Noodle kugel with sauteed mushrooms
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -AVTA21A KIM CLEGG | ||
| 8 | ounces | Medium egg noodles |
| 5 | tablespoons | Oil; or butter, divided |
| 1 | large | Onion; peeled, ended, minced |
| 8 | ounces | Sm mushrooms; quartered if small, halved & sliced if large salt & pepper to taste |
| ¾ | teaspoon | Paprika; divided |
| 2 | Eggs; beaten | |
| 3 | tablespoons | Parsley chopped optional |
Directions
Cook noodles, uncovered, in large pan of boiling salted water over high heat, stirring occasionally till nearly tender, 5 minutes.
Drain. Rinse with cold water & drain well. Transfer noodles to large bowl. Heat 3 T oil in large skillet over medium-low heat. Add minced onion & saute till very tender, 10 minutes. Add 1 T oil to skillet & heat, then add mushrooms, salt & pepper & ¼ t paprika. Saute till mushrooms are tender & onions are browned, 10 minutes. Add mushroom mix, eggs & parsley to noodles & mix well. Taste & adjust seasonings.
Butter or oil 6 cup baking dish & add noodle mix. Sprinkle with remaining 1 T oil, then with remaining ½ t paprika. Bake @ 350 till set, 30 minutes. Serve from baking dish. 4-5 side dish servings.
CAL 349; fat 18 g (47% of calories); protein 10 g; carbohydrates 37 g; cholesterol 128 mg; Sodium 38 mg Posted on PRODIGY, 9/94*; formatted by Elaine Radis BGMB90B; GEnie E.RADIS