The Gluten-Free Homemaker

Here is my casserole creation for the week. I intended to go to the grocery store today, but it has been pouring down rain so I decided to wait until tomorrow. Since I hadn’t gotten any meat out of the freezer, I had to give some thought to my protein options. I decided on eggs and cheese because I had plenty, and we love them. I combined the eggs with pasta and my own sauce. The sauce amounts given are just an estimate; I didn’t measure the ingredients.

Gluten-Free Egg and Pasta Casserole

Ingredients

• 12 oz. penne, cooked (I used Tinkyada brown rice penne)
• 8 large eggs, hard boiled and chopped (good sized chunks)
• 1/2 c. grated cheese (I used a Mexican blend)

Sauce

• 1/2 c. plain yogurt
• 1/4 c. mayonnaise
• 1/3 c. ranch salad dressing
• 1 tsp. dill weed
• salt & pepper to taste

Instructions

Combine the pasta, eggs, and cheese. In a separate bowl, combine the sauce ingredients. Add to the other ingredients and toss to coat. Spoon into a medium sized casserole dish (2 1/2 – 3 quart). Sprinkle some additional cheese on top. Bake at 350 degrees for 30 minutes.

This was very good. As I said, we love eggs, and this casserole was just another great way to eat them!

So what did you have for dinner?

Visit The W.H.O.L.E. Gang for more egg recipes.

Labels: egg, main dish recipes, what's for dinner

# posted by Linda @ 1/07/2009