Gluten Free Mexican Shirataki Casserole

Gluten Free Mexican Shirataki Casserole
Recipe type: Casseroles, Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Penne Pasta
  • 1 cup uncooked lentils
  • 1 28 ounce can enchilada sauce
  • 4½ cups water
  • 1 cup carrots
  • 1 cup celery
  • 1 cup onions
  • 1 cup bell peppers
  • 1 can green chilis
  • 1 cup spinach
  • 1 tablespoon olive oil
  • 4 ounces soft goat cheese
  • black olives to garnish
Instructions
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
  2. In a sauce pan put lentils, can of enchilada sauce & water. Bring to boil & then simmer until cooked. About 45-60 minutes.
  3. While the lentil mix is cooking, cut up veggies and saute until soft.
  4. In the casserole dish layer noodles, veggies and chunks of cheese.
  5. Continue layering and then top with olive garnish.
  6. Bake 60 minutes at 350 degrees.
  7. Let sit 10-15 minutes before serving.

Crabmeat Casserole with Shirataki Noodles

Crabmeat Casserole with Shirataki Noodles
Recipe type: Casseroles,Gluten Free Recipes,Seafood
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound crab meat, fresh, frozen or canned
  • ¼ cup fresh lemon juice
  • ½ teaspoon salt
  • 1 pound package Shirataki Noodles
  • ½ pound fresh mushrooms, sauteed
  • ¼ cup unsalted butter
  • 1 clove garlic, minced
  • 3 tablespoons gluten free all-purpose flour
  • 1½ cups milk
  • ½ teaspoon celery salt
  • 1 teaspoon dried parsley
  • 1 cup cheddar cheese, grated
  • 2 tablespoons white wine
Instructions
  1. Lightly oil a 2 quart casserole dish and reserve.
  2. Pre-heat oven to 350 degrees.
  3. If crab meat is frozen, thaw, rinse and drain. If crab meat is canned, rinse and drain.
  4. Blend the crab meat, lemon juice, and salt in a mixing bowl and refrigerate while preparing sauce.
  5. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels and reserve.
  6. Saute the fresh mushrooms in a large skillet over medium heat with just enough butter to keep the mushrooms moist. Drain excess water if necessary, and reserve.
  7. Melt the ¼ cup butter in a saucepan over medium heat.
  8. Add the garlic and saute until fragrant, but not brown, about 3 minutes.
  9. Add the flour, and whisk and cook for about a minute more.
  10. Add the milk slowly, whisking constantly, and cook until the sauce thickens.
  11. Add the celery salt and dried parsley, grated cheddar cheese, and white wine.
  12. Stir until cheese is melted and sauce is creamy smooth.
  13. Drain the crab meat and add it to sauce; heat to the boil.
  14. Place a layer of the Shirataki Noodles in bottom of the prepared casserole dish.
  15. Pour the crab meat and sauce over the noodles.
  16. Top with the sauteed mushroom slices and bake for about 30 minutes or until lightly browned.
  17. Serve warm.

Chicken Shirataki Penne Noodle Casserole

Chicken Shirataki Penne Noodle Casserole
Recipe type: Casseroles, Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound chicken breasts, cut into bite size pieces
  • 1 pound Shirataki Penne pasta
  • 1 cup sour cream
  • 1 can cream of chicken or mushroom soup
  • 1½ cups shredded cheddar cheese
Instructions
  1. Cut chicken into small pieces and brown in a skillet.
  2. Rinse and drain the Shirataki Noodles under warm water. Pat dry with paper towels. Set aside.
  3. Mix chicken, noodles, sour cream, cream soup, shredded cheddar cheese in a casserole dish.
  4. Bake at 350 degrees for an hour.