Noodles with Sour Cream

Ingredients

• 8 ounces fresh mushrooms (or one small package sliced or chopped)
• 6 tablespoons butter
• 2 tablespoons cornstarch
• 2 teaspoons gluten-free soy sauce
• ¾ cup sour cream
• ¾ cup milk
• 1 pound ground round
• ¼ teaspoon black pepper
• ½ teaspoon salt
• 2 cloves of garlic
• 1 medium onion
• 2 tablespoons olive oil
• 2 cups ricotta cheese
• 2 tablespoons parsley flakes
• 1 egg
• ¼ teaspoons pepper

Directions

Sauce

1. Cook mushrooms in 6 tablespoons butter until tender.
2. Sprinkle 2 tablespoons cornstarch over the top and blend.
3. Add 2 teaspoons of gluten free soy sauce and ¾ cup sour cream.
4. Mix well.
5. Slowly add ¾ cup milk, stirring until the mixture bubbles and thickens.
6. Add black pepper and salt.
7. Mix.

Casserole

1. Sauté two cloves of garlic and onion in 2 tablespoons olive oil.
2. Add one-pound hamburger and brown meat slowly.
3. Add meat mixture to sour cream sauce.
4. In a separate bowl, mix 2 cups ricotta cheese, 2 tablespoons parsley flakes, one egg and ¼ teaspoon pepper.
5. Cook a small box of gluten free elbow macaroni in water until it's almost done.
6. Spray a large baling pan with cooking oil and put a layer of noodles in the bottom of the pan.
7. Add a layer of the ricotta cheese mixture, a layer of meat sauce and top with a layer of grated mozzarella cheese.
8. Cook in a 350 °F oven for 30 minutes.