Wheat Noodle Kugel with Vegetables

Discover a wholesome twist on a classic comfort dish with this Wheat Noodle Kugel with Vegetables. Packed with hearty whole wheat egg noodles and vibrant vegetables like zucchini, carrots, and red bell peppers, this savory kugel is a delicious way to add nutrition and flavor to your table. The creamy mixture of eggs, sour cream, and cheeses creates a luscious, satisfying casserole, while hints of garlic, paprika, and fresh parsley elevate the dish to a new level of savory delight. Perfect for brunch, dinner, or as a crowd-pleasing side dish, this kugel is oven-baked until golden and can be ready to serve in just over an hour! Whether you're looking for a vegetarian main course or a creative way to use seasonal produce, this flavorful recipe is sure to impress.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 8 ounces whole wheat egg noodles
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 large carrot, shredded
• 1 medium zucchini, shredded
• 1 medium red bell pepper, diced
• 2 cups baby spinach
• 4 large eggs
• 1 cup sour cream
• 0.5 cup milk
• 1 cup shredded mozzarella cheese
• 0.25 cup parmesan cheese, grated
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a bit of olive oil or nonstick cooking spray.

Step 2

Bring a large pot of salted water to a boil and cook the whole wheat egg noodles according to package directions, until al dente. Drain and set aside.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the shredded carrot, shredded zucchini, and diced red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.

Step 6

Stir in the baby spinach and cook for 1-2 minutes until wilted. Remove from heat and set aside.

Step 7

In a large mixing bowl, whisk together the eggs, sour cream, milk, shredded mozzarella cheese, grated Parmesan cheese, salt, black pepper, and paprika until well combined.

Step 8

Add the cooked noodles and sautéed vegetables to the bowl with the egg mixture. Toss gently to ensure everything is evenly coated.

Step 9

Transfer the mixture to the prepared baking dish, spreading it out in an even layer.

Step 10

Bake in the preheated oven for 35-40 minutes, or until the kugel is set and the top is lightly golden.

Step 11

Remove from the oven and let it cool for 5-10 minutes before serving.

Step 12

Garnish with fresh parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1571.7g)

Amount per serving	% Daily Value*
Calories	2046.7

Total Fat 132.0g	0%
Saturated Fat 62.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1038.3mg	0%
Sodium 4133.9mg	0%
Total Carbohydrate 137.0g	0%
Dietary Fiber 21.3g	0%
Total Sugars 44.4g
Protein 97.4g	0%

Vitamin D 217.7IU	0%
Calcium 1851.5mg	0%
Iron 12.2mg	0%
Potassium 2155.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.9%

Protein: 18.3%

Carbs: 25.8%