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Meaty Pasta Casserole

March 11, 2014

Displaying Meaty Pasta Casserole.jpg

I have been searching high and low for Low Fodmap meals that are easy and freezable.  That way, either my husband can make it for us or I can make it ahead of time and store it in the freezer.  You guys– there is not much out there!!  So, I made this up today and I must say it was really good!  Kyle had 3 servings. =)

1 1/3 cup homemade cream-soup replacement

1 lb ground beef

2 T. Low Fodmap italian seasoning (no onion or garlic powder!)

6 oz. uncooked Gluten Free pasta

1-2 cups of shredded cheese

salt & pepper to taste

  1. If you don’t have homemade cream-soup replacement ready in your freezer, make that first.  Otherwise, pull it from the freezer and defrost it in a pool of cold water or in the microwave.
  2. Start boiling the water for the GF pasta. (Season water with salt)
  3. While waiting for the water to boil, cook meat.  Use medium heat, add italian seasoning.
  4. Preheat oven to 350 degrees.
  5. When water boils, add 6 oz. GF pasta.  My corn pasta says on the package that it cooks in 9 minutes.  For this recipe, I take it out at 8 minutes.  Drain, and rinse the pasta with cold water to stop the cooking.  (I’m thinking about avoiding corn pasta for a while, though, because I’m curious if my belly will do better with Quinoa pasta or something.)
  6. Spread a couple tablespoons of cream-base on the bottom of a small oblong Pyrex dish.  Add the GF pasta.  Pour 1/2 cup of cream-base evenly over the pasta.  Layer cooked ground beef on top.  Add remaining cream-base.  Top with cheese.
  7. Bake at 350 degrees for 15 minutes.  When 15 minutes is up, turn the broiler on HIGH and broil for 4 minutes until cheese is browned.
  8. Let cool slightly for 5-10 minutes.

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