6 hamburger buns, 1/2 inch thick
1 cup cooked white rice
1/2 cup canned diced tomatoes
1 cup canned green beans
2 cups shredded cabbage
2 cups spaghetti sauce
1/4 cup fat-free creamy salad dressing (e.g., McNerney's Hot Dressing, Vitamin E, or lemon juice)
1/2 cup butter, melted
1/2 pound thinly sliced buckwheat noodles
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with non-stick cooking spray.
In a medium bowl, combine rice, tomatoes, green beans, 3 cups cabbage, bowl mix, salt and tomato paste. Mix the respective packs of dry ingredients into the well. Spoon 1/3 of the noodles mix into the well.
Bake for 20 to 30 minutes, or until well done. Repeat the baking one cup at a time until all the noodles are heated through and just begin to soften.
Meanwhile, in a medium saucepan over medium heat, melt the butter in a saucepan or in a waffle iron. Slowly bring the wet ingredients to a boil and then add the broth. Stir well and remove from heat. Mix in some of the noodles and mix well. Spoon the dry noodles into the hot waffle iron, cover the waffle iron with the tomato sauce and give it a good shake. If the sauce/chicken mixture is too thick, add more sauce or a little more water. Adjust the sauce/chicken mixture as necessary.
Heat the hot sauce or juice (e.g., Olive Garden Tofu or Max Brooks Ranch Shredded Cabbage) until slightly warm, about 2 to 5 minutes. Place the noodles, hot sauce mixture, milk, broccoli, cauliflower and cabbage in the baking dish.
Cover with aluminum foil and bake in the preheated oven for 45 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and bake for 20 more minutes, until soft and browned.
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