Gluten-Free Vegetable Casserole With Crunchy Topping Recipe

About this recipe

A hearty and satisfying gluten-free casserole packed with vegetables and topped with a crunchy layer, perfect for dinner and easy to prepare.

Ingredients

• 450G Pack'D Organic Broccoli Florets
• - Celery
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Forest Whole Foods Organic White Quinoa
• 400 Ml Coconut Merchant Organic Coconut Cream
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a large pot, combine 2 cups of diced potatoes, 2 cups of chopped broccoli, 1 cup of sliced carrots, 1/2 cup of chopped celery, and 1/2 cup of diced onion. Add enough water to cover the vegetables and bring to a boil. Cook until the potatoes are tender, about 10-12 minutes.
3. 3. Drain the cooked vegetables and return them to the pot. Stir in 2 cups of cooked quinoa and 2 cans of coconut cream. Mix well to combine.
4. 4. Transfer the vegetable and quinoa mixture to a greased baking dish. Spread it out evenly.
5. 5. Crush 1 cup of gluten-free corn chips and sprinkle them evenly over the top of the casserole.
6. 6. Bake the casserole in the preheated oven for 20-25 minutes, or until the topping is golden and crispy.
7. 7. Remove from the oven and let it cool for a few minutes before serving. Enjoy your gluten-free vegetable casserole!