Banza Elbow Casserole- An adventure

Chick Pea Noodles? I'd never heard of that before so of course I had to try them. Beans are a pretty good source of protein, so this meal is packed with protein. I was a little worried about cooking with these, so they sat on the shelf for a month. Every non gluten noodle has it's own special texture. Some are better than others. Tonight I decided to try the Chick pea version. I wasn't sure if Chick Pea noodles would have a great consistency. Most non gluten (even gluten types) get gummy if overboiled, so cook as directed and remove from the water and into the soup! And it turned out just right.

I- 16 oz container (2 cups) Pacific Brand Mushroom Soup

Chick pea noodles - I box

1 bunch green onions diced

2 cups frozen organic corn

4 Organic Chicken Sausages (I like True Story brand)

3 drops doTerra Black Pepper oil

1/4-1/2 C Parmesan Grated cheese (garnish)

8x10 casserole or round dish.

1) Bring to boil 8 C of water in a vegetable steamer-pan with a vegetable steamer attachment

2) While it's coming to a boil (takes about 10 minutes),

Dice onions

3) Begin to brown the chicken Sausages in a frying pan

4) As soon as the water boils, add the entire package of Banza brand Elbow noodles (6 minute cook time). Stir to keep the noodles from sticking together.

5)Put the steamer above the boiling noodles and add the 2 C corn

6) In the sausage pan: Turn the sausages so they wont burn.

7) Add the diced green onions to the sausage pan. Cover with a lid until the white part of the onions are transparent.

8) Pour warmed Mushroom Soup into 8x10 casserole dish

9) Drain and remove noodles. Spread them over the Mushroom soup in the casserole dish. Cover Dish. Place in oven at 200 degrees.

10) Remove cooked sausages and dice into quartered, 1/4" pie shaped pieces.

11) Stir sausage, corn and onions together in sauce pan.

Layer over the noodles and Mushroom soup.

12) Garnish with Parmesan Grated Cheese

Serves 4-6

Add a side of Broccoli or Salad to round out the meal.