Kugel Casserole
Our take on a traditional Jewish dish, this Kugel Casserole is excellent as a side for any occasion. Combining shredded veggies, eggs, lemon and spices, it’s flavorful and filling.
1 hr 20 mins
8 Serving(s)
Ingredients
- 3 medium carrots, grated
- 2 medium gold potatoes, shredded
- 1 medium zucchini, grated
- 1 large leek
- 1 medium parsnip, grated
- 4 tbsp. Schnucks olive oil
- 4 Schnucks eggs, beaten
- 2 tsp. lemon zest
- 1 tbsp. chopped fresh basil
- 1 tbsp. chopped fresh rosemary
- 1/2 cup matzo meal
Instructions
- Coat an 8x11-inch casserole dish with cooking spray and transfer to a cold oven with a rack in middle position. Heat oven to 350 degrees.
- In a large bowl, add all ingredients. Gently toss to combine. Season with salt and pepper, if desired.
- Remove pan when oven temperature reaches 350 degrees. Add vegetable mixture and smooth evenly. Bake until golden brown and center is set, about 45 minutes. Let cool 20 minutes before serving warm.
Nutrition Facts
253 Calories Per ServingFat: 8gSaturated Fat: 2gCholesterol: 105mgSodium: 174mgCarbohydrates: 35gFiber: 4gSugars: 4gProtein: 8gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe