Vegetable kugel

Yield: 12 -14

Measure Ingredient
5 cups Egg Noodles
4 tablespoons Margarine; (melted)
5 Eggs; (beaten lightly)
1 cup Onion; (grated)
8 ounces Sliced Mushrooms
2 cups Carrots; (grated)
2 cups Zucchini; (grated)
2 cups Cheddar Cheese; (optional)
2 tablespoons Balsamic Vinegar
½ teaspoon Black Pepper
½ teaspoon Salt
½ teaspoon Cumin
½ teaspoon Sage
½ teaspoon Oregano

Boil noodles til tender - about 10 to 12 minutes.

In a large mixing bowl, combine all spices and mix thoroughly.

In a skillet, saute mushrooms and onions with balsamic vinegar until the liquid is reduced, about 3-4 minutes. Add mixture to spices, along with carrots and zucchini. Mix together well.

Drain noodles and combine with above in mixing bowl. Add melted margarine and eggs. Mix all together.

Cover a 9 x 13 inch baking dish with non-stick spray. Add the mixture and bake at 375 F for 20 minutes; a little longer if you like a darker appearance.

Posted to JEWISH-FOOD digest by Jeff Freedman <jefffree@...> on Feb 08, 1999, converted by MM_Buster v2.0l.

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