•  10 (6-inch) matzo crackers
•  2 1/2 cups fat-free, less-sodium chicken broth $
•  1 cup hot water
•  1/4 cup vegetable oil $
•  3 cups diced onion $
•  2/3 cup grated carrot $
•  1 teaspoon salt
•  1 teaspoon paprika
•  1/2 teaspoon garlic powder
•  1/4 teaspoon freshly ground black pepper
•  3 garlic cloves, minced
•  2 (8-ounce) packages presliced mushrooms $
•  2 tablespoons chopped fresh parsley
•  4 large egg whites
•  2 large eggs $
•  Cooking spray
•  Parsley sprigs (optional)
1.    Preheat oven to 375°.
2.    Place matzo crackers in a single layer on a baking sheet; bake at 375° for 5 minutes or until lightly browned. Break crackers into small pieces, and place in a large bowl. Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.
3.    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 (carrot 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. Combine egg whites and eggs in a bowl; stir with a whisk. Add egg mixture to matzo mixture; stir well.
4.    Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray. Bake, covered, at 375° for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned. Let kugel stand for 5 minutes, and cut into wedges. Garnish with parsley sprigs, if desired.


Originally from here

Posted on Shalom Adventure by: Barbara Zaremsky