Wheat Noodle Kugel with Vegetables
Discover a wholesome twist on a classic comfort dish with this Wheat Noodle Kugel with Vegetables. Packed with hearty whole wheat egg noodles and vibrant vegetables like zucchini, carrots, and red bell peppers, this savory kugel is a delicious way to add nutrition and flavor to your table. The creamy mixture of eggs, sour cream, and cheeses creates a luscious, satisfying casserole, while hints of garlic, paprika, and fresh parsley elevate the dish to a new level of savory delight. Perfect for brunch, dinner, or as a crowd-pleasing side dish, this kugel is oven-baked until golden and can be ready to serve in just over an hour! Whether you're looking for a vegetarian main course or a creative way to use seasonal produce, this flavorful recipe is sure to impress.
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Recipe Information
Ingredients
- 8 ounces whole wheat egg noodles
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large carrot, shredded
- 1 medium zucchini, shredded
- 1 medium red bell pepper, diced
- 2 cups baby spinach
- 4 large eggs
- 1 cup sour cream
- 0.5 cup milk
- 1 cup shredded mozzarella cheese
- 0.25 cup parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a bit of olive oil or nonstick cooking spray.
Bring a large pot of salted water to a boil and cook the whole wheat egg noodles according to package directions, until al dente. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the shredded carrot, shredded zucchini, and diced red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Stir in the baby spinach and cook for 1-2 minutes until wilted. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, sour cream, milk, shredded mozzarella cheese, grated Parmesan cheese, salt, black pepper, and paprika until well combined.
Add the cooked noodles and sautéed vegetables to the bowl with the egg mixture. Toss gently to ensure everything is evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
Bake in the preheated oven for 35-40 minutes, or until the kugel is set and the top is lightly golden.
Remove from the oven and let it cool for 5-10 minutes before serving.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.6 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 308 mg | 24% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 366 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
