More Veggy, Less-guilt Pierogi Bake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups cauliflower (mashed)
• 1 1/2 cups potatoes (mashed)
• 2 cups frozen broccoli florets
• 2 cups peas
• 2 chicken bouillon cubes
• 2 tablespoons garlic (chopped)
• 1 teaspoon horseradish
• 1 teaspoon cayenne pepper
• 1 onion (chopped)
• 1 cup nonfat sour cream
• 1/2 cup parmesan cheese (ground)
• salt and pepper
• 6 ounces yolk-free wide egg noodles (dry weight)

Recipe

• 1 note: you can add four cups of any veggies you have on hand.
• 2 preheat oven to 350.
• 3 cook noodles according to package directions.
• 4 in a very large bowl, mix all the ingredients except the noodles.
• 5 salt and pepper to taste.
• 6 grease a 9 x 13 x 4 inch pan.
• 7 when noodles are done drain them and place half of the noodles on the bottom of the pan.
• 8 spread the mashed mixture evenly over the noodles.
• 9 spread the rest of the noodles on top of the mashed mixture.
• 10 pop in the oven for 30 minutes, then enjoy.