Chinese Noodle Casserole

P5110011

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.

Comments

  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.

Trackbacks

  1. [...] had in years due to celiac disease, now available in a gluten free version. I have adapted my Chinese Noodle Casserole recipe to use gluten free pretzels instead of chow mein noodles since they weren’t available [...]

  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, [...]

  3. […] Thursday: Chinese noodle casserole and almond green beans […]

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