Gluten Free Potato and Bison Casserole

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As a gluten-free dieter one can eat just so much rice. That leaves potatoes! My mother used to make this dish for us for years on end. I hadn’t cooked it in years myself, but had all the right ingredients. She used to use beef and green bell peppers, but since I only had yellow, orange and red that is what I used. This used to be one of my husband’s favorites. I suppose I stopped making it as we got older and started watching our sodium content. We used to pour on the ketchup when we were younger. This used to be one dish my children would eat without any problems, too, even though it had something “green” in it! I hope you family enjoys this budget friendly casserole recipe. You can use beef or bison. This makes a great family meal.

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Bison is a healthy substitute for beef. It contains less fat, therefore, less calories. It is a bit sweeter. And it is always grass fed buffalo. The one I picked up at the market was hormone and antibiotic-free. I learned that there are organic brands that, of course, being the best choice.

The term bison is used instead of buffalo to differentiate between the American buffalo meat and the Asian and African Cape buffalo. The American buffalo is not a true buffalo. Bison cooks faster than beef, therefore, you do not want to cook it on too high a heat or it will become tough.

This was our first bison experience. If you haven’t tried it check it out. I found it at my local grocery store.

Bison and Potato Casserole

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Yield: Serves 4 as a main dish; 6-8 as a side dish

Bison and Potato Casserole

A great gluten free potato casserole using ground bison or beef.

Ingredients:

  • 5 medium size russet potatoes
  • 1 cup yellow onion, thinly sliced
  • 2 cups green, yellow, orange and/or red peppers, cut into almost match stick size
  • olive oil
  • 3/4 to 1 lb. ground bison (hormone and antibiotic free)
  • Fine sea salt and fresh ground pepper, to taste
  • Worcestershire sauce, ketchup or shredded cheese

Instructions:

  1. Peel and cut potatoes into bite site pieces, as you would when boiling potatoes for mashed potatoes.
  2. Cook them until tender, not mushy.
  3. Cut up either green, yellow, red or orange peppers (bell peppers) sliced thinly, almost as thin as match sticks.
  4. Slice thinly the onion.
  5. Saute in a preheat, oiled skillet until tender.
  6. Brown and scramble the bison (or ground beef), keeping all juices.
  7. Drain the potatoes when cooked.
  8. In a large bowl add the potatoes and top with vegetables and meat; salt and pepper to taste and toss.
  9. Individuals can either top their portion off with worcestershire sauce, ketchup or shredded cheese.

5 Replies to “Gluten Free Potato and Bison Casserole”

  1. and ps, since im so ill (Lupus, Addison’s, Fibromyalgia, etc) easy cooking is all i can handle on those rare days i am well enuf to cook……will def try this one!

  2. this looks really good even tho im not a fan of peppers……im sure i could substitute something for sure…..Bison is so good and lean!

    1. Bison is great! I was used to using 4% or 7% ground beef, but now bison is the way to go, as it is affordable, yet has no hormones. Grass fed beef is even better, but so pricey! You could probably use lots of fresh herbs, celery and onion as a substitute for the peppers.

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