Gluten-Free Beef and Noodle Casserole For Spring
A comforting and creamy gluten-free beef and noodle casserole perfect for spring weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 lb ground beef
- 8 oz gluten-free egg noodles
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup (gluten-free)
- 1 cup frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the gluten-free egg noodles according to package instructions; drain and set aside.
- In a large skillet, brown the ground beef over medium heat until fully cooked; drain excess fat.
- Add the cream of mushroom soup, sour cream, garlic powder, onion powder, and mixed vegetables to the skillet; stir to combine.
- Fold in the cooked noodles and half of the cheddar cheese; mix well.
- Transfer the mixture to a greased baking dish and top with the remaining cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
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Notes
- Feel free to add your favorite vegetables to the casserole.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a spicier version, add some diced jalapeños or hot sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg