All-Natural Veg-Rice Casserole: green bean (fresh or GF frozen), cut corn, rice (cook first), optional adds (per diet) - herb seasonings, pepper, salt, dot with butter or corn oil. Mix together. If the veggies are fresh precook, if frozen add frozen.

Grease bottom of baking dish with corn oil. Pour in mixture.

Microwave - cover microwavable dish and cook 5-8 min on high, stirring once halfway. If necessary drain, then add butter and other seasonings and serve. (donated by: Mary Kerrigan)

Gourmet Potato Casserole: 4-5 lrg. baking potatoes, dots of butter, 1 sm. carton Velveeta cheese, shake salt, pepper, paprika, 1 Tbsp. chopped chive or onion, 1 sm. carton sour cream.

In top of double boiler melt cheese. Add sour cream and chives (or onions) and set aside.

Peel, slice and cook potatoes in slightly salted water until tender. Drain well. Place potatoes in a 1 1/2 qt. buttered casserole dish. Add salt and pepper to taste. Dot with butter. Pour cheese sauce over potatoes. Sprinkle with paprika and bake in oven at 350 degrees for 15 - 20 min (until cheese bubbles). Serves 6. (donated by: Sara Lloyd)

Macaroni and Cheese: 1 cup finely chopped onion, 2 Tbsp. oil, 1 cup nonfat dry milk,1 1/2 tsp. salt, 5 Tbsp. rice flour, 1/2 tsp. dry mustard, 1 - 2 lb. can of chopped tomatoes, 1/2 cup water, 1/2 lb. grated cheddar cheese, 1/4 tsp. paprika, 1 - 10 oz. pkg. gluten-free pasta, 1/4 cup sherry wine (optional and GF).

Cook onion in oil. Mix together nonfat milk, rice flour, salt, paprika, mustard, and blend into onion mixture. Stir in chopped tomatoes allowing their juice and water to cook until thickened and well blended. Add grated cheese and cook, stirring constantly until cheese is melted. Add hot pasta and win if used. Serve at once or can be turned into baking dish and bake for 10 minutes at 350 degrees.

(donated by: Jean Kane)

Swiss Zuchini Bake: 3 cups thinly sliced zucchini,1 lrg. sweet spanish onion (sliced), 1/2 cup butter, 2 eggs, 1/2 cup milk, 1 tsp. salt, 1/2 tsp. dry mustard GF, 1 cup grated swiss cheese, pepper (optional).

Saute zuchinni and onion in butter until tender. Place in shallow 1 1/2 qt. baking dish. Combine eggs, milk, salt, GF mustard, pepper and 1/2 of cheese and once mixed pour over veggies. Sprinkle the remaining cheese over the top.

Bake at 375 degrees for 20 min., or until firm.

Microwave method: Place butter in 1 1/2 qt. micro proof dish and cook on high until melted. Stir in onion zuch, and cover for 6-7 min. on high. Stir after 4 min. Pour egg mixture over the top, sprinkle with remaining cheese. Cover with paper towel and cook on high for 8-10 min. or until firm.

Tomato Cheeseburger Pie: 1 - 9" Gluten-free (GF) pie crust. 1 lb. ground beef, 1/2 cup GF cracker or rice bread crumbs, 1/2 cup tomato sauce, 1 tsp. salt, 6 slices tomatoes or 3 well drained tomatoes cut in half (canned), 6 wedge-shaped cheese slices, 2 eggs, 1/2 cup chopped onion, 1/8 tsp. pepper, 1 cup shredded cheese.

Combine eggs, ground beef, shredded cheddar cheese, crumbs, tomato sauce, onion, salt and pepper. Press into unbaked pie crust. Bake for 35 minutes at 350 degrees. Put cheese wedges over tomato slices and lay them on top. Put back in oven for 10 min. or until cheese melts. (donated by: Jean Kane)