Creamy Beef Noodle Casserole

beef_casserole

GFCF Beef Noodle Casserole (contains soy)

 
1 package of gluten-free elbow or penne pasta
2 lbs of organic, 100% grassfed beef
1 TBL of oil with a high smoking point (avocado, rice bran, tea seed)
3 cloves of minced garlic
1 medium yellow onion, chopped
1/2 organic red bell pepper, chopped
(if your child has texture issues, you can run this through the food processor until it's like "pulp")
6 mushrooms, chopped (optional)
1- 8 ounce can of organic tomato sauce
1- 14 ounce can of organic diced tomatoes
(If your child had texture issues, you can substitute another can tomato sauce or crushed tomatoes)
1/3 container of Tofutti non-dairy sour cream
1/3 cup of Tofutti non-dairy cream cheese
1 cup of Daiya mozzarella type cheese
1 cup of Daiya cheddar type cheese
1 teaspoon sea salt
1 teaspoon black pepper

1. Preheat oven to 350 degrees.
2. Cook pasta according to instructions. Cook to "al dente" so the noodles will not be too soft in the casserole.
3. In a large sauté pan, begin browning ground beef. When the beef is cooked half way through, add the onions, garlic and bell pepper and continue to sauté. If you are using "grass fed" beef, you may have to add a little more oil during cooking time to prevent premature browning in the pan. This is due to the lean nature of the meat. Cook until meat is thoroughly browned, stirring frequently.
4. Add tomato sauce, diced tomatoes, salt and pepper. Stir thoroughly and simmer for about 4-5 minutes.
5. Combine beef mixture, cooked pasta and the sour cream and cream cheese and mix thoroughly.
6. Spread the mixture into a casserole pan and top with Daiya cheeses.
7. Bake for about 20 minutes or until the cheese melts.

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