Are you looking for an easy and versatile dinner casserole? This casserole has been made in my family since before I was born! When I was young, it was a weekly staple. Sometimes as a vegetarian meal, and other times my Mom would add ground beef or sausages to it. It is delicious and easy to make.

I have Mennonite roots on my Mom's side of the family. I always assumed that this was a Mennonite recipe, as it is a staple among my Mennonite relatives and friends. But, recently I found out that one of my friend's from NewFoundland had it as a go to meal when she was growing up. A quick look on the internet brought up a variety of "seven layer dinner" recipes. Wow! I never knew that there were so many out there! Of course, my family and I have been making it way before the internet, and back in the 'dark ages' of instant information, I thought it was a Mennonite thing. :)

Now if you are a celiac like me, then do be careful about the tomato soup you use. My Mom usually used Heinz or Campbells, but their basic tomato soup has wheat in it (in Canada, not certain about other countries). I use Amy's gluten-free tomato soup. I often add small can of V8 juice, in order to up the veggie content. If you can't find gluten-free tomato soup, then you can use tomato juice - it will just have a lighter tomato taste.

Below is the recipe my Mom taught me. Now, I say recipe, but I normally just add what looks about right. That is the nice thing about casseroles, they are very versatile. I have put in measurements for the new cook, but feel free to play with the amounts and the ingredients. Just layer your ingredients in the order below. I usually start with about 1 1/2 inches of thinly sliced potatoes, and then whatever amounts of other vegetables that make a nice layer. Sometimes it becomes an 'Eight Layer Dinner' in my family, especially when I add leftover veggies as a layer!

Use whatever type of deep casserole dish you have. My Mom always used her small roasting pan, and I often use the same one. If I'm making it for a party, then I use my fancy casserole dish, but for family I use the same round enamel tin roasting pan my Mom used. It needs to be covered to cook, so if you don't have a lid then tin foil is perfectly fine. As you can see in the photo I really pushed the limit of my chosen casserole dish! I often seem to do this, so I will put a baking tray or piece of foil under my casserole dish to catch any overflow!

My Mom's Gluten-Free Seven Layer Dinner Recipe

Ingredients

• 3 to 4 cups sliced potatoes
• 1 to 1 1/2 cups sliced onions, about one medium onion.
• 2 cups sliced carrots, about 2-3 carrots (depends on their size)
• 1/2 cup uncooked rice
• 1 can of peas, drained (398 mL)
• can of tomato soup (gluten-free)
• 1 cup water (Note: if using V8 juice then just 2/3 cup of water)
• Optional: small can of V8 juice (156 mL)
• salt and pepper to taste
• Optional: ~ 500 grams - ground beef, ground turkey, sausages, vegetarian sausages

Directions

1. Wash, peel and slice your vegetables.
2. Spray your casserole dish with oil spray.
3. Now start layering your ingredients into your casserole dish.
4. First add the sliced potatoes, then the onions, and carrots.
5. Sprinkle your uncooked, washed rice over the three vegetable layers.
6. Drain your canned peas and add them next.
7. If adding a protein, then arrange it on top. Note: If using ground meat, I just spread it as a layer uncooked on the top. You could cook it a little to remove some of the grease if you like. I use extra lean and don't mind the added flavour. Same with sausages, but I don't buy very fatty ones, so I have never precooked them.
8. Next mix your tomato soup with water and pour over the top of the casserole.
9. Season with salt and pepper. You can season each layer or just add it to your tomato soup mixture.
10. Cover with a lid or tin foil and bake in a 350 Fahrenheit oven for about 2 to 2 1/2 hours. Bake until the vegetables are soft and the rice is cooked. I like mine dry, so I cook mine until it has brown crunchy edges, but my Mom cooked it till the veggies were tender, and the liquid gone.
11. I serve mine with buttered gluten-free bread on the side and a salad

I have made this recipe thousands of times. I often add extra vegetables such as zucchini, mixed frozen vegetables, spinach, or frozen brussel sprouts (Yes, I love brussel sprouts!). I've also added a layer of baked beans (tomato sauce beans) which turned out very tasty. Often when making it as a vegetarian casserole, I will add the baked beans for protein. I have also used vegetarian sausages, and it turned out well.

I love this dish for leftovers, and will often use it as a sandwich filling or in a wrap.

Have you made Seven Layer Dinner? Do you have a different word for it? Was or is it a staple in your family?

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns.