This easy recipe for gluten free ground beef pasta casserole is the perfect winter comfort food dinner! The baked penne pasta with tomato sauce is a homemade hamburger helper meal. This creamy pasta dish is no boil for the noodles and a one pan weeknight meal.

I love an easy one pot recipe for quick winter comfort food recipes! This ground beef pasta casserole can be made in a cast iron skillet or in a regular frying pan and then transferred to a baking dish to go in the oven.

If you are looking for more yummy comfort food you might also enjoy my Gluten Free Creamy Beef and Mushroom Pasta, this Gluten Free Chicken Parmesan Pasta Casserole, my Gluten Free Italian Style Pasta and Bean Soup, this Gluten Free Pasta Taco Bake or my Gluten Free Instant Pot Chili Mac and Cheese recipes.

You can also find more ground beef recipes here: 10 Easy Gluten Free Beef Recipes

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Ingredients

• Ground Beef
• Yellow Onion
• Minced Garlic
• Diced Tomatoes
• Tomato Sauce
• Tomato Paste
• Beef Broth
• Italian Seasoning
• Sea Salt
• Coarse Ground Black Pepper
• Gluten Free Penne Pasta
• Sour Cream
• Cream Cheese
• Cheddar Cheese
• Monterey Jack Cheese

Instructions

Preheat your oven to 350 degrees.

In a cast iron skillet or frying pan over medium heat cook the ground beef until just a little pink remains. Add the chopped onion and minced garlic. Cook on medium heat until the onion is translucent.

Add the diced tomatoes, tomato sauce, tomato paste, beef broth, Italian seasoning, sea salt and pepper. Stir to combine the ingredients and heat to a simmer.

Add the sour cream, cream cheese, ½ cup cheddar cheese, ½ cup monterey jack cheese and uncooked penne pasta. Stir to combine.

If you are using a frying pan transfer this mixture to a baking dish.

Top the dish or skillet with the remaining ½ cup cheddar cheese and ½ cup monterey jack cheese.

Bake at 350 degrees for 35 minutes or until bubbling around the edges and browned slightly.

Substitutions

• Ground Turkey or Chicken - instead of ground beef you can substitute ground turkey or ground chicken
• Mozzarella Cheese - you can replace the monterey jack cheese with mozzarella cheese
• Gluten Free Spiral Pasta - the penne pasta can be replaced with spiral or rotini pasta

Supplies

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

Storage

Let the leftovers cool to room temperature and then store in an air tight container in the refrigerator for up to 5 days. I love to make this recipe for meal prep and then store single servings in containers in the fridge for lunches.

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FAQ

This easy recipe for slow cooker steak and mushrooms is made without soup. It is a gluten free, dairy free and keto friendly meat main dish. This is a healthy crockpot meal that uses round steak, fresh mushrooms and an onion.

I love a crockpot recipe for a weeknight meal win! This recipe for slow cooker steak and mushrooms is a great way to have a main dish ready to serve. I like to serve this with mashed potatoes for a side dish.

If you are looking for more slow cooker recipes you might also enjoy my Cheesy Slow Cooker Creamed Corn, this Slow Cooker Hawaiin Pork Tenderloin, my Slow Cooker Meatloaf, this Slow Cooker Barbecue Meatballs or my Gluten Free Slow Cooker Lasagna Soup recipes.

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Ingredients

• Beef Sirloin Steak
• Brown Sugar
• Coconut Aminos or Soy Sauce
• Apple Cider Vinegar
• Worcestershire Sauce
• Minced Garlic
• Yellow Onion
• Mushrooms

Instructions

Cut the steaks into 4-6 serving size pieces (if it's not already cut). Layer the steak pieces into the bottom of your crockpot.

Whisk together the brown sugar, coconut aminos or soy sauce, apple cider vinegar, Worcestershire sauce and minced garlic. Pour the mixture overtop of the steak.

Evenly top the steak with sliced mushrooms and slice onion.

Cover the slow cooker and cook on low for 4-6 hours or high for about 2 hours. The steak needs to reach an internal temperature of at least 160 degrees when done.

When done, remove steak from the crockpot and using a slotted spoon remove the onion and mushrooms. Serve immediately.

Hint: I love to serve this recipe with mashed potatoes, my Instant Pot Garlic Ginger Green Beans or my Crispy Garlic and Rosemary Smashed Potatoes.

Substitutions

• Chuck Steak - instead of round steak you can use chuck steak or a mixture of both
• White Onion - you can replace the yellow onion with a white onion
• Gravy - if you would like to make gravy with the leftover juices in the slow cooker take ½ cup of the liquid and stir in 1 tablespoon cornstarch. Pour the mixture back into the slow cooker and stir to thicken.

Supplies

I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

Storage

Store the leftovers in an air tight container in the refrigerator for up to 5 days.

To reheat put the steak on a plate and cover with a damp paper towel. Microwave in 30 second intervals until the steak is hot. Reheat the mushrooms and onion together in a bowl in the microwave in 30 second intervals.

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FAQ

This easy ground beef nacho casserole recipe is perfect for weeknight meals. The recipe uses ground beef, tortilla chips and cheese to create a dinner the whole family will love. This nacho bake is ready to serve in under 30 minutes!

I'm always looking for a quick casserole for weeknight meals. For me, it's a bonus if there are leftovers the next night! This easy ground beef nacho casserole is done in under 30 minutes and is so simple to make.

If you are looking for more easy meals you might enjoy my Easy Gluten Free Tamale Pie, this Instant Pot Mexican Style Beef and Rice, my Gluten Free One Pot Hamburger Helper Copycat, this Gluten Free Walking Taco Casserole, or my Gluten Free Taco Casserole recipes.

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Ingredients

• Ground Beef
• Yellow Onion
• Minced Garlic
• Chili Powder
• Ground Cumin
• Smoked Paprika
• Sea Salt
• Dried Oregano
• Coarse Ground Black Pepper
• Thick and Chunky Red Salsa
• Tomato Sauce
• Black Beans
• Gluten Free Tortilla Chips
• Mexican Style Cheese Blend
• Sour Cream

Instructions

In a frying pan or cast iron skillet over medium heat add the ground beef and cook breaking into small pieces until almost all of the pink is gone. Add the onion and garlic. Cook until the onion is translucent, about 3-4 minutes.

Add the chili powder, cumin, paprika, salt, oregano and pepper. Heat through for 1 minute. Add the salsa, tomato sauce and beans. Stir to combine. Remove from heat.

In a 9x13 baking dish add a layer of tortilla chips, half of the beef mixture and then half of the cheese. Repeat these steps to use up the rest of the ingredients.

Bake at 400 degrees for 15-20 minutes or until the cheese is melted and the casserole is bubbling.

Serve hot with sour cream.

Substitutions

• Nachos - instead of plain tortilla chips you can use nachos
• Salsa Verde - instead of red salsa you can use salsa verde (green salsa)
• Cheddar Cheese - you can use shredded cheddar cheese instead of the fiesta blend cheese
• Refried Beans - instead of black beans you can heat up refried beans and use them as a layer over the ground beef mixture.

Supplies

I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

Storage

Store the leftovers in an air tight container in the refrigerator for up to 5 days.

To reheat place a serving on a plate and then cover with a damp paper towel. Microwave for 1 minute.

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FAQ