Gluten Free End of Summer Casserole Recipe

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by Carol Kicinski on September 10, 2009

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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!

BTW – my next giveaway will be on Twitter so if you are not already following me do so now – this next giveaway will be equally awesome!

Gluten Free End of Summer Casserole Recipe


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


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.


This Gluten Free End of Summer Casserole Recipe serves 8-10

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 14 comments… read them below or add one }

Carrie September 10, 2009 at 5:23 pm

I am so incredibly flattered Carol!! What a sweet sweet thing to say! Thank you so much!! I can't WAIT to get the pan!!


Helene September 10, 2009 at 5:46 pm

What a nice casserole for the end of the summer. Congrats to the winner.


Stephanie September 10, 2009 at 7:05 pm

this recipe looks great! i can't wait to give it a try. just gotta dig in the freezer to see if i have some gf waffles :)


Amy Green (Simply Sugar and Gluten-Free) September 10, 2009 at 8:09 pm

I am not giving up on summer yet. It's still 95 in Dallas and lots of great produce is still rolling in. I have, however, started to make soups but find myself enjoying them cold.

Your casserole looks great, and I must say that I love Carrie's blog too. She is a real gem.


gfe--gluten free easily September 11, 2009 at 3:34 am

What a beautiful dish! And, congrats to Carrie! She has welcomed so many of us into the blogging world and is a delight as you say, Carol. :-)



Jennifer September 11, 2009 at 4:08 am

Congrats to Carrie! The summer casserole is the perfect goodbye! It looks so good!


Tasty Eats At Home September 11, 2009 at 5:14 am

Hooray for Carrie! And this casserole looks so delicious. :)


Lauren September 12, 2009 at 7:12 am

Congrats Carrie!! This casserole looks divine =D. I love the combination of flavours.


celiac girl September 12, 2009 at 11:39 am

great title. great looking recipe.


I Am Gluten Free September 16, 2009 at 8:31 pm

Carol – that is a lovely picture, and the recipe sounds divine. Thanks!



amy and ann September 20, 2009 at 7:10 am

i added you to my blog side bar. if you like my celiac blog I would love it if you added mine. XO

thanks. have a great weekend,a


Chris September 22, 2009 at 6:18 pm

Great picture. Makes me want to try that recipe VERY soon!


Cari October 21, 2012 at 11:20 am

I made this casserole for a get together when I found out my guests were vegetarians and gluten-free. It was terrific and so easy to make. My guests were thrilled to have their needs met and my son who is not vegetarian finished the casserole and claimed I needed to fix it again. Thank you for sharing such an excellent and filling meal that everyone loved!!


Carol Kicinski October 21, 2012 at 12:55 pm

Thanks for reporting back to me Cari – I am happy you all enjoyed it!


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