Best Vegetable Noodle Kugel Recipes

Savory Vegetable and Noodle Kugel image

Provided by Sharon123

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb broad egg noodle
2 -3 stalks broccoli
1/4 head cauliflower
1 tablespoon vegetable oil
1 medium onion, peeled and chopped
1 cup sliced mushrooms
1 teaspoon pressed garlic
1/2 lb part-skim ricotta cheese
1 cup shredded low-fat cheddar cheese
1/2 teaspoon dried mustard
salt and pepper

Steps:

Preheat oven to 350 degrees.
Grease a 9-by-9-inch nonstick pan.
Cook the noodles according to package directions and set aside.
Coarsely chop the broccoli and cauliflower.
Steam the vegetables together for 4 or 5 minutes.
Set aside to cool.
Heat the oil in a skillet.
Add the onion, mushrooms and garlic.
Sauté for 10 minutes.
In a large bowl, combine the noodles, broccoli, cauliflower, onion, mushrooms, ricotta cheese, 1/2 cup of the cheddar cheese and dry mustard.
Toss to thoroughly mix.
Add salt and pepper to taste.
Place the mixture in the nonstick pan.
Sprinkle the remaining cheddar cheese all over the top of the kugel.
Bake for 30 minutes, or until the cheese bubbles and browns slightly.
Enjoy!

Vegetable-Noodle Kugel image

Provided by ratherbeswimmin

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (8 ounce) package medium egg noodles
1 onion, chopped
2 carrots, coarsely shredded
1 zucchini, coarsely shredded
1 tablespoon vegetable oil
1 (16 ounce) carton sour cream
1 (12 ounce) carton cottage cheese
1 teaspoon dried rosemary
1/2 teaspoon salt
3/4 teaspoon pepper
1/4 cup grated parmesan cheese

Steps:

Prepare noodles by following package directions; drain.
Cook onion, carrot, and zucchini in hot oil in a large skillet until vegetables are tender.
Stir in noodles, sour cream, and the next 4 ingredients.
Transfer mixture to a greased 2-quart casserole dish.
Cover and bake in a 350° oven for 25 minutes.
Sprinkle with parmesan cheese and bake, uncovered, for 5 minutes.