Creamy Broccoli-Noodle Kugel

Recipe Ingredients

1 lb	454g / 16oz	Broccoli divided into florets
8 oz	227g	Medium egg noodles or bow ties
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Garlic cloves - chopped (large)
1 tablespoon	15ml	Onion - chopped (large)
1 teaspoon	5ml	Paprika - * see note
		Salt and freshly ground black pepper
2		Eggs - beaten (large)
1/2 cup	118ml	Nonfat sour cream
1/2 cup	73g / 2.6oz	Fat-free cottage cheese

Recipe Instructions

Oven 350F

Preheat oven. Boil the broccoli in large pot of boiling salted water about 4 min. or until crisp-tender. Remove with a slotted spoon and transfer to a strainer. Rinse with cold water and drain well.

Chop broccoli coarsely. Add noodles to pot of boiling water and boil uncovered over high heat about 4 min for noodles, 8 min for bow ties; they should be nearly tender, but firmer than usual.

Rinse with cold water and drain well. Transfer to a large bowl.

In a skillet, heat 1 tbs. +2 tsps. vegetable oil. Add onion and saute over medium heat, stirring about 5 minutes, or until beginning to turn golden. Add garlic and sautee 1 minute. Remove from heat. Stir in paprika. Add broccoli, sprinkle with salt and pepper and mix well.

Add eggs, sour cream, and cottage cheese to the noodles; mix well. Season with salt and pepper.

Lightly oil a 2-quart baking dish with food spray and add half the noodle mixture. Top with broccoli mixture, then with remaining noodles. Sprinkle with remaining teaspoon of oil, then with paprika. Bake, uncovered, 40 minutes or until set and lightly browned. Serve from baking dish.

Makes 3 main-course or 6 side-dish servings.

Palm Beach Post: 10/10/97

NOTES : *plus a little more for sprinkling.

Source:
Ore-Ida Products

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