Vegetable Kugel Bake
Prep Time
20mins
Time to Table
1hr 30mins
Servings
9 (1 cup per serving)
Ingredients
- 3 tablespoons butter
- 8 ounces wide egg noodles
- 3 cups fresh asparagus, cut into 1 1/2 inch pieces
- 1 cup chopped roasted red bell peppers
- 1/2 cup chopped onion
- 3 tablespoons chopped fresh thyme leaves
- 2 tablespoons grated lemon peel
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3 cups Daisy Cottage Cheese
- 1 1/2 cups 2% milk
- 1/2 cup Daisy Sour Cream
- 3 eggs
Ingredients
- 3 tablespoons butter
- 8 ounces wide egg noodles
- 3 cups fresh asparagus, cut into 1 1/2 inch pieces
- 1 cup chopped roasted red bell peppers
- 1/2 cup chopped onion
- 3 tablespoons chopped fresh thyme leaves
- 2 tablespoons grated lemon peel
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3 cups Daisy Cottage Cheese
- 1 1/2 cups 2% milk
- 1/2 cup Daisy Sour Cream
- 3 eggs
Directions
- Heat the oven to 350 degrees. Coat a 13x9-inch (3-quart) baking dish with 1 tablespoon of the butter.
- Cook the noodles in salted water as directed on package; drain.
- Meanwhile, melt 1 tablespoon of the butter in 10-inch skillet over medium heat. Add the asparagus, bell pepper, and onion. Cook 3 to 4 minutes or until crisp-tender, stirring occasionally. Stir in the thyme, lemon peel, salt, and nutmeg.
- In a large bowl, mix the cottage cheese, milk, sour cream, and eggs. Fold in the cooked noodles and vegetables. Spoon the mixture into the baking dish.
- Melt the remaining 1 tablespoon of butter and drizzle over the top of the casserole.
- Bake for 45 to 55 minutes or until it is set in center and top is golden brown. Let stand for 10 minutes before serving.
- Calories:282
- Cholesterol:112
- Dietary Fiber:3
- Protein:18
- Sodium:430
- Total Carbohydrate:27
- Total Fat:11
