Instant Pot Hamburger Helper Cheeseburger Macaroni

This is a gluten free version of the popular box mix of Hamburger Helper Cheeseburger Macaroni without the chemicals, but still very quick and easy!

Instant Pot Hamburger Helper Cheeseburger Macaroni
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
14 minutes 2 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
14 minutes 2 minutes
Instant Pot Hamburger Helper Cheeseburger Macaroni
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
14 minutes 2 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
14 minutes 2 minutes
Ingredients
Servings: servings
Instructions
  1. Set Instant Pot to saute. When it says HOT, add oil.
  2. Add ground beef, onions and garlic to pot. Cook until meat is browned, stirring to break up meat. Season with salt, pepper, thyme and Worcestershire sauce as it is cooking.
  3. Add tomato paste, water and beef base. Stir to scrape up any bits stuck to the bottom of the pot. Add elbows. Press cancel to stop Saute.
  4. Lock lid in place and seal valve. Cook on high pressure for 4 minutes. (Cook time may vary with the kind of pasta you choose to use). Quick release the pressure. Stir in half of the cheese. Serve remaining cheese on the side.
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Tater Tot Breakfast Casserole

This is a very popular breakfast casserole at our family get-togethers.  Obviously, you can make substitutions.  If you don’t like sausage, you can substitute ham, Italian sausage, bacon or whatever.  If you don’t want cream of mushroom soup, use cream of celery, cream of onion, or whatever cream soup you like.  I make my own soup for this because of my food allergies.  However, if you would like to use canned soup, use 1 can of soup and 1 can of milk.

Cream of Mushroom Soup


Tater Tot Breakfast Casserole
Print Recipe
Servings
1 9x13" dish
Cook Time
1 hour
Servings
1 9x13" dish
Cook Time
1 hour
Tater Tot Breakfast Casserole
Print Recipe
Servings
1 9x13" dish
Cook Time
1 hour
Servings
1 9x13" dish
Cook Time
1 hour
Ingredients
Servings: 9x13" dish
Instructions
  1. Place sausage in large, deep skillet. Cook over medium high heat until evenly browned. Drain, crumble, set aside.
  2. Preheat oven to 350 degrees. Lightly grease a 9x13" baking dish.
  3. In a large bowl, beat together eggs and soup. Stir in sausage; pour into prepared pan. Add tater tots, distributing evenly on top of egg mixture.
  4. Bake in preheated oven for 45-50 minutes. Remove from oven and sprinkle on cheese, bake an additional 10 minutes.
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Chili Cheese Dip

I used to make this recipe for parties a lot!:  http://www.cherylsrecipes.net/recipe/chili-dip/  It was super fast and easy.

However, when I found out that I had wheat and soy allergies, I could no longer make it because every single canned chili I can find has soy (along with a lot of preservatives) in it!  I am also not a big fan of Velveeta because it is so processed.  So I came up with this recipe as a replacement and it is even better, although obviously not as easy!  It is still not too difficult though.  I will certainly be making it again!

If you would rather used canned chili for the convenience, just use 3 cans of chili in this recipe.  Or, if you have a favorite chili recipe (with or without beans), substitute about 6-7 cups of that for this chili.

Chili Cheese Dip
Print Recipe
Servings Prep Time
30 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
30 servings 30 minutes
Cook Time
2 hours
Chili Cheese Dip
Print Recipe
Servings Prep Time
30 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
30 servings 30 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
Chili with no beans
  1. In a large, deep pot, brown ground beef, onion, sweet pepper, garlic, and jalapeno in the oil.
  2. Add all remaining ingredients except cheese and cream. Simmer for a couple of hours until it is cooked down and quite thick.
Dip
  1. Add cheeses to the chili. Stir over medium or low-medium heat to melt the cheeses. Add a little heavy cream for a better texture.
  2. Serve with tortilla chips. I garnished mine with cilantro. My husband liked it even better with the cilantro.
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Amish Breakfast Casserole

This breakfast casserole uses meat, onions, peppers, potatoes and eggs, along with a generous amount of cheese.  We made a double batch of this for a family vacation and combined sausage, bacon and Canadian bacon for the meats, and used a variety of cheeses, including Swiss, Italian, sharp cheddar, Mexican blend, and more.  It was a huge hit!

Amish Breakfast Casserole
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Amish Breakfast Casserole
Print Recipe
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Saute the bacon in a large skillet. When it starts to brown, add sausage, onions, sweet pepper, garlic and jalapenos (if you are using them). Saute until the sausage is fully cooked. Season with salt, pepper and garlic powder as it is cooking. Drain fat.
  2. Preheat oven to 350 degrees if baking now.
  3. In a large bowl, combine potatoes, hot sauce (opt.), meat and veggies. Stir in cottage cheese and all but 1/2 cup of cheddar and 1/2 cup of Swiss cheeses. Add beaten eggs.
  4. Grease a 9x13" pan. Spread the mixture into the pan. Top with reserved cheese.
  5. At this point, if you are making this ahead, cover the casserole with foil or plastic wrap and place in the refrigerator. About 30 minutes before you will bake it, remove it from the fridge so that it can start to come to room temp. Preheat the oven to 350 degrees.
  6. Bake for 40-45 minutes, or until all the cheese is melted and bubbling, and the casserole has set up in the middle. Allow the casserole to cool for a few minutes, then cut into pieces and serve.
  7. This is what was left.
Recipe Notes

The original recipe is from www.centercutcook.com/amish-breakfast-casserole/

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Garlic Cheese Biscuits

Garlic Cheese Biscuits
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Servings
10 biscuits
Servings
10 biscuits
Garlic Cheese Biscuits
Print Recipe
Servings
10 biscuits
Servings
10 biscuits
Ingredients
Butter for top of biscuits
Servings: biscuits
Instructions
  1. Combine flour, baking powder, salt, cream of tartar, baking soda, and milk powder. Cut in 1/3 cup butter. Add milk and cheeses. Stir together until soft dough forms. Drop by spoonfuls on a greased cookie sheet. Bake for 10-12 minutes.
  2. While the biscuits are baking, melt butter and stir in garlic powder and parsley flakes. Brush over warm biscuits.
Recipe Notes

You can also use 2 cups baking mix (like Bisquick) instead of the flour, baking powder, salt, cream of tartar, baking soda, nonfat dry milk and 1/3 cup butter.

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Breakfast Skillet

Lots of veggies, topped with cheese and eggs of your choice.  This can also be used as a quick, healthy lunch:  http://www.cherylsrecipes.net/recipe/stir-fried-veggies/  although I don’t usually use the eggs and cheese when I eat it as a stir fry.

Breakfast Skillet
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Servings
1
Servings
1
Breakfast Skillet
Print Recipe
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. In a skillet over medium-medium high heat, add avocado oil. Add onions and potatoes.
  2. Add sweet pepper. When potatoes are mostly cooked through, add spinach and tomatoes to skillet and cook to wilt spinach leaves. Season with salt and pepper as desired. Put into serving bowl and top with cheese and eggs.
Recipe Notes

Each serving contains 487 calories, 29 g fat, 386 mg cholesterol, 298 mg sodium, 1147 mg potassium, 36 g carbs, 7 g fiber, 13 g sugar, 22 g protein, 143% vitamin A, 121% vitamin C, and 29% iron

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Baked Macaroni & Cheese

I have had this recipe for many years and have no idea where it came from, but it is fantastic!

Baked Macaroni & Cheese
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
45 minutes
Baked Macaroni & Cheese
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Make a white sauce with butter, cornstarch and milk. Add 8 oz. cheese. Stir until melted. In 1 1/2 qt. casserole, combine macaroni and cheese sauce. Top with remaining 2 oz. cheese. Bake at 350 for 25 minutes.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Cheese Lover’s Macaroni & Cheese

This is for the die-hard cheese lovers!  If it is too strong for your tastes, go with a mild or medium cheddar instead or substitute with your favorite cheese!  We have sometimes added Swiss, Provolone, Pepper Jack and others to the recipe.

Of course, if you don’t have a wheat allergy or intolerance, you can use all-purpose flour and semolina macaroni in the same proportions as the recipe.

Cheese Lover's Macaroni & Cheese
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
7 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
7 minutes
Cheese Lover's Macaroni & Cheese
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
7 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
7 minutes
Ingredients
Servings: servings
Instructions
  1. Fill a medium sized saucepan with water for cooking macaroni. Turn on heat to high. When it boils, add macaroni and cook according to package directions. Do NOT overcook the macaroni! Meanwhile, begin cubing the cheese. Melt butter in a skillet. Add flour and stir to make a roux. Add 1 1/4 cups milk and stir, cooking on medium heat, to thicken. Add cheese cubes. Stir until melted and sauce is smooth. You can add a little extra milk if you think it is necessary. Combine the cheese and cooked macaroni. It may seem a little thin at first, but if you let it sit for 5 minutes, the macaroni will absorb a lot of the liquid and it will be a nice consistency.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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Brad & Shelley’s Breakfast Casserole

This is a quick and easy, delicious breakfast casserole that uses eggs, ham, onions, hash browns, and 3 kinds of cheese!

Brad & Shelley's Breakfast Casserole
Print Recipe
Servings Prep Time
12 servings 20 minutes
Cook Time
45-50 minutes
Servings Prep Time
12 servings 20 minutes
Cook Time
45-50 minutes
Brad & Shelley's Breakfast Casserole
Print Recipe
Servings Prep Time
12 servings 20 minutes
Cook Time
45-50 minutes
Servings Prep Time
12 servings 20 minutes
Cook Time
45-50 minutes
Ingredients
Servings: servings
Instructions
  1. Saute onion and ham with butter. In a bowl, slightly beat the eggs. Season with salt & pepper. Add ham mixture, hash browns and cheeses. Bake in 9x13" pan at 350 degrees for 45-50 minutes, or until eggs are set. Let stand 10-15 minutes, then cut and serve.
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Gluten-Free Cheesy Potatoes

The best Cheesy Potatoes I have tried.  These are made without the use of commercial canned soups and are completely gluten free.

Gluten-Free Cheesy Potatoes
Print Recipe
This makes a ceramic lasagna pan full.  If you want to use a 1/2 size foil pan, make about 3/4 of the batch.
Servings Prep Time
12 40 minutes
Cook Time
2 hours
Servings Prep Time
12 40 minutes
Cook Time
2 hours
Gluten-Free Cheesy Potatoes
Print Recipe
This makes a ceramic lasagna pan full.  If you want to use a 1/2 size foil pan, make about 3/4 of the batch.
Servings Prep Time
12 40 minutes
Cook Time
2 hours
Servings Prep Time
12 40 minutes
Cook Time
2 hours
Ingredients
Servings:
Instructions
  1. Grease a lasagna pan. Saute onion in butter in 4 qt. pan. Add salt and pepper as it is cooking. Add milk and chicken broth and bring to a simmer. Combine heavy cream and cornstarch. Add to pan and stir until it is blended. It should begin thickening very quickly. Turn off heat and add sour cream and cheese. Spread potatoes in greased lasagna pan. Pour milk sauce over potatoes.
  2. Cover with foil and bake at 375 for 2 hours or more. Let set for 15 minutes or so and stir before serving.
Recipe Notes

For the chicken broth, I use about 2 tsp. Better than Bouillon Organic Chicken Base and add water to make 1 cup.  This ensures that the recipe remains gluten-free and soy-free.

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