Shirataki Noodle Recipes » Cheddar Cheese

Beef and Shirataki Noodle Casserole

Debra — Thu, 08 Sep 2011 19:18:34 +0000

Beef and Shirataki Noodle Casserole

Recipe type: Beef, Casseroles

Prep time: 15 mins

Cook time: 1 hour 10 mins

Total time: 1 hour 25 mins

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
1 1/2 pounds ground round beef
Salt
4 ounces mushrooms, sliced
1 28-ounce can diced tomatoes
1 1/2 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

Pre-heat the oven to 350 degrees.
Drain and rinse Shirataki Noodles. Rinse really well. Place on paper towels to dry.
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.
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.
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.
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.
Transfer mixture to a large casserole dish. Sprinkle remaining cheese on top of casserole. Place in the oven. Cook for 30 minutes.

Ham Asparagus and Macaroni Shirataki Gratin

Debra — Sun, 28 Aug 2011 15:25:38 +0000

Ham Asparagus and Macaroni Shirataki Gratin

Recipe type: Pork

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Ingredients

1 can Condensed Cream of Asparagus Soup
1/2 cup milk
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1 1/2 cup cooked cut asparagus
1 1/2 cup cubed cooked ham
1 package Macaroni Shirataki Noodles
1 cup shredded Cheddar cheese
Swiss cheese (4 ounces)

Instructions

Drain and rinse Macaroni Shirataki Noodles under water. Dry on paper towels.
Stir the soup, milk, onion powder, black pepper, asparagus, ham, Macaroni Shirataki and 1/2 cup cheese in a 2-quart shallow baking dish.
Bake at 400 degrees for 25 minutes or until the ham mixture is hot and bubbling. Stir the ham mixture. Sprinkle with the remaining cheese.
Bake for 5 minutes or until the cheese is melted.

Cheesy Chicken and Shirataki Noodle Casserole

Debra — Fri, 26 Aug 2011 15:18:22 +0000

Cheesy Chicken and Shirataki Noodle Casserole

Recipe type: Chicken Dishes

Prep time: 5 mins

Cook time: 50 mins

Total time: 55 mins

Ingredients

1 can Condensed Cream of Chicken Soup
1 1/3 cup water
1 package Shirataki Noodles
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese

Instructions

Drain and rinse Shirataki Noodles. Cut into bite size pieces with kitchen shears. Pat them dry on paper towels.
Heat the oven to 375 degrees.
Stir the soup, water, noodles, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through. Top with the cheese.
Let the casserole stand for 10 minutes.

Gluten Free Surprise Shirataki Penne Noodles Casserole

Debra — Mon, 14 Feb 2011 20:04:00 +0000

Gluten Free Surprise Shirataki Penne Noodles Casserole

Recipe type: Casseroles, Gluten Free Recipes

Prep time: 5 mins

Cook time: 45 mins

Total time: 50 mins

Ingredients

8 ounces (1/2 cup) Shirataki Penne Noodles
1/2 pound ground beef
2 tablespoons butter
3 tablespoons onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
1 (14 ounce) can whole kernel Corn, drained
1 (10 ounce) can tomato soup
1/2 cup cheddar cheese, grated

Instructions

Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
Saute onions in butter until transparent.
Cook beef until browned, season with salt and pepper.
Arrange alternate layers of Shirataki Penne Noodles, corn and browned beef in a greased 6 cup casserole dish.
Pour soup over top and sprinkle with grated cheddar.
Bake at 325 degrees for 25 minutes or until heated through and cheese browns.

Gluten Free Chicken and Shirataki Noodle Casserole

Debra — Fri, 11 Feb 2011 20:01:37 +0000

Gluten Free Chicken and Shirataki Noodle Casserole

Recipe type: Chicken Dishes, Gluten Free Recipes

Prep time: 5 mins

Cook time: 35 mins

Total time: 40 mins

Ingredients

1 12 ounce package gluten free Shirataki Noodles
1 cup cooked, shredded chicken (or one large can)
2 cups chicken broth
2 cups milk
1/4 cup corn starch
1/2 cup shredded carrot
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Instructions

Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels. Set aside.
In a medium saucepan, whisk together the chicken broth, milk, cornstarch and pepper. Make sure that there are no lumps.
Add the shredded carrot to the chicken broth mixture in the saucepan.
Turn on the burner under the saucepan to a medium heat.
Bring the mixture to a boil, stirring constantly.
The sauce will thicken as it cooks. This should take about ten minutes.
Combine gluten free Shirataki Noodles, chicken and sauce in a large ungreased baking dish.
Top with cheddar cheese.
Bake uncovered in a 350 degree oven for 20 minutes.
Let the gluten free chicken and noodles rest for five minutes before serving.

Crabmeat Casserole with Shirataki Noodles

Debra — Thu, 10 Feb 2011 21:59:09 +0000

Crabmeat Casserole with Shirataki Noodles

Recipe type: Casseroles,Gluten Free Recipes,Seafood

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Ingredients

1 pound crab meat, fresh, frozen or canned
1/4 cup fresh lemon juice
1/2 teaspoon salt
1 pound package Shirataki Noodles
1/2 pound fresh mushrooms, sauteed
1/4 cup unsalted butter
1 clove garlic, minced
3 tablespoons gluten free all-purpose flour
1 1/2 cups milk
1/2 teaspoon celery salt
1 teaspoon dried parsley
1 cup cheddar cheese, grated
2 tablespoons white wine

Instructions

Lightly oil a 2 quart casserole dish and reserve.
Pre-heat oven to 350 degrees.
If crab meat is frozen, thaw, rinse and drain. If crab meat is canned, rinse and drain.
Blend the crab meat, lemon juice, and salt in a mixing bowl and refrigerate while preparing sauce.
Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels and reserve.
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.
Melt the 1/4 cup butter in a saucepan over medium heat.
Add the garlic and saute until fragrant, but not brown, about 3 minutes.
Add the flour, and whisk and cook for about a minute more.
Add the milk slowly, whisking constantly, and cook until the sauce thickens.
Add the celery salt and dried parsley, grated cheddar cheese, and white wine.
Stir until cheese is melted and sauce is creamy smooth.
Drain the crab meat and add it to sauce; heat to the boil.
Place a layer of the Shirataki Noodles in bottom of the prepared casserole dish.
Pour the crab meat and sauce over the noodles.
Top with the sauteed mushroom slices and bake for about 30 minutes or until lightly browned.
Serve warm.

Chicken Shirataki Penne Noodle Casserole

Debra — Tue, 08 Feb 2011 16:49:43 +0000

Chicken Shirataki Penne Noodle Casserole

Recipe type: Casseroles, Chicken Dishes

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

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
1 1/2 cups shredded cheddar cheese

Instructions

Cut chicken into small pieces and brown in a skillet.
Rinse and drain the Shirataki Noodles under warm water. Pat dry with paper towels. Set aside.
Mix chicken, noodles, sour cream, cream soup, shredded cheddar cheese in a casserole dish.
Bake at 350 degrees for an hour.

Tangy Mexican Shirataki

Debra — Sat, 05 Feb 2011 20:35:16 +0000

Tangy Mexican Shirataki

Recipe type: Chicken Dishes, Gluten Free Recipes

Prep time: 5 mins

Cook time: 62 mins

Total time: 1 hour 7 mins

Ingredients

3 cloves garlic
1/2 medium onion
1 1/2 cups Shirataki Noodles
2 tablespoons olive oil
2 1/2 cups low sodium chicken broth
1 cup canned tomatoes-no salt added
2 tablespoons tomato paste
canned chicken-97% fat free, 4 oz
1/2 teaspoon cumin
1-2 dashes cayenne pepper (optional)
vinegar (optional)
sour cream or yogurt (optional)
cheddar cheese (optional)
salsa (optional)

Instructions

Rinse and drain the Shirataki Noodles under warm water. Pat dry with paper towels. Cut into bite size pieces.
Saute the onions in the oil until translucent, about 1-2 minutes.
Add garlic and saute another minute.
Add cayenne pepper and cumin to taste and saute another few seconds.
Add broth and tomatoes and bring to a boil.
Cover and simmer for 30 minutes.
Stir in the chicken and tomato paste (opt). add water if needed.
Cover and continue to simmer for 30 minutes
Add the Shirataki Noodles the last minute of cooking. They are already cooked, this is just to heat them up.
Serve with a dash or two of red or white wine vinegar.
Garnish with cheddar cheese, sour cream, salsa, or hot sauce if desired.

Chicken Breasts and Shirataki Fettucine

Debra — Thu, 03 Feb 2011 20:59:02 +0000

Chicken Breasts and Shirataki Fettucine

Recipe type: Casseroles, Chicken Dishes, Gluten Free Recipes

Prep time: 5 mins

Cook time: 1 hour 5 mins

Total time: 1 hour 10 mins

Ingredients

chicken breasts (3-4)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can of cheddar cheese soup
8 ounces of sour cream
1 can of diced green chilies
2 bags of shredded cheddar cheese
1 bag of shredded Mozzarella cheese
1 pound package Shirataki Fettucine
1 1/2 teaspoons garlic salt
1 teaspoon pepper
1 1/2 teaspoons seasoning salt
2 cups chicken broth

Instructions

Boil chicken in water to cover.
Add seasonings and cook for about a 1/2 hour.
Cut chicken into small chunks.
In a large bowl mix all of the soup (no water added), sour cream, green chilies.
Add chicken chunks to mixture.
Drain and rinse Shirataki Fettucine under warm water. Drain on paper towels. Cut into 1 inch pieces with a pair of scissors.
In 13×9 pan. Layer the bottom of pan with Shirataki Fettucine, cover layer with chicken mixture, sprinkle both kinds of cheese. Repeat layers until pan is full (like a lasagna).
Top layer with both cheeses.
Bake at 350 degrees for about 40-45 minutes.

Taco Shirataki Noodle Casserole

Debra — Tue, 01 Feb 2011 16:30:11 +0000

Taco Shirataki Noodle Casserole

Recipe type: Beef,Gluten Free Recipes,Casseroles

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Ingredients

1 pound lean ground beef
1 packet taco seasoning mix
1 tablespoons butter
1 large onion, chopped
1 large green pepper, chopped (optional)
1 pound package Shirataki Noodles
2 cans stewed tomatoes
1 jar chunky salsa
2 cups cheddar cheese, grated

Instructions

In a large skillet over medium heat, brown ground beef and drain excess liquid.
Add taco seasoning spices as directed on the package, blend, and reserve.
In the same skillet, saute onions and peppers (if desired) in 1 tablespoon butter until tender.
Add to meat mixture.
Meanwhile, rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels .
In a 9X13″ baking pan, spoon stewed tomatoes into the bottom of pan to cover.
Layer remaining ingredients in the following order: noodles, meat mixture, salsa, and cheese.
Repeat layering process until dish is full, making sure to finish the top layer with cheddar cheese.
Bake in a pre-heated 400 degree oven for 25 to 30 minutes.
Remove from oven and let stand for about 5 minutes.
Serve warm.