Roman Noodles Recipe




 Sliced mushrooms1 Can (10 oz), drained
 Tomato sauce1 Can (10 oz)
 Canned peas1 Cup (16 tbs), drained
 Green pepper1 , chopped
 Onion1 , chopped
 Salt1⁄2 Teaspoon
 Butter/Margarine1⁄4 Cup (4 tbs)
 Powdered thyme1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Noodles8 Ounce, cooked
 Grated parmesan cheese1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1707 Calories from Fat 533

% Daily Value*

Total Fat 61 g93.9%

Saturated Fat 34.4 g172.1%

Trans Fat 0.1 g

Cholesterol 324.7 mg

Sodium 1308 mg54.5%

Total Carbohydrates 241 g80.5%

Dietary Fiber 25.6 g102.3%

Sugars 37.1 g

Protein 53 g106.9%

Vitamin A 74.5% Vitamin C 280.9%

Calcium 37% Iron 49.9%

*Based on a 2000 Calorie diet


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.