Broccoli-Mushroom Noodle Kugel

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Ingredients
1 (32 ounce) bag frozen broccoli, defrosted
1 (32 ounce) box Portobello mushroom soup
1 (14 ounce) can mushroom pieces, drained
2 (10 ounce) bags egg noodles, cooked and drained
4 eggs
½ cup Panko or other bread crumbs
2 tablespoons margarine, broken up into small pieces

Preparation
Preheat oven to 350 degrees. Combine first 5 ingredients and mix well. Pour into 9 x 13-inch pan. Sprinkle with bread crumbs and dot with margarine. Bake for 45 minutes to 1 hour.

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This entry was posted on Sunday, December 6th, 2009 at 1:59 am and is filed under Weekly Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

3 Responses to “Broccoli-Mushroom Noodle Kugel”

  1. ALEXANDRIA says:
    February 19, 2010 at 9:28 am

    Hey! Fantastic thought, but can this genuinely function?

    Reply
  2. Leah Goldman says:
    March 23, 2011 at 8:36 am

    is this chopped broccoli Elizabeth

    Reply
  3. Leah Goldman says:
    March 30, 2011 at 10:29 am

    is this chopped broccoli????????????

    Reply

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