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.