With school volleyball season just starting up and two kids involved on separate teams there is a lot of driving involved around the supper hour. It’s casserole and slowcooker cooking for the next few months! Just after lunch I threw together this casserole and made it gluten free. (Recipe will have both instructions). It’s a good way to use up pasta that is lying around. I put in a mixture of spagettii and macaroni as I only had small amounts of both. The recipe calls for canned cream of mushroom soup. If you need a gluten free brand the SuperStore in western Canada carries it as their yellow noname brand – make sure you always read the ingredients. If you cannot locate gluten free cream of mushroom soup, either make homemade or make a cream sauce and add some sauted diced mushrooms to it.
2 cups spaghetti, broken into 2″ pieces (use rice noodles if you need gluten free)
2 chicken bouillon cubes (for gluten free I omit this and instead of boiling water I use chicken stock from a carton – as usual read the label)
3/4 cup boiling water
1/4 teaspoon celery salt (if you don’t have substitute diced celery, or dried celery leaves)
1/4 teaspoon pepper
1 1/2 cups diced cooked turkey (or chicken)
1 cup frozen or canned peas, or peas and carrot mixture – optional
1 cup diced onion
1 1/2 cups shredded cheddar cheese, divided.
Cook spaghetti according to package directions; drain.
Melt bouillon in boing water, in large bowl. (omit if using chicken stock)
Wisk in soup, celery salt and pepper.
Stir in drained spaghetti, turkey, onion and 1/2 cup shredded cheese and peas (if using)
Put in greased 8 x 8″ baking dish
Top with remaining shredded cheddar cheese
Bake at 350 F for 40 – 60 minutes.
Comments: We ate this for supper tonight and the kids said it was a keeper.