Noodle kugel with mushrooms and sour cream

Time Active work time: 30 minutes Total preparation time: 1 1/2 hours
Yields Serves 8 to 12
Noodle kugel with mushrooms and sour cream

Heat the oven to 350 degrees. Grease a 3-quart baking dish.


Melt 6 tablespoons of butter in a large skillet over medium-low heat. Add the onions and cook until very tender, 10 minutes. Add the mushrooms and sprinkle with salt and pepper to taste, the paprika and a dash of cayenne. Cook until the mushrooms are tender and the onions are browned, 10 minutes. If liquid remains in the pan, cook over high heat, stirring, a few minutes until it evaporates. (If you don’t have a large enough skillet, you can divide the ingredients among 2 skillets.)


Cook the noodles uncovered in a large pot of boiling salted water over high heat until they’re nearly tender but firmer than usual, 5 minutes. Drain, rinse them with cold water and drain well. Transfer them to a large bowl. Add the mushroom mixture and mix well. Add the cottage cheese and sour cream; mix well. Taste, and season the mixture generously. Stir in the eggs.


Pour the noodle mixture into the dish. Dot the top with the remaining 2 tablespoons of butter and sprinkle lightly with paprika. Bake the kugel uncovered until set and lightly browned on top, 1 hour. Serve from the baking dish.

This kugel gains its good flavor from well-browned onions and mushrooms, and therefore the sauteing step shouldn’t be rushed. Even when I substitute oil for all or part of the butter to saute the vegetables and use low-fat versions of the sour cream and cottage cheese, the kugel is delicious.

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