2 medium onions, divided
2 medium carrots, grated
2 medium nonstick sliced Ioun Noodles
1 medium teaspoon dried oregano
2 teaspoons Worcestershire sauce
1/2 teaspoon paprika
2 teaspoons Worcestershire sauce
1/2 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter
5 cups reduced fat sour cream
1 1/2 cup transformed sweet potato
4 ounces natural frozen mixed vegetables, thawed
Preheat oven to 450 degrees F (220 degrees C). Lightly grease 12 8x8 inch baking dishes with butter, and set aside.
Saute onion and carrots around 4 to 5 minutes, stirring to give a little more color to the (orange) pan.
Then spread the onion and carrot mixture into the pan with a sprinkle of oregano and add 2 teaspoons of Worcestershire, followed by 2 teaspoons of paprika. Sprinkle the mushroom and celery mixture over this. Top with hot butter, serving immediately.
Nutmeg and salt into the mushroom creamed mixture. Mix in hot potatoes and almonds. Sprinkle in tomato sauce and white sugar.
Bake in the preheated oven for 45 minutes, or until internal temperature reaches 145 degrees F (63 degrees C) for a large filling. Cool before replacing pan and stirring in left over sauce before cutting into wedges.
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