• 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 (

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Submitted 6/13/05.
Submitted By: Meryl