RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Kugel, Savory Vegetable - dairy
Serves 6 1/2 pound broad egg noodles 2 or 3 stalks broccoli 1/4 head cauliflower 1 Tbs. vegetable oil 1 medium onion, peeled and chopped 1 cup sliced mushrooms 1/2 tsp. pressed garlic 1/2 pound part-skim ricotta cheese 1 cup shredded low-fat cheddar cheese 1/2 tsp. dried mustard Preheat oven to 350 degrees. Grease a 9-by-9-inch nonstick pan. Cook the noodles according to package directions and set aside. Coarsely chop the broccoli and cauliflower. Steam the vegetables together for 4 or 5 minutes. Set aside to cool. Heat the oil in a skillet. Add the onion, mushrooms and garlic. Sauté for 10 minutes. In a large bowl, combine the noodles, broccoli, cauliflower, onion, mushrooms, ricotta cheese, 1/2 cup of the cheddar cheese and dry mustard. Toss to thoroughly incorporate. Place the mixture in the nonstick pan. Sprinkle the remaining cheddar cheese all over the top of the kugel. Bake for 30 minutes, or until the cheese bubbles and browns slightly. "Our Food: The Kosher Kitchen Updated" by Anita Hirsch Jewish Bulletin of Northern California May 1997 issue Zillah Bahar
