Creamy Broccoli-Noodle Kugel

Title:
Creamy Broccoli-Noodle Kugel

Yield:
6 Servings

Categories:
Casseroles,
Jewish




Ingredients:





     1 lb Broccoli Divided Into


          -Florets


     8 oz Medium Egg Noodles Or Bow


          -Ties


     2 tb Vegetable Oil


     2 lg Garlic Cloves; chopped


     1 lg Onion; chopped


     1 ts Paprika; * see note


          Salt And Freshly Ground


          -Black Pepper


     2 lg Eggs; beaten


   1/2 c  Nonfat Sour Cream


   1/2 c  Fat-Free Cottage Cheese






 Oven 350?


 


 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 saut? 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


 


 billspa@icanect.net


 


 NOTES : *plus a little more for sprinkling.


 Posted to MC-Recipe Digest V1 #835 by Bill Spalding 


 on Oct 10, 1997