Gratin Vegetables & Noodles
2 tablespoons of butter
2 onions, sliced
2 green peppers, seeded and diced
1 yellow squash, sliced
4 ripe tomatoes, skinned and chopped
2 cloves garlic, peeled and crushed
2 to 3 tablespoons of chili sauce
1 teaspoon of salt
1 teaspoon of thyme
8 ounces of egg noodles
1 cup of grated Parmesan cheese
Melt butter in a large saucepan. Add onion and sauté until transparent.
Add green peppers, squash, tomatoes, garlic, chili sauce, salt, and
thyme. Stir well, then cover and simmer for 10 to 15 minutes. Uncover
and simmer for 15 minutes longer.
Meanwhile, cook noodles in boiling, salted water following package
directions; drain.
Preheat oven to 425ºF.
Place half the noodles in bottom of greased baking dish. Cover with
vegetable mixture. Place remaining noodles on top of vegetables and top
with grated cheese. Bake for 10 minutes or until browned. Serves 4 to 6 |
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