore gluten.

Make a cornstarch slurry for a fast and easy thickener.

Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.

Hamburgers made from scratch with meat labeled “100% ground beef” wouldn't contain gluten; however, many preformed patties, such as those served at restaurants, may contain wheat. “Imitation crab meat found in prepared seafood salads and California-style sushi rolls may contain gluten,” Brown adds.

Liquid for casseroles

Bone stock is good for beef casseroles, but failing that plain hot water enriched with a few drops of Worcestershire sauce and mushroom ketchup makes a handy instant stock. Red or white wine will add extra flavour of its own, and its acidity will actually help to tenderise the meat as it cooks.

Mayonnaise or “mayo” is typically made from naturally gluten-free ingredients: eggs, oil, vinegar, lemon and sometimes mustard/mustard seed or other spices. Mayo brands that have a gluten-free label have passed thorough testing and are safe to eat for people with celiac disease.

While most cheeses by themselves do not contain gluten, foods that contain cheese as one ingredient may not be gluten-free, so you should always read the label. Cheesecake is not gluten-free (unless specified on the label) because the crust is made with wheat flour.

Mix one teaspoon cornflour with a tablespoon of room temperature water and add to your stew. Then bring to the boil and cook until desired thickness is reached. Cornflour is a great gluten-free thickener. It has a slightly more gelatinous texture, so only add a teaspoon at time or your sauce may become a bit goopy.

How can I improve my casserole flavor? ›

Casseroles can really shine when they achieve a harmonious balance of flavors. Sweet, salty, spicy, and acidic elements should blend well and complement each other. Add ingredients like caramelized onions, olives, or lemon zest to give your casserole a depth of flavor.

Soft vegetables like broccoli can be quickly par-cooked (aka blanched). If you are using hard vegetables like potatoes or carrots or other hardy root vegetables, you'll want to par-cook for longer. Often a quick 2-5 minutes in the microwave will just give them that great head-start.

The 100% beef patty, Big Mac® sauce, pickles, onions and lettuce in our iconic Big Mac® do not have any gluten containing ingredients.

If you're particularly sensitive to trace gluten, you may want to consider sticking with Dietz & Watson's hot dogs or Sabrett's hot dogs, both of which are certified. Otherwise, you should be fine with any of the gluten-free hot dog makers on this list. Pick up some gluten-free hot dog buns and enjoy.

Kraft (the company that makes Velveeta) has a trusted policy to disclose any allergens on their nutrition label and there are no warning that indicate that Velveeta cheese contains any gluten ingredients. Furthermore, the gluten-free and celiac community is in agreement that Velveeta should be considered gluten-free.

A perfect casserole needs one or more binders: cheese, eggs, condensed soup, Greek yogurt or noodles, for example. Next up are good seasonings; you need herbs and spices to make it all sing.

The binder, a liquid that holds the other ingredients together. – Fat-free milk, broth, fruit juice, soup, eggs, or a thickened Béchamel/White sauce.

Carbohydrates/starch - add substance/body; used as an extender; add energy through carbohydrates. Undercook rice and pastas so they can continue to cook during the baking process. Vegetables - add contrast in color, texture and adds nutrition.

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