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Baked Vegetable Noodle Kugel Recipe
|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|
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 mg
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
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.