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Chili Corndog Casserole

This image courtesy of ezgf.blogspot.com

For one of the best healthy casserole recipes for a gluten free diet, make this Chili Corndog Casserole recipe from Anne Colagioia. This ground beef casserole is a great way to make sure your kids eat their fill of vegetables.

Notes

If you are following a gluten free diet, be sure to verify that the hot dogs you are using in the recipe are gluten free.


For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.


To see exactly how Anne makes this healthy gluten free ground beef casserole recipe, check out this video tutorial:





Preparation Time10 min

Cooking Time40 min

Cooking MethodCasserole

Ingredients

  • FOR THE CHILI:
  • 2 hot dogs, sliced into half-inch pieces
  • 1/2 pound lean ground beef
  • 1 large onion, diced
  • 1 small zucchini, grated
  • 1 carrot, peeled and grated
  • 2 serrano peppers, minced
  • 2 garlic cloves, minced
  • 16 ounces jar of ChiChi's mild salsa
  • 8 ounces water
  • 1 can red kidney beans, rinsed and drained
  • 2 tablespoons brown sugar
  • 2 tablespoons chili powder
  • Salt and black pepper, to taste
  • FOR THE POLENTA:
  • 2 cups water
  • 1 cup milk
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1 cup instant polenta
  • 2 ounces extra sharp cheddar cheese

Instructions

  1. Preheat the oven to 375 degrees F or 190 degrees C.
     
  2. In a large skillet over a medium heat, add the ground beef, onion, zucchini, carrot, peppers and garlic with some salt and pepper to taste and sauté until the meat is browned and the veggies are wilted.
     
  3. Add the hotdogs to the pan and sauté just until they begin to develop a slight color.
     
  4. Add the salsa, water, beans, brown sugar, and chili powder, stir it together and let it simmer uncovered for 10 minutes while you make the polenta.
     
  5. Add the water, milk, butter and salt to a medium saucepan and bring up to a boil.
     
  6. Lower the heat then add the polenta while whisking to avoid lumps and simmer for 3 minutes. Turn off the heat, stir in the cheese and set aside.
     
  7. Spoon the chili into a greased 9x12-inch casserole dish. Top with the polenta and bake at 375 degrees F or 190 degrees C for 25 minutes.

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