1 (16 ounce) package vegetable egg noodles
1 (16 ounce) can pitted green beans
1 (16 ounce) can sliced mushrooms
1 (16 ounce) can sliced mushrooms
1 (16 ounce) can sliced carrots
1/2 cup diced celery
1/2 cup diced onion
1 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon ground nutmeg
1 tablespoon dried oregano
1 tablespoon dried sage
1 tablespoon dried basil
1/4 teaspoon dried sage
1 tablespoon dried thyme
2 tablespoons fresh lemon juice
Preheat oven to 350 degrees F (175 degrees C).
Lay one half of the noodles in a single layer in a large mixing bowl. Sprinkle with the green beans, mushrooms, carrots, celery, onion, salt, basil, nutmeg, oregano, sage, sage and thyme. Mix well and arrange in the bottom of a 9x13 inch baking dish. Spread half the remaining noodles over the top.
Bake in preheated oven for 45 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes for medium-rare.