An old time family favorite is kielbasa casserole. Thankfully it was one that we didn’t have to change much when we made our diet switch a few months ago. It is very good and the kids all ask for seconds, plus it’s easy to make!
You can make this dairy free by subbing dairy free cheese in for the recipe.
Gluten Free Kielbasa Casserole
rice(separate from casserole)
frozen sweet peas
frozen sweet corn
cream of mushroom soup(recipe here)
shredded cheddar or cojack cheese
cooked rice(I use brown rice–how much depends on your family size–I use 3 cups of uncooked rice)
Since I use brown rice I have to boil the water, add the rice and then let it cook for 45-60 minutes. While it is cooking I work on the other part of the casserole.
First take the kielbasa and cut it up so that you have bite size circles of meat. Brown these in a skillet for a few minutes. To this add the cream of mushroom soup, peas, and corn.
Cover and simmer until the frozen veggies and tender and warmed throughout, stirring occassionally.
Top with cheese and mushrooms and simmer until the cheese is melted.
By now the rice should be done. Place a spoonful of rice on plate and flatten out. Ladle a spoonful of the gluten free kielbasa casserole over the rice and enjoy!