Low-FODMAP 30-Minute Sour Cream Noodle Bake; Gluten-free
Low-FODMAP Sour Cream & Noodle Casserole. Beef, cheese, noodles, and tomato sauce, all together in 30 minutes! IBS-friendly and gluten-free.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Total Time: 30-35 minutes
- Yield: 8 servings 1x
- Category: Entree, Dinner
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- Baking spray
- 1 & 1/2 pounds (24 ounces) lean ground beef or ground chuck
- 9 ounces uncooked low-FODMAP gluten-free egg noodles, or macaroni*
- 1 tablespoon garlic-infused olive oil*
- One 15-ounce can tomato sauce*
- 2 tablespoons tomato paste
- 1/2 teaspoon kosher salt, plus to taste
- 1/2 freshly ground black pepper; divided, plus to taste
- 1 teaspoon low-FODMAP Italian Seasoning*
- 1/2 cup lactose-free sour cream*
- 1 and 1/4 cups lactose-free cottage cheese
- 5 scallions, green tips only, chopped*
- 1 & 1/4 cups grated sharp cheddar cheese*
Instructions
- Preheat the oven to 375°F, spray your baking dish with baking spray
- In a large skillet, brown the beef, or chuck, until no longer pink, breaking into pieces as it cooks
- While this cooks, set up a pot with water for your noodles, and cook to al-dente according to your package instructions (my egg noodles took 10 minutes)
- Strain pasta when cooked, and toss with 1 tablespoon of garlic-infused oil so the noodles don’t stick
- Drain the beef grease from the skillet if desired (careful with this part), then add the tomato sauce, tomato paste, salt, 1/4 teaspoon of pepper, and Italian seasoning
- Stir, then simmer while you prepare the other ingredients
- In a medium bowl, combine the lactose-free sour cream, and cottage cheese
- Add 1/4 teaspoon of pepper, then add this sour cream mixture to the cooked noodles
- Stir in the scallion tips
- In a baking dish, spread half the noodles (I use a rectangular 7 by 11, but oval casseroles will also work)
- Top with half of the meat mixture, then sprinkle half of the grated cheddar over this
- Repeat again with the noodles, meat, then a final layer of cheese
- Bake for 15-20 minutes, or until all the cheese is melted
- Serve with a delicious Classic Low-FODMAP Tossed Salad with Low-FODMAP Italian Vinaigrette, or Low-FODMAP Maple Egg Bread Recipe
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- Select a tomato sauce without added onion and garlic, 4 ounces is one low-FODMAP serving
- Select an Italian seasoning without onion or garlic powder, or use a combination of rosemary, oregano, and thyme
- Garlic infused oil contains flavor but not FODMAPs! See my whole post on garlic subs here
- I like Barilla gluten-free macaroni products and Jovial egg noodles. For more ideas, see my Low-FODMAP Grocery Shopping List. For this recipe, the Jovial egg tagliatelle were great, they come in a 9 ounce box.
- The green tip of the scallion is low-FODMAP, avoid the bulb
- Cheese is naturally low in FODMAPs, you can consume up to 500g cheddar per FODMAP Friendly
- Select lactose-free sour cream and cottage cheese if you are sensitive to lactose FODMAP
