Gluten Free Greek Casserole recipe

Originally posted on June 1, 2010

While trying to come up with quick and easy meals for one of my customers, I envisioned a casserole similar to a Shepherd’s Pie but with Greek flavors. I created a base recipe but needed to test it first. My husband even asked where it came from. Uhm, me…

The night I made it we had just gotten back from a trip. I love creating recipes that can be thrown together in 30 to 45 minutes. Even after flying all day, this recipe was still easy enough to make.

Instead of making the traditional white sauce with a flour-based roux, I used a cornstarch slurry (I have since learned you can also use brown rice or a gum-free gluten-free flour blend for the roux in place of regular flour). Using whole milk and adding a wee bit of butter at the end gave the milk sauce a creamy texture. I didn’t miss the flour for a minute. I’ll give you both recipes, though, just in case you like the texture of a sauce made from a roux.

Regardless of the gluten, the one tip that I’ll give you now that will make a huge impact on the flavor of your dishes is to step away from the stove when you cook ground meat. Heat the pan first and then drop pieces into the pan. Don’t break up the meat and don’t crowd the pan. Cook until brown on one side, then turn over. Once cooked for a few minutes, begin to break the meat up with the back of the spoon. A simple trick that will do wonders; I promise.

If you don’t eat meat, use sautéed mushrooms, beans, or cooked lentils instead. I have options for everyone. Let me know how you like it. After seeing the empty bowls tonight, I know the verdict here.

Greek Casserole

• 1 pound ground meat (beef, lamb, turkey or chicken) or 2 cups sautéed mushrooms or any meat substitute
• 2 teaspoons olive oil
• ½ onion, chopped
• ¼ teaspoon ground pepper
• ½ teaspoon each dried oregano and dill
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• 2 garlic cloves, minced
• 2 – 3 cups of cooked brown or white rice (Tip: cook rice first, then cook the meat and onion or use leftover rice)
• 1/2 bag frozen chopped spinach (if the spinach is loose, you don’t need to thaw first; if solid, thaw and squeeze dry
• ½ cup feta cheese, crumbled or a dairy-free substitute
• 2 cups white sauce (see recipes below)
• Optional: fresh mint for garnish

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1. Sauté ground meat in a large pan until browned and cooked through. Remove and transfer to a bowl.
2. Heat the same pan over medium heat and add olive oil, then onion and seasonings but not the salt. Without stirring very often, cook until golden brown. Add salt and garlic and cook (and more oil if needed) 1 minute. Add ground meat back to pan and cook together for 2 to 3 minutes.
3. Place the meat and onion mixture into a 13×9 greased pan.
4. Place rice on top of meat, then spinach. Pour white sauce over this and top with the feta cheese.
5. Bake in a 375ºF oven for about 25 – 30 minutes or until brown on top and bubbly. Or, bake 20 minutes and then broil 3 – 5 minutes or until brown.
6. Garnish with fresh chopped mint.

Optional additions on top of the spinach: Kalamata olives, chopped sun-dried tomatoes, or halved cherry tomatoes

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White Sauce (made with a gluten-free flour roux)

• 2 tablespoons unsalted butter or butter substitute
• 3 tablespoons brown or white rice flour or gluten-free flour blend without gum
• 2 cups whole milk or milk substitute, plain and unsweetened
• 1/2 teaspoon fine kosher or sea salt
• 1/4 teaspoon each pepper, garlic, and oregano
• Few sprinkles of nutmeg for flavor

To make the roux, in a medium to small sauce pan, over medium to medium-low heat, melt butter. Add flour and whisk.

While that is cooking, heat milk in a glass measuring cup in the microwave until warm (1 minute works well) or on the stove top in a pot. This helps to reduce lumps since the liquid is closer to the temperature of the roux.

After the roux has cooked for 5 – 7 minutes (it should start to brown), slowly add milk to roux, stirring. Add salt, pepper, garlic, nutmeg and oregano. Continue to cook until slightly thickened. You might need to raise the temperature slightly. Taste and adjust seasoning. If it tastes flat, add more salt and spices.

Gluten-Free White Sauce (made with a cornstarch slurry)

• 2 cups whole milk or milk substitute, plain and unsweetened
• 1/2 teaspoon fine kosher or sea salt
• 1/4 teaspoon each pepper, garlic, and oregano
• Few sprinkles of nutmeg for flavor
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water
• 1/2 tablespoon unsalted butter or butter substitute

Heat milk in a medium sauce pan with the salt and spices until just beginning to simmer/scald; look for tiny bubbles on the edges. Lower heat a little.

Whisk in the cornstarch slurry. Cook for about 3 minutes or until thickened. Add butter and stir until melted. Taste and adjust seasoning. If it tastes flat, add more salt and spices.