Savory Vegetable Noodle Kugel
From lacrenshaw 15 years ago
- 85 minutes to make
- Serves 6
I love kugels be they dessert or savory! They're just another take on casseroles, you know? This delight came by way of the Sticky, Gooey, Creamy, Chewy site.
Ingredients
- 2 tablespoons olive oil shopping list
- 3 tablespoons butter shopping list
- 1 pound cottage cheese, small curd shopping list
- 1 cup sour cream shopping list
- 8 ounces chevre shopping list
- 6 eggs, beaten shopping list
- 1 cup Parmesan OR romano cheese, grated shopping list
- 2 onions, thinly sliced shopping list
- 1 cup carrots, shredded shopping list
- 2 cups mushrooms, sliced shopping list
- 2 cups cauliflower, in small florets shopping list
- salt and pepper to taste shopping list
- 1/2 teaspoon nutmeg shopping list
- 1 pound medium egg noodles shopping list
- 1 cup panko crumbs shopping list
- 2 tablespoons butter, melted shopping list
- r shopping list
How to make it
- Cook cauliflower by simmering in water until crisp-tender.
- Drain and set aside.
- Saute onions on medium low heat in olive oil and butter for 20 to 30 minutes, until soft and sweet.
- Add carrots and saute until tender, about 10 minutes more.
- Add mushrooms and saute until tender, about 5 minutes.
- Add cauliflower and toss.
- Set aside.
- Preheat oven to 350 degrees F.
- Mix cottage cheese, sour cream, chevre, eggs, nutmeg, salt and pepper together in food processor until smooth.
- Set aside.
- Cook noodles according to package directions.
- Drain well.
- In a large bowl, mix noodles together with vegetables and stir in cheese/egg mixture.
- Stir in grated cheese.
- Pour all into a large, buttered casserole.
- Mix panko with melted butter and sprinkle over casserole.
- Bake for 35 to 40 minutes, until browned and bubbly.
- Serve hot OR at room temperature.
- The kugel will set up more as it cools and can be sliced easily then.
midgelet
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" It was excellent "