MORE VEGGIE, LESS-GUILT PIEROGI BAKE

It's great as a main dish, but light enough to use as a side.

6 ounces wide egg noodles (dry weight)
1 1/2 cups mashed cauliflower
1 1/2 cups mashed potatoes
2 cups frozen broccoli florets*
2 cups peas*
1 cup nonfat sour cream
1 onion, chopped
1/2 cup grated parmesan cheese
2 tablespoons garlic, chopped
2 chicken bouillon cubes
1 teaspoon horseradish
1 teaspoon cayenne pepper
salt and pepper

Preheat oven to 350. Grease a 13x9x4-inch pan.

Cook noodles according to package directions.

In a very large bowl, mix all the ingredients except the noodles.
Salt and pepper to taste.

When noodles are done drain them and place half of the noodles on the bottom of the prepared pan. Spread the vegetable mixture evenly over the noodles. Spread the rest of the noodles on top of the mashed mixture.

Pop in the oven for 30 minutes, then enjoy.

*Note: You can add four cups of any veggies you have on hand.

Servings: 4