An easy to prepare casserole that is a monastery standby during our Guest House Openings. We prepare Cottage Cheese Noodles using all non gluten ingredients. You can of course use white flour as a thickener for the sauce instead of rice flour and opt for wheat egg noodles.
6 oz noodles (Your choice – medium width flat noodles are best. We use rice vermicelli noodles)
2 TBSP butter
1/4 cup finely chopped onion
2 TBSP white rice flour or other thickener
1/2 tsp dry mustard
3/4 tsp salt
1/4 tsp black pepper
1 1/4 cup milk
1 TBSP fresh lemon juice
1 TBSP gluten free tamari or gluten free soy sauce
1 cup grated cheddar cheese (We use white raw cheddar cheese)
Cook noodles as directed until just tender. (If using rice vermicelli noodles make sure you do not over cook them. They will cook more in the casserole.)
Melt butter in a saucepan over low heat. Add onion and cook until tender but not browned. Blend in flour, mustard, salt and pepper. Cook until the flour bubbles but not brown. Add the milk and cook, stirring constantly until thickened. Beat in lemon juice and soy sauce.
Generously oil a 2 qt. casserole dish. (We use a long rectangular glass baking dish.) Put in the cooked noodles. Pour the sauce over the top of the noodles. Sprinkle grated cheese over the top.
Bake at 350º for 25-30 minutes. Brown cheese under broiler a little longer if necessary.
Serves 6
Some notes: I use olive oil for the casserole bottom. You may need to add a little liquid depending how done the rice noodles are.
