Baked Noodles — Gluten-Free, Egg-Free Dairy-Free

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We’ve been having this for lunches quite frequently lately. The kids gobble it up! In fact, I’d recommend doubling it because they’ll probably want seconds. It is flexible in that you can add whatever beans you’d like to make it a one-dish meal.

  • 1 package prepared brown rice noodles — penne or rotini (slightly undercooked)
  • 2 cups tomato sauce
  • 1/2 teaspoon salt (add more if tomato sauce is unsalted)
  •  1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/4 cup nutritional yeast
  • 2 to 4 cups cooked beans — garbanzos, pintos, lentils or whatever (optional)
  • about 1/2 can’s worth of sliced olives (optional)

Preheat oven to 375 degrees. Combine all ingredients in oven-safe casserole dish — glass, cast iron or stainless steel. Taste to see if salty enough. Bake for 30 minutes. Serve! Your kids will thank you.

© Copyright 2007 by Wardee Harmon

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

Comments

  1. amygirl says

    gonna make this! I’m making coconut ckn tomorrow. Not sure if I can do nutritional yeast though- any sub ideas?

    Just leave it out; it makes the dish a little “cheezy”. It will still be good!

  2. Tracy in NC says

    Hey Wardee! Got a question about the noodles. My family loves pasta. I have been substituting whole wheat pasta for about half of our pot of noodles. Everyone is getting used to them but I have wondered about the pastas made with different “stuff”. How is the brown rice pasta in comparison to white or ww noodles? Have you tried any others?

    Hi, Tracy. You know, we didn’t use to like the rice noodles. I think they’ve improved lately. Also, I think the ones we used to get were white rice. Anyway, cooking is trickier than with ww. If they get mushy, they’re no good. So, you have to be sure not to over cook and then to rinse in cool water immediately after cooking. Then do a rinse in warm water to warm them up again. The first rinse takes away all the surface starch and keeps them from getting sticky. I also toss in oil after both rinses. So, perhaps they are a little different than ww, but I’d encourage you to try it. If your family is getting used to ww, they can probably get used to brown rice. Trader Joe’s makes good ones. I haven’t tried any other noodles. Hope this helps! Let me know what you think if you try them.

  3. Kelli says

    We had this last night for dinner. I am so glad you suggested doubling it, now I have dinner for tonight also. Thank you Wardee.

  4. Joan says

    We make a lot of dishes with pasta, but, lately have been making our own pasta using different whole grains, including spelt. We haven’t perfected the process yet, but it is so much better than store bought. Any ideas for recipes for making home-made whole grain pastas?

    Joan

    • says

      Joan – you know what, I am working on one right now! We have stopped using store-bought noodles all together, so I want to start making a soaked noodle recipe. I’ll let you know! Do you have any tips, since you are working on it yourself?

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