Savory Vegetable and Noodle Kugel

READY IN: 55mins
Recipe by Sharon123

Yum. Noodles with broccoli, cauliflower, and mushrooms, baked with cheddar and ricotta cheese. Delicious!

Top Review by smellyvegetarian

I thought this was yummy! I wasn't sure what to expect due to the widely differing reviews, and I have to say I was pleased that I took a chance on this one. I scaled it down to one serving which I baked in a 6 oz au gratin dish--perfect! I did add a Tbsp of extra cheese on top, and instead of ricotta I used cottage cheese since I had some on hand. I was also generous with the garlic and I added a few slices of summer squash to the sauteed veggies. Yum! I will definitely make this again, as I imagine it can only be yummier made in the full amount. Thanks for posting! Made for Healthy Choices 2008!

Ingredients Nutrition

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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