Pizza Casserole

Ingredients

1 16 oz. pack of Gluten Free Pasta

1 jar of spaghetti sauce (I like to use Marinara sauce)

1 pack of pepperoni

2 cups mozzarella cheese

 

Directions

Preheat oven to 350 degrees.  Cook pasta according to package directions and drain.  In greased 13 x 9 casserole dish, layer equal amounts of pasta, sauce, pepperoni, and cheese.  Cover with tin foil and bake for 30 minutes.

 

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Tater-Tot Hot Dog Casserole

Ingredients

6 hot dogs, diagonally cut into 1/2 inch pieces
1 (16 oz. can) baked beans
1 (11 oz. can) Mexicorn, drained
1 cup salsa
1 cup shredded cheddar cheese
3 cups frozen tater-tots

Directions

Preheat oven to 400 degrees.  Coat a 2 quart baking dish with cooking spray.  In baking dish, combine hot dogs, beans, Mexicorn, salsa, and 1/2 cup cheddar cheese.  Top with tater-tops in single layer.  Bake for 30 minutes.  Sprinkle with remaining cheese.  Bake until hot and bubbly and cheese is melted (about 3-5 minutes).
Recipe from COOKS.COM

Gluten Free Lasagna

Ingredients

1 lb. ground beef (or ground turkey)
1 (28 oz.) jar of Prego
1 cup water
1 (15 oz.) container of ricotta cheese
1 egg (or egg substitute)
1/2 tsp. salt
1/4 tsp. pepper
1 box DeBoles Rice Lasagna
1 cup Parmesan cheese, divided
2 cups shredded mozzarella cheese, divided

Directions

Preheat oven to 350 degrees.  In a large skillet, brown meat and drain.  Add Prego and water, bring to a boil, reduce heat and simmer for 5 minutes.  In a small bowl combine ricotta cheese, egg, salt, and pepper; set aside.  Spoon 1-1/2 cups of the sauce into a 9×13 baking dish.  Top with 1/2 of the uncooked Lasagna, all of the ricotta mixture, 1 cup of mozzarella, 1/2 cup of Parmesan cheese, 1-1/2 cup of the sauce, then the remaining Lasagna.  Top with remaining sauce, mozzarella, and Parmesan.  Cover tightly with foil  Bake 45 minutes.  Remove foil and bake for another 15 minutes or until lightly browned.  Cool for at least 15 minutes before serving.

Gluten Free Tuna Casserole

Ingredients

1 box DeBoles Gluten Free Rice Pasta and Cheese
1 small can of evaporated milk
1 can of peas (or peas and carrots)
2 small cans of tuna (drained)
1/2 cup of skim milk
1/3 cup of Parmesan cheese
Crushed potato chips

Directions

Preheat oven to 350 degrees.  Boil pasta according to directions and drain.  Add dry cheese packet, evaporated milk, skim milk, and juice drained from peas.  Mix well.  Add tuna; mix well.  Fold in peas.  Pour into 9×13 casserole dish.  Sprinkle crushed chips on top and sprinkle Parmesan cheese on top of chips.  Bake for 30 minutes