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Spinach and Noodle Kugel's picture
  Wide no yolk egg noodles 8 Ounce
  Dry curd/Non fat cottage cheese 2 Cup (32 tbs)
  Grated non fat mozzarella cheese/Grated non fat mozzarella cheese 1 1⁄2 Cup (24 tbs)
  Frozen chopped spinach 20 Ounce, thawed and squeezed dry (2 Packages, 10 Ounce Each)
  Evaporated skim milk 1⁄2 Cup (8 tbs)
  Fat free egg substitute 1 Cup (16 tbs)
  Ground black pepper 1⁄4 Teaspoon
  Grated nonfat parmesan cheese/Reduced fat parmesan cheese 1⁄4 Cup (4 tbs)

1. Cook the noodles al dente according to package directions. Drain and return to the pot.
2. Add the remaining ingredients, except for the Parmesan, to the noodles, and toss gently to mix. Coat an 8-x-l2-inch baking dish with nonstick cooking spray. Transfer the noodle mixture to the dish, and top with the Parmesan.
3. Bake at 350°F for 50 to 60 minutes, or until the filling is set and the top is golden brown. A sharp knife inserted in the center of the kugel should come out clean.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1679 Calories from Fat 41

% Daily Value*

Total Fat 7 g10%

Saturated Fat 0.53 g2.7%

Trans Fat 0 g

Cholesterol 79 mg26.3%

Sodium 2524.6 mg105.2%

Total Carbohydrates 234 g78.1%

Dietary Fiber 39.8 g159.3%

Sugars 27.2 g

Protein 194 g388.7%

Vitamin A 1152% Vitamin C 266%

Calcium 262.9% Iron 136%

*Based on a 2000 Calorie diet

Spinach And Noodle Kugel Recipe