Enjoy this rich kugel with sweet potato latkes, lentil soup or fattoush. For a traditional version, use egg noodles.
Total Time: 1 hour; 20 minutes active
- 8 ounces linguini noodles, uncooked
- 2 Tbsp vegetable oil
- 2 cups leeks, cleaned and sliced (about 2 thin leeks)
- 8 ounces button mushrooms, sliced
- 2 large eggs, beaten
- 1/2 cup sour cream
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 1/2 tsp. paprika
Preheat oven to 375°F. Grease a 9 x 13 inch casserole dish. Cook the noodles in boiling water for 5-6 minutes, until just al dente. Drain and rinse noodles.
While the noodles are cooking, heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Sauté the leeks for a few minutes and then add the mushrooms and sauté until tender, about 5-10 minutes.
In a large bowl, mix the cooked noodles, sautéed vegetables, eggs, sour cream, salt, pepper, and 1 teaspoon of paprika. Pour into the casserole dish, sprinkle with the remaining paprika, cover with foil and bake for 30 minutes. Remove the foil and bake another 10-15 minutes to brown the top. Serve hot.
183 calories, 8 g fat, 81 mg cholesterol, 207 mg sodium, 21 g carbohydrate, 1 g fiber, 7 g protein