Thursday, March 10, 2011
I was going to say that I've been fairly lazy lately, but that just isn't true. I have been getting a lot done and haven't had much time to prepare any gluten free masterpieces the past couple of weeks.
I remember when I could simply make a hamburger helper for dinner when time was running short.
This post and recipe is very similar to the last recipe I posted, Gluten Free Pizza Casserole. A delicious recipe it was, but, as I've said before, I am a lasagna fanatic! So, combine short on time, a lasagna fascination, and a box of Ancient Harvest Quinoa Rotelle pasta in the pantry, and Voila! Lasagna Casserole.
This is a very economical recipe to please your gluten free loved ones. We will have a few days of leftovers from this. Grandma calls them "planned overs".
1 pound of ground beef
1 box of Ancient Harvest Quinoa Rotelle (8 ounce)
2 cups shredded Mozzarella Cheese
1 cup Cottage Cheese
3/4 cup grated Parmesan Cheese
2 cans of tomato sauce (8 ounce each)
1 teaspoon dried Oregano
1 teaspoon dried Italian Seasoning
1/2 teaspoon dried Basil
1 medium sweet vidalia onion (diced)
1 teaspoon garlic salt
1 tablespoon vegetable oil (for boiling the noodles)
salt and pepper to taste
Begin by bringing about 5-6 cups of water to a boil, with a pinch of salt and a tablespoon of vegetable oil. Add the pasta when it comes to a boil and stir. Boil for double the time specified on the box. The water will turn yellow, this is normal.
Next brown the ground beef with the onion.
When the onion is softened and the beef is browned, add the tomato sauce, and the spices. Stir in and bring to a boil.
When the noodles are done, drain and rinse them in a strainer then dump into the bowl.
Next dump in the sauce and ground beef mixture. Stir together.
Add most of the mozzarella cheese and stir in. Keep some back for the topper.
Next, add the cottage cheese and stir in well.
When all the cheeses are stirred into the mix. Flatten down the top and sprinkle it with the remaining mozzarella and parmesan.
Cover and bake for a minimum of 30 minutes up to 1 hour at 350 degrees.
Plate and serve,
This was so easy, inexpensive, satisfying, delicious, etc. etc. etc.
Wednesday, March 2, 2011
I was in the mood for pizza and was feeling a bit lazy so I threw together this casserole. If you love pizza and want a simple, healthy, cost effective meal that your family will love, then this is the recipe for you.
I made it in a large glass bowl, but it would easily work in any casserole dish or pan. This was a big hit with Shawn and we both look forward to the leftovers.
1 pound ground beef
1 box of Ancient Harvest Quinoa Rotelle pasta
1 green bell pepper (diced)
1 sweet vidalia onion (diced)
1 can of sliced black olives (2.25 ounce)
5 medium mushroom caps (sliced)
2 8 ounce cans of tomato sauce
1 tablespoon oregano
1 tablespoon sugar
1 teaspoon garlic salt
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Hormel pepperoni slices
I began by bringing about 5-6 cups of water to a boil, with a pinch of salt and a tablespoon of vegetable oil. Add the pasta when it comes to a boil and stir. Boil for double the time specified on the box. The water will turn yellow, this is normal.
Next brown the ground beef. While the ground beef is browning, add the tomato sauce, the mushrooms, the oregano, the sugar, and the garlic salt to a small saucepan, stir and bring to a boil.
Now comes the hardest part. Strain the pasta and pour it into the bowl.
Add the diced onion and diced green bell pepper.
Add the ground beef and stir again.
Add the pan of sauce and stir again.