Author Notes
The OG back-pocket pasta, noodle kugel gets amped up with brown butter and caramelized onions for an easy and addictive casserole. —Jake Cohen
Ingredients
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1
stick unsalted butter, plus more for greasing
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2 tablespoons
olive oil
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2
yellow onions, thinly sliced
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2 cups
cottage cheese
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1 cup
sour cream
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1 1/2 tablespoons
kosher salt, plus more to taste
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6
eggs
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Freshly ground black pepper, to taste
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12 ounces
wide egg noodles
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2 tablespoons
minced sage
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1 teaspoon
minced thyme
Directions
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Preheat the oven to 375° F and grease a 9-by-13-inch baking dish with butter. In a large nonstick skillet, heat the olive oil over medium heat. Add the onions and cook, stirring often, until softened and lightly caramelized, 20 minutes. Transfer to a large bowl.
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To the skillet, add the butter and cook, stirring often, until browned and nutty in aroma, 5 to 6 minutes. Transfer to a blender and let cool.
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To the blender, add the cottage cheese, sour cream, salt, eggs and black pepper. Blend until smooth, then add to the large bowl with the onions.
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Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, 7 minutes. Drain, then add to the bowl along with the sage and thyme. Toss until well coated.
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Add the noodle mixture to the prepared baking dish and smooth the top with a spatula. Bake until golden brown and set, 45 minutes. Let rest for 5 minutes, then slice and serve.
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