Yield: 12 -14
| Measure | Ingredient |
|---|---|
| 5 cups | Egg Noodles |
| 4 tablespoons | Margarine; (melted) |
| 5 \N | Eggs; (beaten lightly) |
| 1 cup | Onion; (grated) |
| 8 ounces | Sliced Mushrooms |
| 2 cups | Carrots; (grated) |
| 2 cups | Zucchini; (grated) |
| 2 cups | Cheddar Cheese; (optional) |
| 2 tablespoons | Balsamic Vinegar |
| ½ teaspoon | Black Pepper |
| ½ teaspoon | Salt |
| ½ teaspoon | Cumin |
| ½ teaspoon | Sage |
| ½ teaspoon | Oregano |
Boil noodles til tender - about 10 to 12 minutes.
In a large mixing bowl, combine all spices and mix thoroughly.
In a skillet, saute mushrooms and onions with balsamic vinegar until the liquid is reduced, about 3-4 minutes. Add mixture to spices, along with carrots and zucchini. Mix together well.
Drain noodles and combine with above in mixing bowl. Add melted margarine and eggs. Mix all together.
Cover a 9 x 13 inch baking dish with non-stick spray. Add the mixture and bake at 375 F for 20 minutes; a little longer if you like a darker appearance.
Posted to JEWISH-FOOD digest by Jeff Freedman <jefffree@...> on Feb 08, 1999, converted by MM_Buster v2.0l.