Noodles with Sour Cream
Gluten Free Recipes
Fresh mushrooms, butter, soy sauce, pepper, salt, garlic, onion, ricotta cheese and parsley mixed in with the sour cream all served over tender pasta. Noodles with Sour Cream makes a great side dish or even main dish.
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 lean ground round
1/4 teaspoon black pepper
1/2 teaspoon salt
2 cloves garlic
1 medium onion
2 tablespoons olive oil
2 cups ricotta cheese
2 tablespoons parsley flakes
1/4 teaspoons pepper
Gluten free elbow macaroni
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 mozarella cheese. Cook in a 350-degree oven for 30 minutes.