Yield: 12 -14
|5 cups||Egg Noodles|
|4 tablespoons||Margarine; (melted)|
|5||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|
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.