Vegetable Kugel Casserole

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Prep Time

20mins

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Time to Table

1hr 30mins

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Serves

9 (1 cup per serving)

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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

  1. Heat the oven to 350 degrees. Coat a 13x9-inch (3-quart) baking dish with 1 tablespoon of the butter.
  2. Cook the noodles in salted water as directed on package; drain.
  3. 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.
  4. 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.
  5. Melt the remaining 1 tablespoon of butter and drizzle over the top of the casserole.
  6. 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

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