Nutritional Information
Calories 216
Protein 7.6g
Fat 7g
Cholesterol 43mg
Fiber 2.1g
Sodium 390mg
Carbohydrates 30.6g
Iron 1.4mg
Calcium 28mg
Matzo, Mushroom, and Onion Kugel
 The secret to success here is to first brown the matzo in the oven. This savory dish can replace any stuffing servied with turkey.

Ingredients
  • 10 - 6 inch matzo crackers (passover display)
  • ½ cups fat-free, less-sodium College Inn chicken broth (aisle # 6)
  • 1 cup hot water
  • 1/4 cup IGA vegetable oil (aisle # 6)
  • 3 cups diced yellow onion (produce department)
  • 2/3 cup grated carrots (produce department)
  • I teaspoon IGA salt (aisle # 8)
  • 1 teaspoon paprika (aisle # 8)
  • ½ teaspoon garlic powder (aisle # 8)
  • 1/4 teaspoon freshly ground black pepper (aisle # 8)
  • 3 garlic cloves, minced (produce department)
  • 2 (8-ounce) packages pre-sliced mushrooms (produce department)
  • 2 tablespoons chopped fresh parsley (produce department)
  • 4 large egg whites (dairy aisle)
  • 2 large eggs (dairy aisle)
  • Cooking spray of your choice (aisle # 8)
  • Parsley sprigs, optional (produce department)
Directions
  
  1. Preheat oven to 375 degrees.
  2. Place matzo crackers in a single layer on a baking sheet, bake at 375 degrees for 5 minutes or until lightly browned.
  3. Break crackers into small pieces, and place in a large bowl. Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.
  4. Heat oil in a large nonstick skillet over medium heat. Add onion, cover and cook 5 minutes, stirring occasionally. Add carrot and next 6 ingredients (carrots through mushrooms) to pan, cover and cook 5 minutes or until onion is tender. Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well.
  5. Combine egg whites and eggs in a bowl, stir with a whisk. Add egg mixture to matzo mixture, stir well.
  6. Press matzo mixture into a 10 inch deep-dish pie plate coated with cooking spray. Bake, covered, at 375 degrees for 20 minutes. Uncover and bake an additional 18
  7. minutes or until lightly browned. Let kugel stand for 5 minutes, and cut into
  8. wedges. Garnish with parsley sprigs, if desired.

Servings Serves 12 : serving size: 1 wedge
Time To Cook: 80 minutes total.
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