Noodle Kugel
- Kid-friendly
- Peanut free
- Low calorie
- Vegetarian
This savoury take on eastern European Jewish lokshen kugel was our family’s mac and cheese. I’ve Canadianized it by adding Oka cheese. Increase the sour cream by 1/2 cup/125 mL if you prefer a moister kugel.
Ingredients
- 2 tbsp (30 mL) vegetable oil or butter
- 2 onions, chopped
- 1/2 tsp (2 mL) (approx) salt
- 1 lb (500 g) broad egg noodles
- 1-1/2 cups (375 mL) dry pressed cottage cheese (Buy 12 oz/375 g dry pressed cottage cheese)
- 1 cup (250 mL) light sour cream
- 2 eggs
- 1/4 tsp (1 mL) black pepper
- Pinch nutmeg
- 1/2 cup (125 mL) shredded light Oka cheese (Substitute shredded classic Oka cheese or Swiss cheese)
Preparation
Heat oil over medium heat. Fry onions and a pinch salt, stirring often, until golden brown.
Meanwhile, cook noodles for 1 minute less than called for in package directions; drain.
Whisk cottage cheese, sour cream, eggs, 1/2 tsp/2 mL of the salt, pepper and nutmeg. Stir in noodles, onion mixture and Oka cheese. Scrape into oiled or buttered 13- x 9-inch/33 x 23 cm or other 12-cup/3 L baking dish; cover with foil.
Bake in centre of 375°F/190°C oven for 40 minutes; remove foil and bake until light golden, about 15 minutes.
Makes 8 servings.
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...