VEGETABLE KUGEL II Recipe

Jewish Vegetable

More Jewish Vegetable Recipes

Ingredients:

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

Directions:

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 (jefffree@eskimo.com)

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Submitted 6/13/05.
Source: www.jewish-food.org
Submitted By: Meryl
starmer@prodigy.net
VEGETABLE KUGEL II


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