Veggie Casserole

 

2 cups noodles

1/2 yellow pepper – chopped

1/2 red pepper  – chopped

1 cups mushrooms

1 lb veggie ground round (Italian style)

2 onions – chopped

1 large tin diced tomatoes

1 cup

veggie-casserole

veggie stock

grated cheddar cheese

bread crumbs.

Add cooked noodles to peppers, mushrooms, ground round, onions, tomatoes and veggie stock.  Add salt and pepper to taste.  Top with grated cheddar cheese and bread crumbs.  Cook at 350 degrees Fahrenheit until cheese bubbles and peppers are cooked through.

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