Egg and Pasta Casserole
Recipe type: Main Dish
 
Ingredients
  • 12 ounces penne, cooked (I used Tinkyada brown rice penne)
  • 8 large eggs, hard boiled and chopped (good sized chunks)
  • ½ cup grated cheese (I used a Mexican blend)
  • ½ cup plain yogurt
  • ¼ cup mayonnaise
  • ⅓ cup ranch salad dressing
  • 1 teaspoon dill weed
  • salt & pepper to taste
Instructions
  1. Combine the pasta, eggs, and cheese.
  2. In a separate bowl, combine the yogurt, mayonnaise, ranch dressing, dill weed, salt and pepper.
  3. Add the sauce to the other ingredients and toss to coat.
  4. Spoon everything into a medium sized casserole dish (2½ – 3 quart).
  5. Sprinkle some additional cheese on top.
  6. Bake at 350 degrees for 30 minutes.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/egg-and-pasta-casserole/