Title: Macaroni and Vegetable Kugel with Cheese
Categories: Entree Dairy Jewish
Yield: 4 Servings

1/4	c	Butter; or oil
1	md	Onion; peeled, ends removed, minced
2		Celery ribs; ends removed, thinly sliced
2		Sweet red peppers; cored, diced
2	md	Zucchini; unpeeled, coarsely chopped salt and pepper to tast
2	c	Small elbow macaroni
3		Eggs
2/3	c	Cottage cheese
1/4	c	Sour cream
1	ts	Thyme
3/4	ts	Paprika; divided
1/4	ts	Hot red pepper sauce; opt
2	tb	Parmesan; or
1/4	c	-shredded Swiss

Melt butter in large skillet over medium heat. Add onion & saute 5 minutes. Add celery & saute 5 minutes. Add peppers & saute 3 minutes. Add zucchini, salt & pepper; stir & saute over high heat till vegetableetables are just tender, 3 minutes. Cook pasta, uncovered, in large pan of boiling salted water over high heat, stirring occasionally, till nearly tender, 5 minutes. Drain. Rinse with cold water & drain well. Transfer to large bowl. Beat eggs. Whisk in cottage cheese & sour cream along with thyme & 1/4 t paprika. Add mix to pasta & toss. Add vegetableetables & toss. Taste & adjust seasonings. Transfer mix to buttered, shallow 6 cup baking dish. Sprinkle with cheese & remaining paprika. Bake @ 400 till firm, about 25 minutes. Let stand 5 minutes before serving. Makes 4 main courses, or 6 side dishes.

Posted on PRODIGY, 9/94*; formatted by Elaine Radis BGMB90B; GEnie E.RADIS

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