This is one of those “don’t knock it until you try it” kind of a recipes as it is a gluten free pasta casserole which doesn’t sound yummy but it is amazing if I must say so myself. I have many friends who are gluten free and while I always try to modify my recipes to accommodate them, I never really went to any extremes in creating a dish, like my gluten free pasta casserole…until last Thursday.
I have a very special group of girlfriends (from when I was married) and we still get together to celebrate our birthdays by either going out for dinner or someone hosting at their house. Last week we got together to celebrate my friend Paulina’s birthday and Susan was kind enough to open her house to us.
Our friend Holly is gluten free and has been so for many years, even still, I sometimes forget that I need to pay attention to what I bring, often times not even thinking twice about it. Even for this wonderful birthday celebration, it didn’t even dawn on me when I offered to make a pasta casserole that I needed to pay attention to gluten free. I realized that Holly couldn’t eat regular flour/wheat pasta so I immediately called Holly and went over a recipe list to confirm what she could eat so I knew that everything I was putting in the dish was “Holly” approved…here is the recipe for gluten we came up with for a gluten free pasta with vegetables casserole!
My recipe for a gluten free pasta casserole is a super easy recipe to make, I first chopped my onions and then I sautéed them in a pan
while my onions were sauteeing, I cut up my broccoli
and mushrooms
I then added the broccoli and mushrooms to the sautéed onions
covered the mushrooms and broccoli so they steam
while the vegetables were cooking, I mixed the eggs, cottage cheese and sour cream
added my cooked gluten free pasta and cooked vegetables to the egg mixture
added the gluten free panko
tossed it all together and put it in my casserole dish, topped it with cheese and then more gluten free panko crumbs
Cover and bake for 30 minutes, remove aluminum foil and bake for an additional 10-15 minutes
I’m telling you, this is an amazing dish, even though it’s gluten free! Really no one will know the difference as the flavor and consistency were great for this casserole. For those who are not gluten free or prefer not to go to the hassle in buying gluten free, you can use regular pasta and panko crumbs as it’s a great pasta casserole dish either way.
This is a must try recipe as I know you will love it!
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Thank you again ~ Patty Limatola-Tanenbaum
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Ingredients
- 1 pound Gluten Free Pasta
- 1 tablespoon Butter
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 bunch Broccoli, sliced or chopped
- 1/4 cup White Wine
- 3 large Eggs
- 1 1/2 pounds Cottage Cheese
- 1 cup Sour Cream or Buttermilk
- 6 slices Cheddar Cheese
- 1 cup Gluten Free Panko Crumbs
Directions
- Preheat oven to 350 degrees and prepare a 9x13 baking pan by spraying it with Pam.
- Cook your gluten free pasta according to package details, drain and set aside.
- While your pasta is cooking melt your butter in a sauté pan and add your chopped onions, cook for 5-7 minutes until soft. Add your sliced broccoli, mushrooms and wine, cover to cook until soft.
- In a medium bowl add your eggs, cottage cheese and sour cream. Add your pasta and toss, add the cooked vegetables, toss. Add the panko crumbs, toss and place in your prepared pan.
- Add cheese slices and panko crumbs, cover and cook for 30 minutes, uncover and cook for 10 minutes more. Serve hot and enjoy!