This dish is full of cheesy, tomato-y pasta – and honestly, what else is there when it comes to comfort foods like casseroles? It’s also easy to throw together and the egg noodles turn out perfectly, neither crunchy nor gooey.
This is a conversion of a pre-gf recipe. We finally found gluten free egg noodles the other day (at Home Sense of all places) so that we could enjoy it once again!
What you’ll need:
1 pound ground beef, browned
1 255 gram package of egg noodles (we used Jovial Gluten Free organic egg pasta from Home Sense!)
1 cup grated cheddar or mozzarella cheese
1 onion, chopped
1 cup kernel corn
2 cans (10 ounce) of tomato sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon sugar
1 tablespoon ketchup
Salt and pepper to taste
What you’ll do:
Preheat oven to 350 degrees.
Cook noodles in boiling salted water for five minutes (half of the regular cooking time). We broke them up a bit to make them more “casserole friendly.”
While cooking, combine beef, corn, tomato sauce, garlic powder, onion powder, sugar, ketchup, salt and pepper in large bowl.
Drain the pasta and add to tomato mixture. Mix to combine.
Pour the pasta and tomatoes into a large casserole dish, cover and bake for 45 minutes. Remove the cover and leave in oven until the cheese is bubbly.
Like this? Then you might want to try some of our other comfort foods:
Photo copyright gf and me 2013