I was able to adapt one of our favorite easy dinners to Gluten-free and we had it for the first time tonight. (also the first time cooking in my new kitchen!!)
We used to cook spaghetti, ground beef, and cream of mushroom or celery soup with seasoned salt. We would combine the soup, seasoned salt, and ground beef together to make a sauce, pouring it over the spaghetti. Easy, fast, and delicious!
So our challenge was to find a gluten-free cream of celery or cream of mushroom soup, and then find a good rice spaghetti that could mirror the consistency and taste of it's wheat counter part.
We found an organic, gluten-free cream of celery soup, and used our favorite pasta brand - Tinkyada - which is made with brown rice flour and tastes exactly like the wheat version.
Delicious! It's a bit pricier to make than it used to when we could eat gluten, but still fast and easy. :)