Cheeseburger Casserole – Grain-free

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This recipe, Cheeseburger Casserole (aka. Impossible Cheeseburger Pie,) is part of my early life as a married woman. It was from a time when I didn’t have any idea what I was doing in the kitchen so we ate from boxes. Box cakes, box pie crust, boxed mac & cheese and boxed baking mix.
While it was easy back then, today I’m much more aware of what I’m eating and what toxins those boxes contain.

So, the last couple weeks I’ve been experimenting with my own gluten-free/grain-free “baking mix.” I’ve been using a much overlooked ingredient, garbanzo bean flour. Geesh, that stuff is kind of awesome when it comes to baking gluten and grain-free meals and treats.

I’ve recently teamed up with Wolf Gourmet {my affiliate statement is at the bottom of the page – all opinions are my own} to show you all the amazing things their high-speed blender can do. I’ve had one of their blenders for well over a year now and I can’t even express how much I love it. In fact, the day after we got it I warned my husband that we should be saving for another one now because if this one ever goes, I won’t be able to live without it and we will have to get another one immediately. No joke.

You can get one from William Sonoma here so you can see exactly what I mean!

No only does it do smoothies with one touch of a button, it will whip up the batter for this casserole in just under 30 seconds. Thirty seconds, people! That’s fast enough for a weekday, school night meal.

Here’s the recipe for the “baking mix.” I mix up a batch and store it in the cupboard.

A few notes on this recipe.
• I make it in a casserole dish but you could also fit it in a large pie plate.
• Grease the pan so it comes out easier. I didn’t do that the first time. Eggs. They stick.
• Allow it to cool for just a few minutes before cutting.
• It would also be great as a breakfast dish replacing the browned hamburger with browned sausage and the basil with thyme or sage.