Prep time: 15 minutes
Cook time: 1 hour 10 minutes
This kugel from The Bee archives is more of a main-course casserole.
One 12-ounce package no-yolk or other egg noodles, cooked
1 pint fat-free cottage cheese
1 pint fat-free sour cream
1 tablespoon canola oil
1 cup liquid egg substitute (or use 4 egg whites plus 2 eggs)
1 small onion, chopped
One 10-ounce package frozen mixed vegetables
6 mushrooms, chopped
1/4 teaspoon ginger
1/2 teaspoon Mrs. Dash (no-salt herb blend)
1/2 teaspoon seasoned salt
1 teaspoon garlic powder
1/2 cup reduced-fat cheddar cheese, grated
Preheat oven to 350 degrees. Mix noodles with cottage cheese, sour cream, oil, egg substitute, onion, vegetables, mushrooms, ginger, seasoning blends and garlic powder. Pour into a 9-by-13-inch pan and bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Remove from oven. Sprinkle with paprika and top with grated cheese. Bake another 5 to 10 minutes, or until cheese melts.
Per serving: 210 cal.; 3 g fat; 4 mg chol.; 305 mg sod; 11 percent calories from fat.