My Veggie Cheese Casserole began as a usual Jewish-style noodle kugel, but I loaded it with add-ons: mushrooms, carrots, spinach (but you could include cooked, cut up vegetables of your choosing). This one is wonderful for a vegetarian or dairy dinner and also makes a good lunchbox item for kids.
Veggie Cheese Casserole
Servings
6 Servings
Ingredients
- 4 tablespoons olive oil or vegetable oil
- 1 medium onion chopped
- 2 medium portobello mushrooms chopped
- 1 bunch spinach washed and dried, coarsely chopped
- 2 medium carrots shredded
- 1 12 ounce package medium-wide egg noodles
- 3 eggs beaten
- ½ cup sour cream
- 1 cup grated Swiss cheese
- Salt and freshly ground black pepper to taste
- 3 tablespoons grated Parmesan cheese
- Paprika
Instructions
- Preheat oven to 375°F. Lightly grease a 9×9” baking dish.
- Heat 2 tablespoons of the olive oil in a sautée pan over medium heat. Add the onion and mushrooms and cook for 3-4 minutes. Add the carrots and spinach and cook for another 1-2 minutes or until the spinach has wilted. Remove from the heat and set aside.
- Cook the noodles according to package directions, drain and place in a large bowl.
- Add the remaining 2 tablespoons vegetable oil, the cooked vegetables, eggs, sour cream and ¾ cup of the Swiss cheese. Season to taste with salt and pepper. Stir to mix ingredients well. Place in the prepared baking dish.
- Sprinkle the top with the remaining Swiss cheese, Parmesan cheese and paprika. Bake for about 35 minutes or until the top is crispy and brown.
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