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Saturday, December 26, 2015

gluten-free casserole

Ingredients

  • Servings: 8
  • 8 cups water
  • 2 cups green beans, chopped
  • 1 teaspoon extra-virgin olive oil
  • 1 small onion, chopped fine
  • 1 1/2 pounds ground turkey
  • salt and ground black pepper to taste
  • 5 cloves garlic, minced
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh thyme
  • 1 cup frozen peas
  • 1 cup mushrooms, chopped
  • 2 zucchini, chopped
  • 2 cups crushed tomatoes
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons freshly grated parmesan cheese

Recipe

    Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins

  • bring water to a boil in a large pot. cook green beans at a boil until just softened, about 3 minutes; drain.
  • preheat oven to 350 degrees f (175 degrees c).
  • heat olive oil in a large skillet over medium-low heat. cook and stir onion in hot oil until translucent, 3 to 5 minutes.
  • crumble ground turkey into the skillet and increase heat to medium-high. season turkey generously with salt and pepper; cook and stir until the turkey is completely browned, 7 to 10 minutes. reduce heat to medium. stir garlic, basil, and thyme through the turkey mixture; cook, stirring occasionally, another 3 minutes.
  • remove turkey mixture from skillet with a slotted spoon and transfer to a 9x13-inch casserole dish. reserve 2 tablespoons of the pan drippings for later use and discard remainder.
  • heat the reserved pan drippings in the skillet over medium heat. stir green beans, peas, mushrooms, and zucchini into the hot pan drippings; season with salt and black pepper. cook and stir vegetable mixture until hot, about 5 minutes; add to casserole dish and stir to combine. pour crushed tomatoes over the turkey and vegetable mixture. top with a layer of mozzarella cheese. sprinkle parmesan cheese over the mozzarella cheese.
  • bake in preheated oven until the cheese is melted and vegetables are tender, about 20 minutes. rest dish 10 minutes before serving.

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