Noodle Kugel With Mushrooms And Sour Cream

By á-170456

Ingredients

• 1/2 cup butter divided
• 2 large onions chopped
• 1 1/2 pounds mushrooms halved, and cut into thick slices
• Salt to taste
• Freshly-ground black pepper to taste
• 2 teaspoons sweet paprika plus more
• Cayenne pepper (optional)
• 14 ounces medium egg noodles
• 2 cups creamed cottage cheese
• 1 1/3 cups sour cream
• 4 eggs beaten

Details

Servings 8

Preparation

Step 1

Heat the oven to 350 degrees. Grease a 3-quart baking dish.

Melt 6 tablespoons of butter in a large skillet over medium-low heat. Add the onions and cook until very tender, 10 minutes. Add the mushrooms and sprinkle with salt and pepper to taste, the paprika and a dash of cayenne.

Cook until the mushrooms are tender and the onions are browned, 10 minutes. If liquid remains in the pan, cook over high heat, stirring, a few minutes until it evaporates. (If you don't have a large enough skillet, you can divide the ingredients among 2 skillets.)

Cook the noodles uncovered in a large pot of boiling salted water over high heat until they're nearly tender but firmer than usual, 5 minutes. Drain, rinse them with cold water and drain well. Transfer them to a large bowl.

Add the mushroom mixture and mix well. Add the cottage cheese and sour cream; mix well. Taste, and season the mixture generously. Stir in the eggs.

Pour the noodle mixture into the dish. Dot the top with the remaining 2 tablespoons of butter and sprinkle lightly with paprika. Bake the kugel uncovered until set and lightly browned on top, 1 hour. Serve from the baking dish.

This recipe yields 8 to 12 servings.

Each of 12 servings: 249 calories; 284 mg sodium; 117 mg cholesterol; 17 grams fat; 10 grams saturated fat; 15 grams carbohydrates; 11 grams protein; 1.47 grams fiber.