Here is my casserole creation for the week. I intended to go to the grocery store today, but it has been pouring down rain so I decided to wait until tomorrow. Since I hadn’t gotten any meat out of the freezer, I had to give some thought to my protein options. I decided on eggs and cheese because I had plenty, and we love them. I combined the eggs with pasta and my own sauce. The sauce amounts given are just an estimate; I didn’t measure the ingredients.
Gluten-Free Egg and Pasta Casserole
Ingredients
- 12 oz. penne, cooked (I used Tinkyada brown rice penne)
- 8 large eggs, hard boiled and chopped (good sized chunks)
- 1/2 c. grated cheese (I used a Mexican blend)
Sauce 
- 1/2 c. plain yogurt
- 1/4 c. mayonnaise
- 1/3 c. ranch salad dressing
- 1 tsp. dill weed
- salt & pepper to taste
Instructions
Combine the pasta, eggs, and cheese. In a separate bowl, combine the sauce ingredients. Add to the other ingredients and toss to coat. Spoon into a medium sized casserole dish (2 1/2 – 3 quart). Sprinkle some additional cheese on top. Bake at 350 degrees for 30 minutes.
This was very good. As I said, we love eggs, and this casserole was just another great way to eat them!
So what did you have for dinner?
Visit The W.H.O.L.E. Gang for more egg recipes.
Rain does the same thing to me. I’d rather stay in and get creative with what I have than brave the elements.
Wow, I never thought about using hard boiled eggs this way. This looks interesting and something my vegetarian son might eat. Thanks!