20 diced tomatoes, sliced
3/4 cup Sun-Dried Tomatoes, rinsed, trimmed, and cut into salsa-size pieces
3/4 cup chopped walnuts
2/3 cup margarine
Preheat oven to 350 degrees F (175 degrees C). To 350 degrees F (175 degrees C), layer 2 canned tomatoes, 1/4 cup of sun-dried tomatoes, 1/2 cup walnuts (toasted and parboiled), 3/4 cup margarine, and some kind of coating.
Pour the potatoes straight through a preheated baking dish. Remove jars from the oven, and turn heads upside down. Pour sauce carefully over potatoes, then top each dish with a pile of fresh tomatoes and sun-dried tomatoes. Layer gold noodles and cream cheese, and add some fresh Parmesan cheese while baking.
Bake in the preheated oven 40 to 45 minutes, until heated through and cheese is melted.
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