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This Skillet Yumzetti is definitely not the best-looking thing I’ve ever made, but it did hit the spot! This quick and easy skillet dinner is based off of a casserole that my mom used to make from our old favorite church cookbook. My version is modified quite a bit from the original, but the creamy casserole-y goodness is the same.
To make this casserole on plan for Trim Healthy Mamas, I swapped out Dreamfield’s pasta for the regular pasta. Since you can’t cook Dreamfield’s twice without losing its special coating (the coating that keeps it low-glycemic), I made this a skillet dinner instead of a casserole and just stirred the cooked noodles into the sauce right before serving.
As I mentioned, keep in mind that Dreamfield’s pasta has a special coating on it that supposedly reduces its impact on blood sugar, but overcooking or reheating the pasta takes away the low-glycemic effect. Eat the casserole leftovers cold (it’s quite good like this!) or reheat and serve them to your children. Don’t want to use Dreamfield’s? Just omit some of the almond milk and serve the sausage mixture over zoodles, spaghetti squash, or broccoli! Dreamfield’s is allowed on the THM plan as a personal choice item to be used once in awhile, so do your own research and make your own choice about it. I only use it in dire circumstances when nothing but a noodle will suffice. For example: my Mac and Cheese recipe.
The original yumzetti casserole recipe called for canned cream of mushroom soup which has all kinds of nasty junk in it, so I created my own sauce using simple ingredients that you probably already have in your refrigerator and pantry. I used sausage instead of ground beef for better flavor; I LOVE sausage. And I added some green peas because I just love green peas in casseroles like this. I feel like there needs to be something green in it. 😛 Overall this Stovetop Yumzetti is a very convenient dinner option, and chances are your kids will love it!
I served this casserole with roasted Brussels sprouts, a new fave of mine. You can get a yummy roasted Brussels sprout recipe by clicking right here. If you don’t feel like seasoning them much, just stick with coconut oil and garlic salt and follow the recipe directions for roasting.
Just a quick FYI – you can find Dreamfield’s pasta at Walmart with the other pasta.
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my casserole recipes
- 1 lb. ground pork sausage
- 1½ c. shredded cheddar cheese
- 1 c. frozen green peas
- 1 c. unsweetened almond milk
- ½ c. no-sugar-added ketchup
- ⅓ c. mayonnaise
- 2 tsp. Worcestershire sauce
- ½ tsp. garlic powder
- ¼ tsp. black pepper
- ¼ tsp. THM Super Sweet Blend (optional)
- 2 c. dry Dreamfield's pasta of choice
- Fry the sausage (uncovered) in a large skillet. Chop it fine. When the sausage is cooked, drain the grease if there's a lot there. If there's not too much, I just leave it in the pan for flavor.
- Reduce the heat to medium-low and add the cheese, peas, and sauce ingredients. Stir, then cover the skillet until the cheese melts.
- Meanwhile, cook the Dreamfield's pasta according to package directions.
- When the cheese has melted, stir the skillet mixture again. When the Dreamfield's pasta is cooked al dente (don't overcook!), drain it and add it to the skillet and stir to coat. Serve immediately.
- Keep in mind that Dreamfield's pasta has a special coating on it that supposedly reduces its impact on blood sugar, but overcooking or reheating the pasta takes away the low-glycemic effect. Eat the casserole leftovers cold (it's quite good like this!) or reheat and serve them to your children. Don't want to use Dreamfield's? Just omit some of the almond milk and serve the sausage mixture over zoodles, spaghetti squash, or broccoli!
The ketchup recipe in the THM cookbook is a great no-sugar-added ketchup. (It can be hard to find no-sugar-added in stores).
For a gluten-free option, serve over veggies and use an allergy-friendly Worcestershire sauce replacement. || For an egg-free option, replace the mayonnaise with sour cream. || For a dairy-free option, use a homemade mayo made with olive oil and egg, omit the cheese, and make up for it by adding extra mayo and almond milk and some nutritional yeast. || For a nut-free option, use carton coconut milk in place of the almond milk. (Most people with nut allergies can handle coconut products, but check with your doctor first to make sure.)