Gluten free mexican casserole (easy)

Had to come up with a quick casserole that I could feed to a group of people. The theme was Mexican food. I wanted to do quesadillas but couldn't take the time to make them one by one, so I came up with this:

In a large casserole dish lay down one layer of corn tortillas. I broke some apart to cover the whole bottom.
Add a whole can of Chili beans including the liquid (these are flavored beans, no meat)
then add a layer of shredded cheese (I used a mozzarella mixture)
do this all again and top with thick tomato slices and more cheese and a mixture of granulated garlic, powdered ginger, turmeric and sweet paprika as well as some nutritional yeast.
(optional add wheat germ to make a crust--this has gluten however)

put in a 225 degree F oven until heated through and the cheese is melted 

Easy rice and spinach casserole

I like one pot dishes, less cleaning up really appeals to me! So I came up with a dish that uses raw rice. The trick is to make sure the rice is covered with liquid throughout the cooking process. Because of this the rice needs to be on the bottom of the dish.

Rice and Spinach Casserole

Use a 9" x 12" oven safe (e.g. pyrex, anchor hocking) casserole dish

Pour in 1-1 1/2 cups of washed Basmati rice (you can use other rice, but Basmati has a ton of flavor) in a layer on the bottom of the casserole dish, pour 2-3 cups of boiling water over it (double the amount of rice) and let sit until cooled. This begins to cook the rice.  Sprinkle with a mixture of Turmeric, sweet paprika, granulated garlic and powdered ginger)  * Optional-sprinkle with salt

Then add a layer of  frozen spinach, liquid and all, with some chopped parsley over that. 

I put a layer of shredded mozarella next, then thickly sliced tomatoes in a single layer before adding more cheese.

For a crunchy top I added raw wheat germ. 

(I didn't add any salt because the cheese has salt, as does the spinach. The rice could have used a bit of salt for flavor)