Gluten Free Sour Cream Noodle Bake

This is a slightly modified version of Pioneer Woman's Sour Cream Noodle Bake.  It cooks very nicely with gluten free noodles and every other ingredient is gluten free so it makes for a great casserole to take to a friend or just to have as a family!

Ingredients:
* 1 1/4 lbs. ground beef
* 1 15oz. can tomato sauce
* 1/2 tsp. salt
* Freshly ground black pepper
* 8 oz. gluten free noodles (Barilla makes great gluten free spiral noodles that work great with this recipe, but you can find gluten free brands of noodles in just about any store now)
* 1/2 cup sour cream
* 1 1/4 cups small curd cottage cheese
* Pinch red pepper flakes
* 1/2 cup sliced green onion
* 1 cup grated sharp cheddar cheese

Directions:
-Preheat the oven to 350 degrees F
-Brown the ground beef in a large skillet and then drain the fat.
-Add the tomato sauce, 1/2 tsp salt and plenty of freshly ground black pepper and stir.
-Let simmer while you prepare the other ingredients.
-Cook the gluten free noodles according to the package and then drain and set aside.
-In a medium bowl, combine the sour cream and cottage cheese.
-Add plenty of freshly ground black pepper and a pinch of red pepper flakes.
-Add this mixture to the noodles and stir, then add the green onions and stir.

Now you are going to assemble the casserole as follows:
                                                 -Add half of the noodles to a baking dish (9x13 or a deep square dish).

-Top with half the meat mixture and spread evenly
-Sprinkle on half the grated cheddar.
-Repeat with noodle, meat, and then a final layer of the cheese.

Bake until all the cheese is melted (about 20 minutes)

This one is definitely a family favorite!

Bacon Strata

Ingredients:

-3 cups white rice, cooked and cooled to room temp
-1 1/2 cups cooked bacon (or ham cut up)
-3/4 cup finely diced fresh tomatoes
-1/4 cup sliced green onions
-1/4 cup finely diced green pepper
-1 tablespoon basil
-salt and pepper to taste
-1/8 teaspoon cayenne pepper, or to taste
-4 eggs, beaten
-1/2 cup milk
-3/4 cup cheddar cheese divided
-3/4 cup mozzarella cheese, shredded

Directions:

Preheat oven to 350 degrees F.

In large bowl, combine rice, bacon, tomatoes, onions, green pepper, basil, salt and pepper, cayenne, eggs, and milk and stir well until incorporated. Pour into a greased 9x13 inch pan. Top with cheeses and bake for 20-25 minutes or until knife inserted near the center comes out clean.

Cut strata into squares and serve.

Chicken Broccoli Casserole

This recipe calls for gluten free bread crumbs. I usually make mine with toasted gluten-free bread which is available at health-food stores and sometimes at your local grocery store. After toasting I put the bread in a food processor. Now, if you don't have access to the bread, you can always make this without bread crumbs!

1. -2 (10 oz.) pkgs. frozen broccoli, cooked (can be chopped)

2. -2 cans cream of chicken soup (HEALTH VALLEY CREAM OF CHICKEN SOUP, LIPTON CUP OF SOUP CREAM OF CHICKEN SOUP-in packets -- you may have to use a few of them)
-1 c. mayonnaise (BEST FOODS, HELLMANS, MIRACLE WHIP are gluten free)
-1 tsp. lemon juice
-2 lbs. cooked chicken, cut up (I use a rotisserie chicken usually from Costco)

3.-3/4 c. sharp cheddar grated cheese
-3/4 c. gluten free bread crumbs (optional)
-1/4 c. melted butter (optional--use only if you use bread crumbs)

Alternate #1, #2, #3 in layers in 13 x 9 x 2 inch casserole. Top with crumbs and 1/4 cup melted butter poured over top. Bake for 1 hour at 350 degrees.

Serves 6

Lasagna

This is the first recipe I've posted where you'll have to go to a health-food store to get a particular gluten-free ingredient. However, SOME grocery stores have gluten-free sections and may carry it so make sure to check when you're doing your regular shopping!

Ingredients:
-1 lb. Italian sausage, casings removed or ground beef
-1 pint ricotta cheese
-1 egg, lightly beaten
-1/2 tsp dried basil
-1/2 tsp. dried thyme
-1/2 tsp. dried oregeno
-1/2 tsp. garlic powder
-1 cup shredded mozzarella cheese, divided
-12 gluten free lasagna noodles (TINKYADA or DEBOLES makes gluten free rice lasagna noodles; you can find these in the pasta section of your health food store [Whole Foods, etc])
-3/4 c. grated Parmesan cheese
-1 jar pasta sauce (PREGO, RAGU, BERTOLI, and BARILLA are gluten free)
Directions

Cook lasagna noodles according to package (about 2 minutes less since you'll be baking them too)

Preheat oven to 350 degrees. Cook meat and drain.

In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano, and half the shredded mozzarella. Mix well, and set aside.

Coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan. Spread a layer of the ricotta mixture, a layer of meat, and a layer of spaghetti sauce over noodles. Repeat two more times. Top with the reserved mozzarella and Parmesan. Cover with foil. Bake in preheated oven 20 minutes, remove foil and bake additional 15 minutes until golden and bubbly.

Enchilada Casserole

Serves 4

-2 chicken breasts, cut up and cooked (or use rotisserie chicken which is what I always do! COSTCO's rotisserie chicken is gluten free) You can also use ground beef or this shredded pork instead of chicken.
-Enchilada sauce (MCKORMICK ENCHILADA SAUCE packet is gluten free....this is the only gluten free enchilada sauce I have found so far)
-1/2 cup sour cream (KNUDSEN and DAISY are gluten free)
-corn tortillas
-2 1/2 cups cheddar cheese


Directions:
Mix cooked chicken pieces in a bowl with the sour cream and 1/4 cup enchilada sauce.

In a greased, square baking dish, spoon a few spoonfuls of enchilada sauce so it covers the bottom of dish. Then lay corn tortillas in one layer across the bottom of the dish (you may have to break the tortillas in half and quarters to make it all fit). Next spoon some more of the enchilada sauce over the corn tortillas so they are completely covered (no dry spots). Pour chicken mixture over top and spread out in an even layer. Add a layer of cheese. Put another layer of corn tortillas on top of this. Spoon some more enchilada sauce and spread so that the tortillas are completely covered. Add a layer of cheese. Add one more layer of tortillas and cover again with plenty of enchilada sauce. Top with cheese and bake at 375 degrees for about 20 minutes or until cheese is bubbly.

I usually serve this with refried beans (OLD EL PASO, SAFEWAY brand, and AMY'S KITCHEN brand are gluten free) and Spanish rice (ZATARAN'S, MAHATMA, and OLD EL PASO mixes are gluten free).

You can double this recipe and make in a larger baking dish to feed more people.