Mark’s Noodles with Beef and Mushrooms

Recipe Created By: Amy Hugon

8 oz wheat or rice twirly pasta

1 cup leftover cooked beef roast

1 small can sliced mushrooms, drained

1/4 cup butter

1/3 cup wheat or rice flour

2 cups milk

1 cup shredded cheddar cheese

1 tsp pepper

1 tsp garlic powder

This can be a stove-top/microwave meal when the weather is hot.

If you have a soy cheese you like melted, this should work fine with that and with dairy-free margarine and milk. I think it would also work fine with a nutritional yeast-based *cheesish* sauce.

I think spinach would be a yummy addition.

Copyright © 2008 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.

To avoid wheat/gluten, select rice pasta and flour.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.