1 - 12 ounce bag broad noodles (egg noodles are best)
4 eggs, lightly beaten
l large onion chopped
2 - 3 stalks celery, sliced
1/2 green pepper, chopped
1 lb sliced mushrooms
salt and pepper to taste
Boil noodles, drain, run cold water over noodles and drain
Saute vegetable in a small amount of oil.
Combine noodles with veggies. Add beaten eggs and mix well.
Put about 2 tbsps oil in a 9 x 12 pyrex dish and place into
hot oven for a few minutes. Pour noodle mixture over hot oil.
Bake at 350 until the top of the kugel is golden and crispy
- about 40 minutes.
All data, logos, text contained on any portion of Mimi's Cyber Kitchen
copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No
portions of this website may be used without express written permission of