Noodle Kugel

By GratefulSea

This comfort-food recipe goes best with a side salad or steamed vegetables, and it good for serving when you need to feed a crowd. Noodle Kugel is a scrumptious casserole dish that makes a great lunch or dinner any time of the year, but is best when served on a chilly night with a glass of your favorite wine.

Ingredients

• butter to grease pan
• 8-ounces medium egg noodles, about 3/4 of 1 (12-ounce) package, or high quality pappardelle noodles
• 1 1/2 cups cottage cheese, with curds, not creamed, or whipped, or farmer's cheese
• 1 1/2 cups sour cream
• 1/2 medium onion, finely minced
• 1 clove garlic, chopped
• 1 tablespoon Worcestershire sauce
• Tabasco sauce, to taste
• 1 teaspoon salt or to taste
• freshly ground pepper, to taste
• 2 tablespoons Parmesan, grated
• 1/4 cup chives, sliced

Details

Servings 8
Cooking time 45mins
Adapted from cooking.nytimes.com

Preparation

Step 1

Heat oven to 350°F. Butter the inside of a 2 or 2 1/2-quart casserole or gratin dish.

Bring a pot of water to a boil, add the noodles, and cook until al dente, about 7 minutes.

Drain the noodles, put in a medium bowl, and toss with cottage or farmer's cheese, sour cream, onion, garlic, Worcestershire sauce, Tabasco, salt, and pepper.

Spoon into the buttered dish and sprinkle with the Parmesan and chives. Bake until golden and crusty on top, 35 to 40 minutes.