Egg and Pasta Casserole

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.

Egg and Pasta Casserole
Recipe type: Main Dish
  • 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
  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.

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.

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. WendyGK says:

    Rain does the same thing to me. I’d rather stay in and get creative with what I have than brave the elements.

  2. thewholegang says:

    Wow, I never thought about using hard boiled eggs this way. This looks interesting and something my vegetarian son might eat. Thanks!

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