Versatile Vegetable Kugel

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.

• Ready In: 1 hr 20 mins
• Serves: 4-6

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.