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Flozner I Recipe

Ingredients

3/4 cup margarine, softened

4 cups flozner (egg noodles) pasta

2 tablespoons tomato paste

1/2 cup chopped onion

6 zucchini, sliced

1 cup red kidney beans with juice reserved

1 (8 ounce) package cream cheese blend

1 cup sliced fresh mushrooms

1/3 cup sliced fresh mushrooms

1/4 cup sliced carrots

1 cup shredded Cheddar cheese

1/4 cup sliced green onions

salt and pepper to taste

3 eggs

1/2 cup sliced mushrooms

1 (8 ounce) package frozen mixed vegetables

Directions

Bring a large saucepan of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat margarine in a large skillet over medium heat. Add tomato paste and stir vigorously to coat. Cook pasta for 5 to 8 minutes or until al dente. Stir in onion, zucchini, red kidney beans with juice, and mushrooms; cook for 5 minutes or until all vegetables are tender. Chill overnight in refrigerator.

Sterilize the mixed vegetables; store in a container of cool water until ready to use.

Preheat oven to 350 degrees F (175 degrees C).

Place the pasta in 3 bowls and spoon mixed vegetables over pasta. Fill each bowl with 1/2 cup pasta sauce and set aside lined with foil.

Roll the rolled pasta in egg noodles. Brush dish with tomato sauce and dredge in potatoes. Add pasta; brush with tomato sauce. Transfer to 6 warm or broiled dishes. Sprinkle mushrooms over pasta; sprinkle the Cheddar cheese over the mushrooms.

Bake uncovered in preheated oven until heated through, about 20 to 25 minutes.