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.


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.

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