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Baked Vegetable Noodle Kugel

Diet.Chef's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Dish: 
Noodle
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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