Noodle-Vegetable Kugel with Pecans

Noodle-Vegetable Kugel with Pecans Ingredients

8 oz Medium egg noodles	1 sm Yellow crookneck squash;
1 1/2 tb Vegetable oil	1 sm Zucchini; coarsely grated
1 lg Onion; chopped	1/4 c Chopped parsley
2 Cloves garlic; chopped	1 lg Egg
1/2 lb Small mushrooms; sliced	2 lg Egg whites
Salt and freshly ground	1/3 c Chicken broth
1 ts Paprika	3 tb Finely chopped pecans
2 lg Carrots; peeled, coarsely

Instructions for Noodle-Vegetable Kugel with Pecans

Preheat the oven to 350 degrees F. Cook the noodles in a large pot of boiling salted water uncovered over high heat, stirring occasionally, about 7 minutes or until nearly tender but slightly firm. Drain, rinse with cold water, and drain well. Transfer to a bowl. Heat the vegetable oil in a large skillet over medium heat. Add the onion and saute about 7 minutes or until golden. Add the garlic, mushrooms, pinch of salt, pinch of pepper, and 3/4 teaspoon paprika. Saute about 3 minutes, stiring often. Add the mushroom mixture, carrots, yellow squash, zucchini and parsley to the noodles and mix well. In a small bowl, beat the egg with the egg whites and broth, add to the noodles and mix well. Oil a 5- cup baking dish and add the noodle mixture. Sprinkle with pecans, then with remaining 1/4 teaspoon paprika. Bake 45 minutes or until set and lightly browned on top. Serve hot, from the baking dish. The Lowfat Jewish Cookbook by Faye Levy p. 28 Random House, NY 1997 ISBN 0-517-70364-5 Recipe by: The Lowfat Jewish Cookbook by Faye Levy p. 28 Posted to JEWISH-FOOD digest by Linda Shapiro on Dec 14, 1998, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Carrot	Chicken Broth	Egg	Garlic
Mushroom	Onion	Paprika	Parsley
Pecan	Salt	Squash	Vegetable oil
Zucchini

Side dishes Dishes- Egg Chicken Chicken Broth Mushrooms Carrot Onion Parsley Garlic

for flavor and categorization

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