Adapted from Marye Dodgen and Sue Dodgen

2800 cal/recipe

Ingredients

• 1 small onion, chopped
• 3 cloves garlic, peeled and diced
• 1 29-oz can tomato sauce
• 3 15-oz can beans, drained
• 3 c water
• 1 8-oz can sliced mushrooms
• 1 tbsp salt
• 1/2 tsp ground black pepper
• 1 tbsp dry Italian Seasoning
• 6 c (12 oz) uncooked wide egg noodles
• 2 tbsp shredded Parmesan cheese

Directions

• Saute onion in large skillet.
• Add garlic and briefly saute.
• Add tomato sauce and stir well to loosen anything stuck to bottom.
• Add beans, water, mushrooms, salt, pepper, and Italian seasoning.
• Bring to simmer and then stir in noodles.
• Cover and boil gently for 15 min, until noodles are tender.
• Serve topped with Parmesan cheese.