Sweet & Savory Mushroom Onion Kugel

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 20
Amount Per Serving
Calories: 250.1

Total Fat: 10.1 g
Cholesterol: 71.6 mg
Sodium: 295.4 mg
Total Carbs: 29.7 g
Dietary Fiber: 1.6 g
Protein: 10.5 g

View full nutritional breakdown of Sweet & Savory Mushroom Onion Kugel calories by ingredient

Introduction

I totally made this up! It's loosely based on a traditional, Jewish noodle kugel, but I wanted something that was also savory and had a lot of mushrooms and onions that I wanted to use. My husband said he never tasted anything like it before, but he really liked it, as did I. You could dramatically lower the calories by using fat free ricotta and fat free cream cheese, and you could spray the pan instead of the oil. I think that would probably cut your cals in half, but I had to calculate it for the way I made it. I totally made this up! It's loosely based on a traditional, Jewish noodle kugel, but I wanted something that was also savory and had a lot of mushrooms and onions that I wanted to use. My husband said he never tasted anything like it before, but he really liked it, as did I. You could dramatically lower the calories by using fat free ricotta and fat free cream cheese, and you could spray the pan instead of the oil. I think that would probably cut your cals in half, but I had to calculate it for the way I made it.

Minutes to Prepare: 45

Minutes to Cook: 120

Number of Servings: 20

Ingredients

Egg Noodles, enriched, 16 oz

Portabella Mushrooms, 20 oz, thinly sliced

Onions, raw, 3 medium, thinly sliced

Ricotta Cheese, part skim milk, 30 oz

Tofutti Better than Cream Cheese (Imitation Cream Cheese), 16 tbsp (one container)

3 large eggs

Canola Oil, 1/4 cup

Granulated Sugar, 1/2 cup

Molasses, blackstrap, 3 tbsp

Stevia, about 6 packets worth

Garlic, 4 tsp

Ginger, ground, 1 tbsp

Pepper, black, 1.5 tsp

Morton Lite Salt, 3 tsp

Cumin (ground), .5 tsp

Turmeric, ground, 2 tsp

Nakano Natural Rice Vinegar, 1 tbsp

Directions

Boil noodles with a teaspoon of salt according to package directions, minimum time--maybe 6 minutes. Drain. While you're waiting for the water to boil slice mushrooms and onions (food processor makes this go much faster!). In a big pan or wok, sautee in oil, add sugar, stevia and molasses, until it starts to get nice and brown. Add the other ingredients except the eggs and cheeses, continue sauteeing until everything is very well cooked. Then dump in the ricotta and tofutti cream cheese. Use your spatula or spoon to mash the cheese into the mushroom/onion mixture and blend it well. In a separate bowl, beat 3 eggs with a fork then add them to the pan. When everything in the pan is well-mixed, dump it all into the pot with the noodles and mix well with a spoon. Grease a large lasagna pan, and dump the mixture in. Bake at 400 covered for about an hour and a half, and then uncovered for about another half hour. When the noodles at the top are starting to turn brown, you know it's done. Let it cool for about half an hour, and then you should be able to cut it into about 20 squares. The eggs make it hold together. (That's more or less the definition of a kugel--basically any combination of ingredients held together by eggs.)

Number of Servings: 20

Recipe submitted by SparkPeople user BESEVEN.