Savory Noodle Kugel
Serves 4 to 8.
Note: Add a little leftover cooked broccoli or spinach, toss in smoked chicken or turkey, feel free to vary the cheese. From Beth Dooley.
• Butter for greasing the pan
• 8 oz. pappardelle noodles or any medium egg noodles, cooked and drained
• 4 tbsp. unsalted butter, melted
• Salt and freshly ground black pepper to taste
• 2 eggs, lightly beaten
• 1/2 c. whole-milk cottage cheese
• 1 c. whole-milk Greek yogurt
• 1 c. grated Cheddar cheese, divided
• 4 green onions, trimmed, white and pale green parts chopped
• Several dashes hot sauce
• Fresh rosemary sprig, for garnish
Directions
Preheat the oven to 350 degrees. Use some of the butter to butter a 1 1/2 quart casserole. Place the drained noodles into a bowl and toss with the remaining melted butter. Season with salt and pepper to taste.
In a separate bowl whisk together the eggs, cottage cheese, yogurt, three-fourths of the cheese, green onions and several dashes of hot sauce.
Place the noodles into the egg mixture and toss to coat and then transfer to the prepared casserole. Sprinkle the remaining cheese over the noodles. Bake until the kugel is bubbly, the edges are brown and the cheese is nicely melted. The center should feel set when touched, about 30 to 40 minutes. Garnish with rosemary, if desired.
Nutrition information per each of 8 servings:
Calories270Fat15 gSodium190 mg
Carbohydrates22 gSaturated fat8 gTotal sugars2 g
Protein11 gCholesterol105 mgDietary fiber1 g
Exchanges per serving: ½ milk, 1 starch, ½ medium-fat protein, 2 ½ fat.
Noodle Kugel With Cinnamon and Ginger
Serves 4 to 6.
Note: Chunks of candied ginger spice up this cinnamon- and nutmeg-scented kugel. From Beth Dooley.
• 8 oz. pappardelle noodles or any medium egg noodles, cooked and drained
• 4 tbsp. unsalted butter, melted
• 4 eggs, lightly beaten
• 1/4 c. sugar
• 1 c. whole-milk cottage cheese
• 1 c. whole-milk Greek yogurt
• 2 tsp. cinnamon
• 1/8 tsp. freshly grated nutmeg
• Pinch salt
• 1/4 c. chopped candied ginger • Lemon wedges, for garnish
Directions
Preheat the oven to 350 degrees. Use some of the butter to butter a 1 1/2 quart casserole. Place the drained noodles into a bowl and toss with the remaining melted butter.
In a separate bowl, whisk together the eggs, sugar, cottage cheese, yogurt, cinnamon, nutmeg and a pinch of salt. Place the noodles into the egg mixture, add the ginger, and toss to coat, then transfer to the prepared casserole. Bake until the kugel is bubbly, the edges are brown and the center feels set when touched, about 30 to 40 minutes. Garnish with lemon wedges, if desired.
Nutrition information per each of 6 servings:
Calories410Fat19 gSodium240 mg
Carbohydrates46 gSaturated fat9 gTotal sugars20 g
Protein14 gCholesterol190 mgDietary fiber2 g
Exchanges per serving: ½ milk, 1 ½ starch, 1 carb, 1 medium-fat protein, 3 fat.
