Roman Noodles Recipe
Ingredients
| Onion | 1 , chopped | |
| Salt | 1/2 Teaspoon | |
| Green pepper | 1 , chopped | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Noodles | 8 Ounce, cooked | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| Peas | 1 Cup (16 tbs), drained | |
| Tomato sauce | 1 Can (10oz) | |
| Grated Parmesan cheese | ||
| 1/4 teaspoon powdered thyme | ||
Directions
Cook onion, green pepper, and butter in medium bowl in Radarange oven 3 minutes; stir once after 1 1/2 minutes.
Combine with mushrooms, tomato sauce, and seasonings in 2 1/2 quart casserole.
Cook in oven 2 minutes.
Add drained cooked noodles, cover, cook 5 minutes more.
Stir in peas, cover, let stand 5 minutes.
Sprinkle with Parmesan cheese.
Combine with mushrooms, tomato sauce, and seasonings in 2 1/2 quart casserole.
Cook in oven 2 minutes.
Add drained cooked noodles, cover, cook 5 minutes more.
Stir in peas, cover, let stand 5 minutes.
Sprinkle with Parmesan cheese.
Chef
