RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Broccoli Noodle Kugel - dairy
From Pat Gold's collection (serves 12-14) from: "Deliciously Healthy Jewish Cooking" by Harriet Roth 16 ounces no-yolk fine noodles, cooked according to package directions and drained 2 packages onion soup mix 2 tablespoons canola oil 2 cups nonfat evaporated milk 2 (10-ounce) packages chopped broccoli, thawed and patted dry 5 extra-large egg whites or 1 cup egg substitute plus 1 extra-large egg white 2 tablespoons soy-based Parmesan cheese alternative (optional) 1. Preheat the oven to 350-degrees F. Coat a 3-quart casserole with vegetable oil cooking spray. 2. Combine the cooked and drained noodles in their saucepan with the soup mix, oil, evaporated milk, broccoli, and egg mixture. Sprinkle with Parmesan cheese if desired. 3. Pour into the prepared casserole and bake for 50 to 60 minutes. To Do Ahead: This can be prepared ahead of time, kept in the refrigerator, and then baked just before serving.
