Savory Noodle Kugel

November 15, 2010


Author Notes: While many times noodle kugel has sweetness, cinnamon and often raisins this one does not. This takes more after potato kugel which falls, from what I have seen, more on the savory side. While at first glance it looks heavy it is not. The noodles become pillowy and tender. I think the flavor of the cheeses and chives go really really well with turkey and chicken. With these on the table you can forgo trying to make mashed potatoes at the last minute because no one will miss them.thirschfeld

Serves: 6-8

Ingredients

  • 8 ounces egg noodles, cooked al dente according to the package directions, rinsed and cooled
  • 3 tablespoons unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 cup organic sour cream
  • 1/2 cup organic cottage cheese
  • 1 cup gruyere cheese, grated, divided into half cup portions
  • 3 tablespoons fresh chives, minced
  • kosher salt and fresh ground white pepper
  • 1/2 cup plain bread crumbs, mixed with a tablespoon of unsalted butter and seasoned with salt and pepper
In This Recipe

Directions

  1. Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole. Place the drained noodles into a bowl and mix them with the melted butter. Season them with salt and pepper.
  2. In another mixing bowl combine the eggs, sour cream, cottage cheese, 1/2 cup of gruyere and the chives. Whisk them to combine. Add them to the noodles and mix them well. Season them lightly with salt and pepper.
  3. Pour the noodles into a 1 1/2 quart buttered casserole. Spread the remaining cheese across the noodles then the bread crumbs out evenly over the top of the noodles and bake for 30 to 40 minutes. They should bubble at the edges, the crumbs should brown, and the center should be set when touched.

More Great Recipes:
Cheese|Grains|Chive|Cottage Cheese|Noodle|Sour Cream|Serves a Crowd|Thanksgiving|Hanukkah|Rosh Hashanah|Vegetarian|Entree

Reviews (17) Questions (0)

17 Reviews

Bali M. September 2, 2018
Can this be made in advance and FROZEN? Or, how many days in advance can it be made, baked or not baked and kept in the fridge? Thank you, B
 
testkitchenette November 20, 2010
Delicious, I see this gracing my Hanukah table this year.
 
Author Comment
thirschfeld November 20, 2010
That's great!
 
susan G. November 19, 2010
I grew up with something like this, although probably without the cheese. I married into a family where noodle kugel had whipping cream, strawberries, pineapple.... and was delicious. I've been looking for a recipe that is uncompromisingly savory -- to introduce yet another musical, by George you did it!
 
Author Comment
thirschfeld November 20, 2010
I would like to try that one!
 
lastnightsdinner November 15, 2010
No mashed potatoes? Heresy! However, as a lover of starchy foods in all their permutations (especially when combined with cheesy goodness), this looks fantastic.
 
Author Comment
thirschfeld November 15, 2010
Thanks lastnightsdinner, to be honest, as I said below, I have been know to serve both on Turkey day.
 
Sagegreen November 16, 2010
I could not only have both, but even skip the turkey!
 
Author Comment
thirschfeld November 16, 2010
LOL sagegreen
 
dymnyno November 16, 2010
cheese and noodles...noodles and cheese...let's call the turkey off!
 
healthierkitchen November 15, 2010
This sounds great. I'm not a big fan of sweet kugel. I think I will make this over the weekend after Thanksgiving to enjoy with the leftovers! Fewer people to share it with that way.
 
Author Comment
thirschfeld November 15, 2010
Thanks healthierkitchen, I can tell you I am going to enjoy it tonight with roast chicken and I can't wait.
 
Midge November 15, 2010
I would so love to serve this at Thanksgiving in place of mashed potatoes, but sadly certain members of my family would go into a deep funk if there were no mashed potatoes on the table on turkey day.
 
Author Comment
thirschfeld November 15, 2010
I have been known to serve both with great success.
 
Midge November 15, 2010
I may just attempt that, time permitting. Oddly, my chives are still pumping.
 
Lizthechef November 15, 2010
Love this savory version. I'm used to the sweeter version, also good, but this is very appealing!
 
Author Comment
thirschfeld November 15, 2010
Thanks. While I will gladly eat the sweet version I am more of a savory kind of person.