Hybrid beef stroganoff - gluten free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 serving barilla gluten free pasta (spaghetti, elbows, rotini) 1 serving=2 oz dry=1 c cooked (MOMDECORATES) 2 cup Sour Cream 2 cup Kraft Shredded 2% Mexican Four Cheese blend 16 oz Beef chuck 2.5 cup, pieces or slices Mushrooms, fresh 2 serving Signature Sweets-mini peppers (3) 1 cup, chopped Onions, raw 6 fl oz Heavy Whipping Cream
Boil 2 boxes gluten free pasta
Sauce: add sour cream, cream, shredded cheese (you can save a cup for a cheesy crust if you like)
Saute beef (I used stew beef. Sometimes bake meatballs instead) with mushrooms, onions, peppers, garlic, and whatever spices you like.
Mix: pour sauce over noodles and add meat/veggies. mix it up good.
bake at 350 for about 10 mins. Stir. If you like cheese as a crust... add now and put back in until it melts.
Allow to cool.
Serving Size: Fills a lasagna pan. For me it is 12 servings. more for smaller people
Number of Servings: 12
Recipe submitted by SparkPeople user HOUSEOFJEFF.
Sauce: add sour cream, cream, shredded cheese (you can save a cup for a cheesy crust if you like)
Saute beef (I used stew beef. Sometimes bake meatballs instead) with mushrooms, onions, peppers, garlic, and whatever spices you like.
Mix: pour sauce over noodles and add meat/veggies. mix it up good.
bake at 350 for about 10 mins. Stir. If you like cheese as a crust... add now and put back in until it melts.
Allow to cool.
Serving Size: Fills a lasagna pan. For me it is 12 servings. more for smaller people
Number of Servings: 12
Recipe submitted by SparkPeople user HOUSEOFJEFF.
Nutritional Info Amount Per Serving
- Calories: 398.9
- Total Fat: 20.0 g
- Cholesterol: 71.9 mg
- Sodium: 216.2 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 1.2 g
- Protein: 17.3 g
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