Baked Vegetable Noodle Kugel
|Yolk free egg noodles||12 Ounce (1 Bag)|
|Assorted frozen vegetables||16 Ounce, thawed (Such As Broccoli, Cauliflower, And/Or Carrots)|
|Canned roasted red peppers||7 Ounce, drained and chopped (1 Jar)|
|Vegetable broth||1 3⁄4 Cup (28 tbs)|
|Liquid egg substitute||1 Cup (16 tbs)|
|Low fat evaporated milk||12 Ounce (1 Can)|
|Dried thyme/Basil leaves||1 1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
Preheat the oven to 350°F.
Coat a 13" X 9" baking dish with cooking spray.
Prepare the noodles according to package directions.
Drain and cool.
In a large bowl, combine the noodles, assorted vegetables, roasted peppers, broth, egg substitute, evaporated milk, thyme or basil, salt, and black pepper.
Pour into the prepared baking dish.
Calories 1178 Calories from Fat 194
% Daily Value*
Total Fat 22 g34.4%
Saturated Fat 4.7 g23.3%
Trans Fat 0.1 g
Cholesterol 145.3 mg48.4%
Sodium 1687.9 mg70.3%
Total Carbohydrates 185 g61.6%
Dietary Fiber 19.2 g76.7%
Sugars 25.1 g
Protein 58 g115.2%
Vitamin A 252.7% Vitamin C 43.7%
Calcium 75.8% Iron 69.9%
*Based on a 2000 Calorie diet