Savory Vegetable and Noodle Kugel |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Yum. Noodles with broccoli, cauliflower, and mushrooms, baked with cheddar and ricotta cheese. Delicious! Ingredients:
1/2 lb broad egg noodle |
2 -3 stalks broccoli |
1/4 head cauliflower |
1 tablespoon vegetable oil |
1 medium onion, peeled and chopped |
1 cup sliced mushrooms |
1 teaspoon pressed garlic |
1/2 lb part-skim ricotta cheese |
1 cup shredded low-fat cheddar cheese |
1/2 teaspoon dried mustard |
salt and pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 9-by-9-inch nonstick pan.
3. Cook the noodles according to package directions and set aside.
4. Coarsely chop the broccoli and cauliflower.
5. Steam the vegetables together for 4 or 5 minutes.
6. Set aside to cool.
7. Heat the oil in a skillet.
8. Add the onion, mushrooms and garlic.
9. Sauté for 10 minutes.
10. In a large bowl, combine the noodles, broccoli, cauliflower, onion, mushrooms, ricotta cheese, 1/2 cup of the cheddar cheese and dry mustard.
11. Toss to thoroughly mix.
12. Add salt and pepper to taste.
13. Place the mixture in the nonstick pan.
14. Sprinkle the remaining cheddar cheese all over the top of the kugel.
15. Bake for 30 minutes, or until the cheese bubbles and browns slightly.
16. Enjoy!
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