Golden EnLITEned Potato Kugel (Casserole)

Yield: 8 servings

• 1 small onion, peeled
• 6 medium potatoes, peeled
• 2 whole eggs plus 2 egg whites
• 1 tablespoon pareve (non-dairy/non-meat) chicken soup powder mixed with 1/4 cup boiling water
• 2 tablespoons soy or whole wheat flour
• salt and pepper to taste

Preheat oven to 500F. Chop onion with knife attachment in a food processor until very fine. Switch to the grating disc and grate potatoes. Squeeze well in a colander to drain all excess water. Transfer to a mixing bowl. By hand, mix in the dissolved soup powder and flour. Season with salt and pepper. Pour into an 8 x 8-inch baking pan lined with baking paper. Spray the top with non-stick spray. Bake 20 minutes, until it starts to turn golden. Lower heat to 32F and bake for another 30-40 minutes.

Tip: If you have company coming and don't want the mess, but you want a piping-hot, fresh potato kugel, prepare in advance as above, pour into a pan, cover well with foil or plastic wrap and freeze. Do not defrost before baking. Bake uncovered for 30 minutes at 500F; then lower heat to 375F and continue baking for another 30-40 minutes or until golden brown on top. Spray top occasionally with non-stick cooking spray while baking.

Nutrition Facts: Serving size 1 slice (oz) 3 (g) 90 Calories 97 Protein (g) 4.5 Carbs (g) 16 Fat (g) 1.7 Sat. Fat (g) 0.5 Cholesterol (mg) 86 Sodium (mg) 38 Calcium (mg) 25 Fiber (g) 1 Exchanges: Starch 1 Protein 1/4