Vegetable Kugel Casserole
Prep Time:
20 Minutes
Total Time:
1 Hour 30 Minutes
Serves:
6 to 8
Ingredients
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3 tablespoons butter
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8 ounces wide egg noodles
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3 cups fresh asparagus, cut into 1 1/2 inch pieces
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1 cup chopped roasted red bell peppers
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1/2 cup chopped onion
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3 tablespoons chopped fresh thyme leaves
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2 tablespoons grated lemon peel
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1 teaspoon salt
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1/2 teaspoon ground nutmeg
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3 cups Daisy Brand 4% Cottage Cheese
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1 1/2 cups milk
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1/2 cup Daisy Brand Sour Cream
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3 eggs
Directions
Heat the oven to 350°F. Coat a 13x9-inch (3-quart) baking dish with 1 tablespoon of the butter. Cook noodles in salted water as directed on package; drain. Meanwhile, melt 1 tablespoon of the butter in 10-inch skillet over medium heat. Add asparagus, bell pepper and onion. Cook 3 to 4 minutes or until crisp-tender, stirring occasionally. Stir in thyme, lemon peel, salt and nutmeg. In large bowl, mix cottage cheese, milk, sour cream and eggs. Fold in cooked noodles and vegetables. Spoon the mixture into the baking dish. Drizzle with remaining 1 tablespoon butter. Bake 45 to 55 minutes or until set in center and top is golden brown. Let stand 10 minutes. Tip: You can substitute your favorite fresh vegetable for the asparagus. Try cut green beans, sliced mushrooms or chopped zucchini.