January 7, 2009
Egg and Pasta Casserole
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
- 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)
- 1/2 c. plain yogurt
- 1/4 c. mayonnaise
- 1/3 c. ranch salad dressing
- 1 tsp. dill weed
- salt & pepper to taste
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.
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