Salisbury Steak Casserole
Buttery Dill Peas
Ingredients
- ¾ lb ground beef
- ½ cup chopped onion
- ½ (8-oz) pkg sliced mushrooms
- 1 Tbsp gluten-free all-purpose flour
- 1 cup gluten-free beef broth
- 1 Tbsp gluten-free Worcestershire sauce
- 1 (24-oz) pkg refrigerated gluten-free mashed potatoes
Instructions
- Preheat oven to 400°F. Cook beef, onion, and mushrooms in an ovenproof skillet until beef is browned and crumbly; drain and return to skillet.
- Stir in flour; cook, stirring constantly, 2 minutes. Add broth and Worcestershire. Bring to a boil, and cook, stirring often, until thickened; season with salt and pepper to taste.
- Meanwhile, heat potatoes according to package directions. Dollop potatoes over beef mixture. Bake 20 minutes or until potatoes are lightly browned.
Side Dish Ingredients
- 1 cup frozen green peas
- ½ Tbsp butter, softened
- ⅛ tsp dried dill
Side Dish Instructions
- Steam peas according to package directions; toss with butter and dill. Season with salt and pepper to taste.
Gluten Free Meal Plan
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