Gluten Free Surprise Shirataki Penne Noodles Casserole

Gluten Free Surprise Shirataki Penne Noodles Casserole
Recipe type: Casseroles, Gluten Free Recipes
Prep time: 
Cook time: 
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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.

Gluten Free Chicken and Shirataki Noodle Casserole

Gluten Free Chicken and Shirataki Noodle Casserole
Recipe type: Chicken Dishes, Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
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
  • ¼ cup corn starch
  • ½ cup shredded carrot
  • ¼ teaspoon pepper
  • 1 cup shredded cheddar cheese
Instructions
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels. Set aside.
  2. In a medium saucepan, whisk together the chicken broth, milk, cornstarch and pepper. Make sure that there are no lumps.
  3. Add the shredded carrot to the chicken broth mixture in the saucepan.
  4. Turn on the burner under the saucepan to a medium heat.
  5. Bring the mixture to a boil, stirring constantly.
  6. The sauce will thicken as it cooks. This should take about ten minutes.
  7. Combine gluten free Shirataki Noodles, chicken and sauce in a large ungreased baking dish.
  8. Top with cheddar cheese.
  9. Bake uncovered in a 350 degree oven for 20 minutes.
  10. Let the gluten free chicken and noodles rest for five 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.