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Title: Noodle Kugel with Sauteed Mushrooms
Categories: Side Jewish
Yield: 8 Servings
| 8 | oz | Medium egg noodles |
| 5 | tb | Oil; or butter, divided |
| 1 | lg | Onion; peeled, ended, minced |
| 8 | oz | Sm mushrooms; quartered if small, halved & sliced if large s |
| 3/4 | ts | Paprika; divided |
| 2 | Eggs; beaten | |
| 3 | tb | Parsley chopped optional |
Cook noodles, 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 noodles to large bowl. Heat 3 T oil in large skillet over medium-low heat. Add minced onion & saute till very tender, 10 minutes. Add 1 T oil to skillet & heat, then add mushrooms, salt & pepper & 1/4 t paprika. Saute till mushrooms are tender & onions are browned, 10 minutes. Add mushroom mix, eggs & parsley to noodles & mix well. Taste & adjust seasonings. Butter or oil 6 cup baking dish & add noodle mix. Sprinkle with remaining 1 T oil, then with remaining 1/2 t paprika. Bake @ 350 till set, 30 minutes. Serve from baking dish. 4-5 side dish servings. CAL 349; fat 18 g (47% of calories); protein 10 g; carbohydrates 37 g; cholesterol 128 mg; Sodium 38 mg
Posted on PRODIGY, 9/94*; formatted by Elaine Radis BGMB90B; GEnie E.RADIS
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