- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free Italian Recipes
- Tetranzini - Italian Casserole (Gluten-Free)
Tetranzini - Italian Casserole (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Sara Nagy.
2 cups cubed leftover turkey or chicken
8+ oz. cooked gluten-free spaghetti noodles broken in half (Dont overcook them, theyll cook more in the casserole)
1 Can Progresso Cream of Mushroom Soup (verify GF)
8 - 16 oz. sautéed mushrooms
1 cup grated parmesan cheese
Cook the spaghetti noodles. Sauté the mushrooms, add the chicken or turkey to warm through, add the soup and the sherry. Stir in about ¾ of the parmesan cheese and the noodles.
Pour into a buttered casserole dish and top with the rest of the cheese. Bake at 325F, uncovered for about 35 minutes. This is a comfort dish!
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