Savory noodle kugel

Published: Wednesday, Oct. 3, 2012 - 12:00 am | Page 2D

Prep time: 15 minutes

Cook time: 1 hour 10 minutes

Serves 12

This kugel from The Bee archives is more of a main-course casserole.

INGREDIENTS

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

Paprika

1/2 cup reduced-fat cheddar cheese, grated

INSTRUCTIONS

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.

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