I discovered this recipe to be a great way to get my daughter to eat more vegetables without even knowing it.  It also gives her the taste of warm bread with a biscuit-like topping while still being gluten-free.  When you have a child with a restricted diet due to food allergies, it’s a challenge to find foods that are not only safe, but actually taste good!  This makes plenty for a family of two or three with leftovers or one meal for a group of friends.

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Veggie Casserole with Biscuit Topper

Gluten free, dairy-lactose-casein free, soy free, peanut free

Prep Time: 20 minutes   Cook Time: 25 Minutes  Serves: up to 8


1 small onion, chopped

2 cloves garlic, minced

1 pound ground beef or mild Italian sausage

1 cup shredded zucchini

½ cup shredded carrot

½ cup black bean and corn salsa

1 (14.5 oz.) can diced fire-roasted tomatoes

1 cup frozen whole kernel corn

Salt and pepper to taste

Topping Ingredients:

2 cups gluten-free baking mix (Baker’s Corner GF Baking Mix, King Arthur Flour GF Multi-purpose Flour, or Hodgson Mill GF Multi-purpose Baking Mix)

1 tablespoon baking powder

2 teaspoons white sugar

½ teaspoon cream of tartar

½ teaspoon salt

1 teaspoon garlic powder

½ cup Earth Balance Buttery Spread- Soy Free or Lou Ana All Natural Pure Coconut Oil

½ cup Daiya mozzarella style shreds

½ cup Daiya cheddar style shreds

1 cup rice milk


Preheat oven to 375 degrees F (190 degrees C).  Lightly grease a 9×13 inch baking dish with Winona Pure 100% canola spray or Earth Balance Buttery Spread- Soy Free.

In a large skillet over medium heat, sauté onion and garlic, then brown the meat.  Drain and return to skillet.  Add zucchini and carrot.  Cook and stir until the vegetables are tender.  Mix in the salsa, fire-roasted tomatoes, and corn.  Season with salt and pepper to taste.  Transfer to the prepared baking dish.

In a medium bowl, mix the flour, baking powder, sugar, cream of tartar, salt, and garlic powder.  Cut in the buttery spread or coconut oil until the mixture resembles coarse crumbs.  Stir in the cheddar and mozzarella shreds and rice milk.  Add more rice milk if the mixture is too dry.  Spread over the meat and vegetable mixture in the baking dish, evening with the back of a spatula.

Bake uncovered in the preheated oven 25 minutes or until the topping is golden brown and a toothpick inserted in the center comes out clean.  Cover the last ten minutes of cooking if the topping browns quickly.[/show_to]