Happy Monday! We are starting this Monday off with a bunch of snow, cold temps and lots of wind. Winter has officially arrived for us Wisconsinites. I love a snowy winter, but this cold snap we are in isn’t cool. Give me snow. Give me some mild temps and this girl will be happy.
Let’s get right to it and chat about this recipe! This recipe was inspired by a meal my mom made us often as kids. I remember begging for this meal. I loved it that much. We would have it along side apple sauce. Why? I don’t really know, but I remember that combo being absolutely amazing. I just might have to go get some apple sauce to eat with the leftovers!
Things are a lot different today as they were when I was just a kid diving head first into a dairy and gluten filled hot dish. No one really knew what gluten was and it was uncommon for someone to have a dairy intolerance. Fast forward to today and many people are learning more about their bodies and how food affects them. For me, I choose to stay away from gluten because I notice some inflammation in my gut. I have to stay away from dairy and lactose as I am very intolerant to it. Luckily, as time goes on more and more options are becoming available for us food intolerant folks. Their is now a ton of gluten free options available like pasta and even dairy substitutes out there.
I use a gluten free brown rice pasta in this dish, but feel free to use any pasta that works for you. I linked the exact pasta I used below. I use nutritional yeast as the cheese substitute. If you haven’t cooked with nutritional yeast yet, do it! You get the creamy cheese flavor without any of the dairy and lactose. It’s wonderful.
Hot dishes and casseroles are just the best. They usually take little effort and in the end can feed a small army. I was so happy to see the amount of leftovers we had after having this for dinner. Add this meal to your next meal prep planning and you will have lunches for the entire week! Pair it with some vegetables and you will have a well balanced healthy meal that taste just like the gluten and dairy filled casseroles!
Kiss by Brooke’s ingredients and kitchen supplies of choice for Brown Rice Noodle Hamburger Hot Dish
- California Olive Ranch Everyday Extra Virgin Olive Oil
- Jovial Organic Brown Rice Penne Rigate Pasta
- Pacific Foods Organic Creamy Tomato Soup
- Bob’s Red Mill Large Flake Nutritional Yeast
- Lodge 6 Quart Enameled Cast Iron Dutch Oven
- 1½-2lbs ground hamburger
- 1 yellow onion, finely chopped
- 1 tbsp extra virgin olive oil
- 1 box Jovial Organic Brown Rice Penne Rigate Pasta
- 32oz container tomato soup
- 1 cup nutritional yeast
- ½ tsp salt
- ½ tsp garlic salt
- ½ tsp onion powder
- ¼ tsp black pepper
- Preheat oven to 350 degrees.
- Cook the pasta using the directions on the box.
- While the pasta is cooking, place a skillet on the stove over medium high heat and add the oil. When hot, add the onion and cook until it becomes translucent (2-3 minutes).
- Add the ground hamburger to the skillet with the onion and brown. Darin the grease.
- In a large casserole dish or dutch oven add the cooked noodles, browned hamburger, spices, tomato soup and nutritional yeast. Mix well. Cover and place in oven for 350 degrees.
- Enjoy!