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Veggie Kugel Recipe

Veggie Kugel Recipe

6 servings



3/4 cup each: chopped red bell pepper, onion

2 tablespoons margarine or butter

2 cups each: halved Brussels sprouts, cubed peeled sweet potatoes, cooked

3/4 teaspoon each: dried thyme, marjoram leaves

1 can evaporated fat-free milk

2 tablespoons flour

1 package frozen chopped spinach, thawed, well drained

12 ounces non-yolk noodles, cooked

3 eggs, lightly beaten

1/2 teaspoon each: salt, pepper


Saute bell pepper and onion in margarine in large skillet until tender, about 5 minutes, add Brussels sprouts, sweet potatoes, and herbs. Stir in combined evaporated milk and flour, heat to boiling, stirring until thickened, about 1 minute. Cool, mix in remaining ingredients. Spoon into greased 13 x 9-inch baking dish. Bake, uncovered, at 350 degrees 35 minutes, or until sharp knife inserted near center comes out clean. Cool on wire rack 5 minutes.

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