|Here are the vegetables I used in this year's kugel, an onion, a couple of potatoes, squash and carrots.|
|I pre-cut the vegetables for the blender.|
Pour the mixture into baking dishes and add some olive oil, or whatever cooking oil you use, on top of each. Lightly mix the oil into the top of the kugel.
I always bake my kugels in disposable pans so I can freeze and then reheat them. Yes, I make more than I need. They freeze very well. This quantity, about half my usual, filled three long loaf pans.
I baked in medium plus heat (hotter than a cake) and lowered the heat a bit after the top looked ready.
Don't obsess over quantities and timing. To check if it's ready, cut into it to make sure it's really baked. If the top is crispy and the inside mushy, lower the heat and cook longer.