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Categories:
egg noodle broccoli cauliflower vegetable oil onion mushrooms pressed garlic Ricotta cheese Cheddar cheese dried mustard salt
Viewed: 85 - Published at: a year agoIngredients
- 1/2 lb broad egg noodle
- 2 -3 stalks broccoli
- 1/4 head cauliflower
- 1 tablespoon vegetable oil
- 1 medium onion, peeled and chopped
- 1 cup sliced mushrooms
- 1 teaspoon pressed garlic
- 1/2 lb part-skim ricotta cheese
- 1 cup shredded low-fat cheddar cheese
- 1/2 teaspoon dried mustard
- salt and pepper
Method
- Preheat oven to 350 degrees.
- Grease a 9-by-9-inch nonstick pan.
- Cook the noodles according to package directions and set aside.
- Coarsely chop the broccoli and cauliflower.
- Steam the vegetables together for 4 or 5 minutes.
- Set aside to cool.
- Heat the oil in a skillet.
- Add the onion, mushrooms and garlic.
- Saute for 10 minutes.
- In a large bowl, combine the noodles, broccoli, cauliflower, onion, mushrooms, ricotta cheese, 1/2 cup of the cheddar cheese and dry mustard.
- Toss to thoroughly mix.
- Add salt and pepper to taste.
- Place the mixture in the nonstick pan.
- Sprinkle the remaining cheddar cheese all over the top of the kugel.
- Bake for 30 minutes, or until the cheese bubbles and browns slightly.
- Enjoy!
