Vegetables & Side Dishes

NUTTY NOODLE BAKE

3 T. olive oil

2/3 c. chopped walnuts

1 onion, thinly sliced

2 carrots, peeled and coarsely grated

1 bunch Swiss chard

1 clove garlic, minced

1/3 c. fresh parsley, minced

1/2 tsp. dried thyme

1/2 c. soy sauce

1 c. sour (clotted) cream

salt to taste

3 c. egg noodles, cooked

2 c. shredded Monterey Jack cheese

Heat the olive oil in a large skillet over medium heat; sauté the walnuts until lightly golden. Remove with a slotted spoon and set aside; stir in the onions and carrots. Sauté until the onion is tender; remove from the skillet. Add the chard, parsley and thyme; sauté until the chard is soft. Mix together the soy sauce and sour cream; add to the chard mixture along with the walnuts and onion-carrot mixture. Sprinkle with salt to taste; set aside. Place the noodles in a greased 2-qt. casserole dish. Spoon the vegetable mixture over the top; sprinkle with the cheese. Bake at 400 degrees for 15 minutes, or until the cheese is bubbly. Serves 6.