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Noodle Kugel With Mushrooms And Sour Cream Recipe
by Global Cookbook

Noodle Kugel With Mushrooms And Sour Cream
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  Servings: 12

Ingredients

  • 1/2 c. butter divided
  • 2 lrg onions minced
  • 1 1/2 lb mushrooms halved, and
  •     cut into thick slices
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 tsp sweet paprika plus more
  •     Cayenne pepper (optional)
  • 14 ounce medium egg noodles
  • 2 c. creamed cottage cheese
  • 1 1/3 c. lowfat sour cream
  • 4 x Large eggs beaten

Directions

  1. Heat the oven to 350 degrees. Grease a 3-qt baking dish.
  2. Heat 6 Tbsp. of butter in a large skillet over medium-low heat. Add in the onions and cook till very tender, 10 min. Add in the mushrooms and sprinkle with salt and pepper to taste, the paprika and a dash of cayenne.
  3. Cook till the mushrooms are tender and the onions are browned, 10 min. If liquid remains in the pan, cook over high heat, stirring, a few min till it evaporates. (If you do not have a large sufficient skillet, you can divide the ingredients among 2 skillets.)
  4. Cook the noodles uncovered in a large pot of boiling salted water over high heat till they're nearly tender but firmer than usual, 5 min. Drain, rinse them with cool water and drain well. Transfer them to a large bowl.
  5. Add in the mushroom mix and mix well. Add in the cottage cheese and lowfat sour cream; mix well. Taste, and season the mix generously. Stir in the Large eggs.
  6. Pour the noodle mix into the dish. Dot the top with the remaining 2 Tbsp. of butter and sprinkle lightly with paprika. Bake the kugel uncovered till set and lightly browned on top, 1 hour. Serve from the baking dish.
  7. This recipe yields 8 to 12 servings.
  8. Comments: Like macaroni and cheese, noodle kugel is a satisfying comfort food and has always been one of the dishes I love most. This kugel gains its good flavor from well-browned onions and mushrooms, and therefore the sauteing step should not be rushed. Even when I substitute oil for all or possibly part of the butter to saute/fry the vegetables and use low-fat versions of the lowfat sour cream and cottage cheese, the kugel is delicious. Still, for Shavuot, I follow my family's tradition and prepare it the old-fashioned way.
  9. NOTES :