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Chinese Noodle Casserole


My hubby loves this recipe! It was a childhood favorite of mine so I converted it to gluten-free so I could share it with my kids.

1 pound grass-fed, organic ground beef
3-4 c. cooked organic brown rice
1 packet gluten free onion soup mix
1 c. gluten-free cream of mushroom soup
1 pint organic sour cream
2 Tbls. Tamari, gluten-free soy sauce
1 1/2 c. crushed gluten-free pretzels
1/2 tsp. Real Salt
dash of black pepper

*Cook ground beef until done. Make sure to break into small-medium size pieces while cooking. In a medium sized round casserole dish, combine all ingredients except half of the pretzels. Cook at 350 degrees for 40-45 minutes. Eat hot with remaining pretzels on top.


  1. That looks good; I have seen chow mein noodles from Grandma Ferdon, but they are the skinny ones, so the pretzels are a great idea if you like the bigger noodles. What brand of Gluten Free soup do you use? I have heard that Progresso is the only one that really is gluten free. I was using Health Valley but it turned out to be a problem for me. Thanks for posting this recipe. It looks fast and good, and my husband will love it.

  2. […] after my celiac diagnosis. Glutino helped me get this recipe back with this fabulous pretzels. Try this recipe out for yourself!¬†It’s especially nice that they are available in the traditional pretzel knot and in rods, […]

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