Beef and Shirataki Noodle Casserole

Beef and Shirataki Noodle Casserole
Recipe type: Beef, Casseroles
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Noodles
  • 1 medium white onion, peeled and chopped
  • 1 bell pepper, seeded, ribs removed, chopped fine
  • 3 cloves of garlic, minced
  • Grapeseed oil or olive oil for sautéing
  • 1½ pounds ground round beef
  • Salt
  • 4 ounces mushrooms, sliced
  • 1 28-ounce can diced tomatoes
  • 1½ cups frozen corn (can use canned corn or creamed corn)
  • 1 15-ounce can of black olives, strained and chopped
  • 1 pound cheddar cheese, grated
Instructions
  1. Pre-heat the oven to 350 degrees.
  2. Drain and rinse Shirataki Noodles. Rinse really well. Place on paper towels to dry.
  3. Heat 2 tablespoons of oil on medium high heat in a large, heavy bottomed pot. Add the onions and bell pepper and sauté until softened. Add garlic and cook for a minute more. Add the tomatoes. Bring to a simmer and let cook for 10 minutes. Lower the heat to warm.
  4. In a separate skillet, heat to medium-high. Add a couple of tablespoons of oil to the pan and brown the meat, working in batches. Break up about half of the ground beef into the pan. Do not stir, but let sit and cook for a minute or two until brown. Sprinkle a little salt over the meat while cooking. Once brown on one side, stir the meat a little to get the other sides browned. Once the meat is thoroughly browned, use a slotted spoon to remove the meat from the pan and put it in with the tomatoes, onions, and peppers. Brown the second batch of ground beef the same way.
  5. Using the same pan that you had used for browning the beef, sauté the mushrooms in the remaining oil and beef drippings. Once browned, add the mushrooms to the beef and tomato mixture.
  6. Add Shirataki Noodles, corn, chopped olives, and about two thirds of the cheese to the large pot of beef and tomato mixture. Gently mix in.
  7. Transfer mixture to a large casserole dish. Sprinkle remaining cheese on top of casserole. Place in the oven. Cook for 30 minutes.

 

Macaroni Shirataki and Beef Casserole

Macaroni Shirataki and Beef Casserole
Recipe type: Beef,Casseroles
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 tablespoon sea salt
  • 1 package Macaroni Shirataki Noodles
  • 1 teaspoon olive oil, plus more for brushing pan
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 assorted bell peppers, chopped
  • 3 cloves garlic, finely chopped
  • 1 28-ounce can crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1¾ cups sharp cheddar cheese, grated
  • Fresh ground pepper
Instructions
  1. Preheat oven to 400 degrees and lightly oil a 13-by-9-by-2-inch baking dish.
  2. Drain and rinse the Macaroni Shirataki Noodles. Place on paper towels to dry till needed.
  3. Heat oil in a large non-stick skillet, over moderately high heat and brown beef, stirring, until no longer pink, about 5 minutes.
  4. Transfer with a slotted spoon to a bowl, reserving skillet.
  5. Cook onion in skillet, over moderate heat, stirring, until softened, about 3 minutes.
  6. Add peppers and cook, stirring, until peppers are just tender, about 5 minutes.
  7. Stir in garlic and cook 1 minute.
  8. Return beef to skillet with tomatoes and Worcestershire and bring to a simmer.
  9. Toss meat mixture with 1 cup cheese and pasta to combine well and spoon into prepared baking dish.
  10. Sprinkle remaining ¾ cup cheese over top and bake in middle of oven, until golden on top and bubbling, about 20 minutes.
  11. Let stand 10 minutes before serving.

 

Gluten Free Surprise Shirataki Penne Noodles Casserole

Gluten Free Surprise Shirataki Penne Noodles Casserole
Recipe type: Casseroles, Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 8 ounces (1/2 cup) Shirataki Penne Noodles
  • ½ pound ground beef
  • 2 tablespoons butter
  • 3 tablespoons onion, chopped
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 (14 ounce) can whole kernel Corn, drained
  • 1 (10 ounce) can tomato soup
  • ½ cup cheddar cheese, grated
Instructions
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
  2. Saute onions in butter until transparent.
  3. Cook beef until browned, season with salt and pepper.
  4. Arrange alternate layers of Shirataki Penne Noodles, corn and browned beef in a greased 6 cup casserole dish.
  5. Pour soup over top and sprinkle with grated cheddar.
  6. Bake at 325 degrees for 25 minutes or until heated through and cheese browns.