BROCCOLI AND CHEDDAR KUGEL
This savory pudding brings comfort home for Friday nights. :) Individual sized portions make serving a cinch. Great for company-style meals or maybe a luncheon! Country Living Magazine. UPDATE: 10/22/2009 - we made this the other evening with low-fat cream cheese and sour cream & I increased the cheddar cheese to 2 1/4 cups with a bit of sharp-cheddar thrown in. :)
Provided by Manami
Categories Cheese
Time 1h10m
Yield 8 Inidvidual Cups
Number Of Ingredients 13
Steps:
- Heat oven to 375 ºF.
- Fill a large bowl with ice water and set aside.
- Bring a large pot of water to a boil.
- Add the salt and the carrot and cook for 1 minute.
- Add broccoli and cook 1 more minute, transfer vegetables to ice water, let cool, and drain.
- Bring the pot of water back to a rolling boil, add the noodles, and cook for 8 minutes.
- Strain and cool under cold running water.
- Combine the remaining ingredients, except 1/2 cup cheddar, in a large bowl; add the broccoli, carrots, and noodles, and gently toss.
- Pour the noodle mixture into a 3-quart casserole or eight 8-ounce dishes; top with the remaining cheese.
- Cover and bake for 30 minutes.
- Uncover the pudding and continue to bake for 20 more minutes.
- Let the pudding cool for 10 minutes before serving.
Nutrition Facts : Calories 395.6, Fat 30.3, SaturatedFat 17.3, Cholesterol 190.1, Sodium 649.1, Carbohydrate 16.1, Fiber 1.1, Sugar 2.1, Protein 15.8
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