Versatile Vegetable Kugel |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is an easy and versatile meal (not to mention low fat and full of good stuff!) This is a regular at our house, and we use whatever vegetables we happen to have laying around. I have also substituted low-fat cottage cheese for the sour cream and found that to be a nice change. I make this with no salt and season at the table, as everyone at my house has different sodium preferences. Adjust to suit your tastes. Ingredients:
5 medium potatoes, shredded |
1 large onion, chopped finely |
1 lb mushroom, cut roughly |
1 tablespoon sodium-free seasoning |
2 large eggs |
2 large egg whites |
1 cup fat free sour cream |
1 cup 1% low-fat milk |
Directions:
1. Grease a 9x13 pan and preheat oven to 375.
2. Mix all ingredients in large bowl until well mixed.
3. Turn into pan and bake for about 1 hr (or until browned and set up.) Let cool a bit before slicing.
4. This recipes is completely versatile as you can adjust the vegetable portions and substitute whatever you may have in your fridge.
5. I have added zucchinni, kale, cabbage and squash and adjusted the number of potatoes down to accommodate for this.
6. I have also tried different seasoning combinations.
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