The OG back-pocket pasta, noodle kugel gets amped up with brown butter and caramelized onions for an easy and addictive casserole. —Jake Cohen
6 to 8
stick unsalted butter, plus more for greasing
yellow onions, thinly sliced
1 1/2 tablespoons
kosher salt, plus more to taste
Freshly ground black pepper, to taste
wide egg noodles
In This Recipe
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.
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.
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.
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.
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.