- 5 cups egg noodles
- 4 tablespoons margarine (melted)
- 5 eggs (beaten lightly)
- 1 cup onion (grated)
- 8 ounce sliced mushrooms
- 2 cups carrots (grated)
- 2 cups zucchini (grated)
- 2 cups cheddar cheese (optional)
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon sage
- 1/2 teaspoon oregano
- 2 Roma tomatoes, sliced thin
Yield: 12-14 servings
Boil noodles til tender - about 10 to 12 minutes.
In a large mixing bowl, combine all spices and mix thoroughly.
In a skillet, saute mushrooms and onions with balsamic vinegar until the liquid is reduced, about 3-4 minutes. Add mixture to spices, along with carrots and zucchini. Mix together well.
Drain noodles and combine with above in mixing bowl. Add melted margarine and eggs. Mix all together.
Cover a 9 x 13- inch baking dish with non-stick spray. Add the mixture. Top the dish with the sliced tomatoes. Bake at 375 degrees F for 20 minutes; a little longer if you like a darker appearance.
Note: this kugel adapts very well for Passover. Simply substitute six "boards" of matzoh for the noodles. Place the matzoh in a baking dish. Cover with water for ten minutes. Drain well. Add to mixture.
From: Jeff Freedman (firstname.lastname@example.org)
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Submitted By: Meryl
VEGETABLE KUGEL II