Mmm...walnuts, garlic and fresh veggies.
3 T. olive oil
2/3 c. chopped walnuts
1 onion, thinly sliced
2 carrots, peeled and coarsely grated
1 bunch Swiss chard, chopped
1 clove garlic, minced
1/3 c. fresh parsley, minced
1/2 t. dried thyme
1/2 c. soy sauce
1 c. sour cream
salt to taste
3 c. egg noodles, cooked
2 c. shredded Monterey Jack cheese
Heat oil in a large skillet over medium heat; sauté walnuts until lightly golden. Remove with slotted spoon and set aside; stir in onion and carrots. Sauté until onion is tender; remove from skillet. Add chard, garlic, parsley and thyme; sauté until chard is soft. Mix together soy sauce and sour cream; add to chard mixture along with walnuts. Sprinkle with salt to taste; set aside. Place noodles in a greased 2-quart casserole dish. Spoon vegetable mixture over top; sprinkle with cheese. Bake at 400 degrees for 15 minutes, or until cheese is bubbly. Serves 6.
A warm casserole and a cheery bouquet are sure pick-me-ups for a friend who is feeling under the weather.