Gluten-free Noodles with Sour Cream

Description
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Ingredients

 * 8 ounces fresh mushrooms (or one small package sliced or chopped)
 * 6 tablespoons butter
 * 2 tablespoons cornstarch
 * 2 teaspoons gluten free soy sauce
 * 3/4 cup sour cream
 * 3/4 cup milk
 * 1 pound ground round
 * 1/4 teaspoon black pepper
 * 1/2 teaspoon salt
 * Two cloves of garlic
 * One medium onion
 * 2 tablespoons olive oil
 * 2 cups ricotta cheese
 * 2 tablespoons parsley flakes
 * One egg
 * 1/4 teaspoons pepper

Directions

 * Sauce: Cook mushrooms in 6-tablespoons butter until tender.

Sprinkle 2-tablespoons cornstarch over the top and blend.

Add 2-teaspoons of gluten free soy sauce and 3/4-cup sour cream. Mix well. Slowly add 3/4-cup milk, stirring until the mixture bubbles and thickens. Add black pepper and salt. Mix.

Casserole: Saute two cloves of garlic and onion in 2-tablespoons olive oil. Add one-pound hamburger and brown meat slowly. Add meat mixture to sour cream sauce.

In a separate bowl, mix 2-cups ricotta cheese, 2-tablespoons parsley flakes, one egg and 1/4-teaspoon pepper.

Cook a small box of gluten free elbow macaroni in water until it's almost done. Spray a large baling pan with cooking oil and put a layer of noodles in the bottom of the pan. Add a layer of the ricotta cheese mixture, a layer of meat sauce and top with a layer of grated mozarella cheese. Cook in a 350-degree oven for 30 minutes.