Noodles with Sour Cream

Ingredients:
8 ounces fresh mushrooms (or one small package sliced or chopped)
6 tablespoons butter
2 tablespoons cornstarch
2 teaspoons gluten free soy sauce
3/4 cup sour cream
3/4 cup milk
1 pound ground round
1/4 teaspoon black pepper
1/2 teaspoon salt
Two cloves of garlic
One medium onion
2 tablespoons olive oil
2 cups ricotta cheese
2 tablespoons parsley flakes
One egg
1/4 teaspoons pepper

Directions:
Sauce:  Cook mushrooms in 6-tablespoons butter until tender.

Sprinkle 2-tablespoons cornstarch over the top and blend.

Add 2-teaspoons of gluten free soy sauce and 3/4-cup sour cream. Mix well. Slowly add 3/4-cup milk, stirring until the mixture bubbles and thickens. Add black pepper and salt. Mix.

Casserole:  Saute two cloves of garlic and onion in 2-tablespoons olive oil. Add one-pound hamburger and brown meat slowly. Add meat mixture to sour cream sauce.

In a separate bowl, mix 2-cups ricotta cheese, 2-tablespoons parsley flakes, one egg and 1/4-teaspoon pepper.

Cook a small box of gluten free elbow macaroni in water until it's almost done. Spray a large baling pan with cooking oil and put a layer of noodles in the bottom of the pan. Add a layer of the ricotta cheese mixture, a layer of meat sauce and top with a layer of grated mozzarella cheese. Cook in a 350-degree oven for 30 minutes.

Courtesy of FitnessandFreebies.com
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