The Best Gluten Free Baked Skillet Casserole Recipe
Creating The Best Gluten-free Baked Skillet Casserole is a fantastic way to bring good food to your table while offering a great way to use up any leftovers! This versatile skillet dinner is perfect for using leftover roast chicken or even shredded turkey from Thanksgiving. My favorite part about skillet casserole recipes is that you can go from stove top to oven without any additional dishes being dirtied.
Equipment
- 10 inch cast iron skillet
- Spatula
- small bowl
- Whisk
- small skillet or saucepan
Ingredients
- 4 tablespoons Butter; divided 2 tablespoons in sauce, 2 tablespoons in topping
- 1/2 cup onion, diced
- 1/2 cup Heavy Cream or Coconut Cream
- 2 cups Broth
- 3 oz. Cream Cheese or Vegan Cream Cheese
- 1/2 cup Parmesan
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 teaspoon Celery Seeds
- 1/2 teaspoon Garlic Powder or Fresh Garlic Minced
- 1 1/2 teaspoon Italian Seasoning
- 1/4 teaspoon Xanthan Gum or starch if not low carb
- 1-2 cups cooked meat shredded poultry, beef, pork or seafood
- 8 oz gluten free or low carb noodles cooked, or additional meat or vegetables optional
- 2/3 cup crushed pork rinds or gluten free breadcrumbs
Instructions
- Preheat skillet over medium high heat. Turn skillet to medium heat then put in butter and saute the chopped onion.4 tablespoons Butter; divided, 1/2 cup onion, diced
- Once the onion is softened, whisk in the heavy cream, broth and cream cheese. Turn heat to medium low then bring to a simmer.1/2 cup Heavy Cream or Coconut Cream, 2 cups Broth, 3 oz. Cream Cheese or Vegan Cream Cheese
- Sprinkle the xanthan gum over the surface while whisking. Add in the parmesan, salt, pepper, celery seeds, garlic powder and Italian seasoning.1/2 cup Parmesan, 1/2 teaspoon Salt, 1/2 teaspoon Pepper, 1/4 teaspoon Celery Seeds, 1/2 teaspoon Garlic Powder or Fresh Garlic Minced, 1/4 teaspoon Xanthan Gum, 1 1/2 teaspoon Italian Seasoning
- Whisk well and bring to a simmer. Once it coats the back of a spoon turn the heat off and stir in the shredded meat.1-2 cups cooked meat
- Put your prepared noodles into a large bowl then stir in the prepared cream sauce. If you want to skip the noodles, add extra meat or vegetables up to 1 cup additional.8 oz gluten free or low carb noodles cooked, or additional meat or vegetables
- Pour noodles and cream sauce combination back into your skillet or into a baking dish. Set the cast iron pan aside off of the heat while you make the topping.
- In a small skillet add 2 tablespoons of butter and 2/3 cup of crushed pork rinds. Stir continuously over low heat with a wooden spoon or fork until it becomes toasted, and the butter is absorbed. Sprinkle topping over the top of the casserole and bake in a 350F oven for 30 minutes.4 tablespoons Butter; divided, 2/3 cup crushed pork rinds or gluten free breadcrumbs
- The filling will be bubbling up on the sides and the topping will be golden brown. Let the casserole Set for 10 minutes so the sauce will thicken up before serving.
- Keep any leftovers in an airtight container in the refrigerator up to 4 days. Freeze In an airtight container up to 3 months.
Video
Notes
- Add in additional nutrition when you fold in vegetables such as green beans, mushrooms, or spinach.
- Top the casserole with shredded cheddar or mozzarella cheese for a gooey, golden brown crust.
- Stir in 1/2 cup of shredded cheddar cheese to thicken up the sauce more with an even cheesier flavor.
- Instead of using the cream sauce try a tomato sauce for a seafood casserole or a beef style casserole with Italian seasonings.
Nutrition
Serving: 1servingCalories: 264kcalCarbohydrates: 5gProtein: 11gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 87mgSodium: 1133mgPotassium: 136mgFiber: 1gSugar: 2gVitamin A: 958IUVitamin C: 2mgCalcium: 162mgIron: 1mg
Tried this recipe?Let us know how it was!