Ah comfort food!
Seven Layer Casserole
Seven layer casserole has always been one of my husband’s favorite casseroles. Thankfully, a celiac diagnosis doesn’t have to change that. It is a gluten free meal with a couple of changes. The farmer sausage I buy here in southern Manitoba is gluten free. I use Campbell’s Gardennay Fire Roasted Sweet Pepper and Tomato soup (500 ml) in place of the 10 oz can of condensed soup and the 1 cup water originally asked for in this recipe. Perfect comfort food. I also have made this in the slow cooker. Layer it as described, and cook on low for about 8 hours.
I know my original recipe was taken from a cookbook I owned many years ago. This version is adapted from http://mennonitegirlscancook.blogspot.com/2011/03/seven-layer-casserole.html?pfstyle=wp
- 3 medium potatoes, thinly sliced
- 1 onion, sliced into rings
- 2-3 carrots, thinly sliced
- 1/2 cup uncooked long-grain white rice
- 2 cups peas, frozen
- 1 pound pork sausage or farmer sausage
- 1 500ml Campbell’s Gardennay Fire Roasted Sweet Pepper and Tomato soup (or other gf soup)
- salt and pepper to taste
- Lightly grease 2 1/2 quart casserole dish.
- Layer the potatoes, onions and carrots.
- Sprinkle with a layer of rice and then peas.
- Arrange sausages on top.
- Pour tomato soup evenly over casserole.
- Season with salt and pepper.
- Cover and bake at 350°F for about 1 1/2 to 2 hours.