Friday, January 4, 2013

Crunchy Casserole!

One of the things I feel very privileged to have found was Mrs. Leeper's corn pastas. They cook quickly, easily, and they don't get mushy and sticky and, they make a delightful addition to a crunchy casserole!
Now, I find that you can put whatever you want into a casserole and it usually turns out pretty good. That being said, though, I promise I won't fill the blog with different casseroles that I say are the "best" ever - just keep in mind that you can get creative!

Kath's Crunchy Corn Pasta Casserole
2 cups Mrs. Leeper's corn rotelli, cooked
1 1/2 cup gluten free chicken broth
1/2 red onion, chopped1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 cup whole kernel corn
1/2 cup peas, cooked
2 tbsp. gluten and dairy free mayonnaise
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. chili powder
1 tbsp. Bob's Red Mill Gluten Free All Purpose Flour
1 tsp. cornstarch
handful of Edward & Sons' Toasted Onion Brown Rice Crackers, crushed
shredded mozzarella-style dairy free cheese (optional)

Heat oven to 350F. Bring chicken broth to boil in stove top pan, and add noodles until fully cooked. Layer 1 cup of noodles on bottom of ceramic casserole pan and evenly distribute onion, peppers, corn and peas and layer last cup of pasta over top.
In small mixing bowl, mix together mayo, garlic powder, onion powder, chili powder, flour and cornstarch until thoroughly mixed together. Pour mayo mixture over top of noodles and stir, mixing evenly.
Sprinkle crushed rice crackers evenly over top of noodles. Bake for 10-15 minutes. After timer rings, sprinkle dairy free cheese on top and place in oven for another 5 minutes or until cheese is melted and gently crispy.



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