Ingredients
-
1 1/2
-
1
-
2
-
10
-
2
-
8
-
8
-
2
-
4
-
1
-
1/8
-
1/4
-
1
-
-
Directions
Broccoli and Cheddar Kugel, This savory pudding brings comfort home for Friday nights 🙂 Individual sized portions make serving a cinch Great for company-style meals or maybe a luncheon! Country Living Magazine UPDATE: 10/22/2009 – we made this the other evening with low-fat cream cheese and sour cream & I increased the cheddar cheese to 2 1/4 cups with a bit of sharp-cheddar thrown in :), Tasty and easy to put together Made for Kugelthon 2010, This is lovely! I love the warmth that the pinch of crushed red pepper flakes adds to it I sauteed my onions first, along with shredded carrots I also diced up a few slices of canadian bacon and added them It’s easy to put together and bakes up beautifully Thanks for posting!
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Steps
|
1
Done
|
Heat Oven to 375 f. |
|
2
Done
|
Fill a Large Bowl With Ice Water and Set Aside. |
|
3
Done
|
Bring a Large Pot of Water to a Boil. |
|
4
Done
|
Add the Salt and the Carrot and Cook For 1 Minute. |
|
5
Done
|
Add Broccoli and Cook 1 More Minute, Transfer Vegetables to Ice Water, Let Cool, and Drain. |
|
6
Done
|
Bring the Pot of Water Back to a Rolling Boil, Add the Noodles, and Cook For 8 Minutes. |
|
7
Done
|
Strain and Cool Under Cold Running Water. |
|
8
Done
|
Combine the Remaining Ingredients, Except 1/2 Cup Cheddar, in a Large Bowl; Add the Broccoli, Carrots, and Noodles, and Gently Toss. |
|
9
Done
|
Pour the Noodle Mixture Into a 3-Quart Casserole or Eight 8-Ounce Dishes; Top With the Remaining Cheese. |
|
10
Done
|
Cover and Bake For 30 Minutes. |
|
11
Done
|
Uncover the Pudding and Continue to Bake For 20 More Minutes. |
|
12
Done
|
Let the Pudding Cool For 10 Minutes Before Serving. |
