Nice to think that sometimes it can be easy. Yogurt that's kosher for Passover is a simple ingredient that can be part of traditional favorites. Here it's used in a vegetable kugel, for the Seder table and beyond:

Yukon gold, sweet onion and mushroom kugel

• 1 tablespoon olive oil plus 2 teaspoons for greasing baking dish
• 1 cup diced sweet onion
• 2 cups sliced baby bello mushrooms, or other mushrooms
• 3 cups shredded Yukon gold potatoes, or other potatoes
• 1/4 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup plain yogurt (nonfat, low-fat or regular, as desired)

Preheat oven to 375 degrees. Grease 9-inch round (or similar size) glass baking dish.

Heat 1 tablespoon of olive oil in a 12-inch nonstick frying pan. Add onions and mushrooms and saute for 5 minutes or until onions and mushrooms are softened.

Remove from heat; add potatoes, salt and pepper, and stir in yogurt. Pour into prepared baking dish and bake for 60 minutes, or until potatoes are browned on top and cooked through.

Makes 6 servings.

• Per serving (using plain nonfat yogurt): 130 calories, 4 g total fat (0.5 g saturated), 0 mg cholesterol, 130 mg sodium, 19 g carbohydrates, 2 g dietary fiber, 4 g protein.

• Per serving (using plain low-fat yogurt): 130 calories, 4.5 g total fat (1 g saturated), 5 mg cholesterol, 130 mg sodium, 19 g carbohydrates, 2 g dietary fiber, 4 g protein.

• Per serving (using plain yogurt): 140 calories, 5 g total fat (1 g saturated), 5 mg cholesterol, 125 mg sodium, 19 g carbohydrates, 2 g dietary fiber, 4 g protein.