About the Whole Wheat Broccoli Noodle Kugel
A traditional noodle kugel (or baked noodle pudding) is often quite sweet, thanks to too much brown sugar and dried fruit, so it's not always the best side dish for our 21st-century tastes. This modern, savoury version is a better foil for roasted meats. Whole Wheat Broccoli Noodle Kugel Makes 6 servings; about 1 cup per serving POINTS® value per serving: 5 Ingredients - Cooking spray
12 oz. whole wheat fettuccini, broken into 2-inch pieces, cooked, and drained in a colander in the sink
1 (10 oz.) box frozen chopped broccoli, thawed
1 1/4 cups pasteurised fat-free egg substitute, such as Egg Beaters
1 Tbsp Dijon mustard
1 tsp dried thyme
1 tsp mild paprika
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp garlic powder Instructions - Preheat the oven to 350ºF. Spray a 9-inch baking dish with nonstick spray.
- Mix all the ingredients in a large bowl; pour and spread evenly into the prepared pan.
- Bake until set and browned, about 30 minutes. Cool on a wire rack for at least 10 minutes before serving. Or cover, refrigerate, and store for up to 2 days. Slice into 6 pieces and serve.
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