In the course of trial-and-error, I can tell you, very easily, that I've found corn noodles to hold up better for hearty meals - spaghetti, a casserole such as this recipe, etc. Use rice noodles for lighter meals - ones that will not be subjected to heating and cooling - pasta salad, etc. The corn pasta needs to cook a little longer to soften more, but be watchful of both corn and rice noodles, as once they soften, they reeealllly soften and can easily become mush.
First things first - set a full package of frozen spinach to thaw. After it is completely thawed (I set it out overnight), I poke holes in the bag and set a heavy pot on it to help squeeze out the extra liquid. Let this drain until you're ready for it.
Here, I cooked 3/4 of a package of corn macaroni. Salt the water very well. I would usually prepare all the other ingredients while these cooked and toss them together as soon as draining the noodles, but my son needed some help and distracted me - it happens! So, I drained these and tossed them in olive oil, which I think actually helped keep them moist as the casserole baked.
I've also added chopped bell peppers, quinoa, sun-dried tomatoes, kalamata olives, etc. The leftovers in your refrigerator are a perfect way to make this yours! Or your imagination...
Add the drained spinach to the eggs and mix well. It is to this mixture that I also added some leftover brown rice. Make sure you salt and pepper the mixture well.
It is healthy. It is filling. And it keeps my blood sugar in check without exacerbating my endometriosis any worse. And I love the fact that I can toss in nearly any vegetables I currently have on hand with it.
Please let me know if you try this! I want to know how you liked it.
Gluten-Free Spinach Quiche Casserole3/4 of a pound of corn noodles.
1 cup of milk (unsweetened soy, rice, cow's, or nut)
1 pound frozen spinach (thawed and drained)
2 cups of shredded cheese
1 package of already-cooked thick-cut bacon
1/2 a large onion
2 cloves of garlic
salt and pepper to taste
1. Cook the noodles (salt well) and drain
2. Whisk the eggs and milk together
3. Mix in the thawed and drained spinach (and any other vegetables you prefer)
4. Chop up the onion and garlic
5. Toss with 2 cups of cheese and chopped up package of bacon
6. Toss the 'dry' ingredients with the noodles in a large bowl
7. Add in the egg mixture and mix it all thoroughly
8. Use nonstick spray on your casserole dish
9. Spread the casserole mixture well, making the edges slightly thicker than the middle so it cooks evenly.
10. Bake at *325 for about 25-30 minutes.