Gluten Free End of Summer Casserole Recipe

Summer has come to an end and gardens everywhere are exploding with the fruits of a long, warm growing season. Ripe tomatoes are heavy with sun warmed juice, corn is bursting with flavor and basil is fragrant and abundant.

This is the perfect casserole to celebrate the bounty of the summer garden or fruit stand market, resplendent with all things summer; tomatoes, corn and basil. It is made extra creamy from mascarpone cheese and because every yin needs a yang, the creaminess is contrasted with a crispy gluten free topping made with, surprisingly, gluten free waffles! It makes a great side dish or a vegetarian main course.

And as is befitting the end of summer it is time to announce the ScanPan grill pan giveaway. I am happy to say that Carrie from Ginger Lemon Girl is the winner.

This was a random drawing. I picked a number, looked at the name and it was Carrie. Practically from day one of starting this blog, Carrie has welcomed me into the blogging world. Marching down a virtual Wisteria Lane (minus the murders, mayhem and madness), carrying a basket full of gluten free muffins, this beautiful and not at all desperate housewife has made me feel at home in my new neighborhood and introduced me to others who abide here. So yes, I was really, really happy that the random name I picked was Carrie’s. The pan could not go to a better gal!

5 from 1 vote

Print Recipe

Gluten Free End of Summer Casserole Recipe

Prep Time30 mins

Cook Time35 mins

Total Time1 hr 5 mins

Course: Main Course

Cuisine: American

Servings: 8 servings approximately

Calories: 532kcal

Author: Gluten Free & More

Ingredients

• ▢ 8 medium tomatoes
• ▢ Salt and Pepper
• ▢ 1 cup milk
• ▢ ½ cup heavy cream
• ▢ 4 cups corn kernels - cut from 5-6 ears of corn
• ▢ 8 ounces mascarpone cheese
• ▢ 6 gluten free plain frozen waffles - thawed
• ▢ 1½ cups Parmesan cheese - grated
• ▢ ½ cup fresh basil leaves - finely chopped
• ▢ ½ cup butter - cut into small pieces

US Customary - Metric

Instructions

• ▢
  Preheat oven to 375 degrees. Butter a 14 x 10 x 2 inch (or similar) baking dish.
• ▢
  Slice tomatoes into ½-inch slices. Place a baking rack over a sheet pan. Lay the tomato slices on the baking rack and season the top side of each tomato slice generously with salt and pepper. Let the tomatoes sit on the rack to drain for about 30 minutes.
• ▢
  In a large sauce pan, combine milk, cream and corn kernels and cook over medium high heat. Bring to a simmer and let cook for about 8 minutes or until the corn is tender. Let cool for about 10 minutes and whisk in the Marscapone cheese.
• ▢
  In a blender or food processor, grind the waffles until they resemble bread crumbs. Put into a bowl and mix in the Parmesan cheese and basil. Season with a little salt and pepper and mix very well.
• ▢
  Lay one layer of tomatoes into prepared baking dish. Top with 1/3 of the waffle crumb, cheese, basil mixture. Dot on top of that 1/3 of the butter. Pour ½ of the corn mixture over the top. Top that with another layer of tomatoes, half the remaining waffle crumb mix and half the remaining butter. Pour over the rest of the corn mixture. Make a final layer of tomatoes, waffles crumbs and butter.
• ▢
  Bake in oven for 35-40 minutes or until mixture is hot and bubbly and the top nicely browned.

Nutrition

Nutrition Facts

Gluten Free End of Summer Casserole Recipe

Amount Per Serving

Calories 532 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 23g115%

Cholesterol 101mg34%

Sodium 748mg31%

Potassium 500mg14%

Carbohydrates 32g11%

Fiber 3g12%

Sugar 8g9%

Protein 14g28%

Vitamin A 2705IU54%

Vitamin C 18.4mg22%

Calcium 388mg39%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

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