More Veggy, Less-Guilt Pierogi Bake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I want to thank TheDancingCook and Pamela in Winnipeg for inspiring this recipe. However I had to create a version that would work for me. Its great as a main dish, but light enough to use as a side. Ingredients:
1 1/2 cups cauliflower (mashed) |
1 1/2 cups potatoes (mashed) |
2 cups frozen broccoli florets |
2 cups peas |
2 chicken bouillon cubes |
2 tablespoons garlic (chopped) |
1 teaspoon horseradish |
1 teaspoon cayenne pepper |
1 onion (chopped) |
1 cup nonfat sour cream |
1/2 cup parmesan cheese (ground) |
salt and pepper |
6 ounces yolk-free wide egg noodles (dry weight) |
Directions:
1. Note: You can add four cups of any veggies you have on hand.
2. Preheat oven to 350.
3. Cook noodles according to package directions.
4. In a very large bowl, mix all the ingredients except the noodles.
5. Salt and pepper to taste.
6. Grease a 9 X 13 X 4 inch pan.
7. When noodles are done drain them and place half of the noodles on the bottom of the pan.
8. Spread the mashed mixture evenly over the noodles.
9. Spread the rest of the noodles on top of the mashed mixture.
10. Pop in the oven for 30 minutes, then enjoy.
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