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Reinventing a Classic Jewish Dish: Curry Noodle Kugel with Mushrooms and Onions


One of my favorite foods is Jewish noodle kugel. I love it so much that I could eat it every day and never get tired of it.

Jewish Noodle kugel recipe

This classic dish is served as a side dish at dinner or on a brunch buffet. Every family has its own recipe. Many kugel recipes include cream cheese, raisons or pineapple…though I’m not a fan of these versions. But I’ve never seen it made with any savory ingredients.

Reinventing a Classic Jewish Dish: Curry Noodle Kugel with Mushrooms and Onions | Future Expat

Recently I decided to experiment with my noodle kugel recipe to see if I could transform my Grandma’s recipe into something that my brother-in-law would like. I haven’t made it for him yet, but it will definitely show up at a family dinner soon to see if I can get this Noodle Kugel hating guy to approve of it.

Curry Noodle Kugel with Mushrooms and Onions

Reinventing a Classic Jewish Dish: Curry Noodle Kugel with Mushrooms and Onions | Future Expat

Scroll to the bottom for a printable recipe card with nuturition information.

Ingredients:

8 oz wide egg noodles
2 tbsp butter
1 cup sliced baby portobello mushrooms
1 tsp olive oil
salt and pepper
1/2 onion, chopped
2 tbsp curry powder
2 eggs, beaten
1/4 cup milk
8 oz cottage cheese
2 tbsp sour cream

Directions:

Preheat the oven to 350 degrees.

Reinventing a Classic Jewish Dish: Curry Noodle Kugel with Mushrooms and Onions | Future Expat

Cook the noodles per package instructions.

Reinventing a Classic Jewish Dish: Curry Noodle Kugel with Mushrooms and Onions | Future Expat

While noodles are cooking, saute the mushrooms with the olive oil and salt/pepper to taste. When browned, set aside in a bowl.

Reinventing a Classic Jewish Dish: Curry Noodle Kugel with Mushrooms and Onions | Future Expat

Add onions to the same pan and sprinkle with curry powder. Stir to coat onions and saute until translucent. Add to mushrooms.

Reinventing a Classic Jewish Dish: Curry Noodle Kugel with Mushrooms and Onions | Future ExpatReinventing a Classic Jewish Dish: Curry Noodle Kugel with Mushrooms and Onions | Future Expat

While you are waiting for the onions to finish up, rub butter along the bottom and sides of a 8×8 square baking dish. In a separate small bowl, combine the eggs and milk.

When the noodles are finished, drain them and then put them in a large bowl or return to the pot if it is fairly big. Add the rest of the butter and stir until melted. Add the mushrooms and onions and stir. Then add the sour cream and cottage cheese and stir until well combined.

Reinventing a Classic Jewish Dish: Curry Noodle Kugel with Mushrooms and Onions | Future Expat

I had a small amount of penne noodles I wanted to use up so I added it to the dish this time, but I recommend going with all wide egg noodles. 

Pour into baking dish. Give the egg mixture a quick stir and then pour over the noodles.

Bake at 350 for 40 minutes or until the top noodles are slightly crunchy and brown and all of the egg at the top looks cooked.

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Want nutritional information?

Click on the + sign in the recipe card below for complete nutritional information.

Reinventing a Classic Jewish Dish: Curry Noodle Kugel with Mushrooms and Onions

From Future Expat | Side Dishes

Inspired by classic Jewish Noodle Kugel, this savory dish with curry, mushrooms and onions will be a big hit at your dinner table.

00:55
00:15
00:40

cal Calories 206kcal

fat Total Fat 8g

sat fat Saturated Fat 4g

High chol Cholesterol 85mg

sodium Sodium 176mg

carbs Total Carbohydrate 24g

Serving size 103g Calories from fat 74kcal Fiber 2g Protein 10g Sugar 2g
8 servings

Ingredients

  • 8 oz wide egg noodles
  • 2 tbsp butter
  • 1 cup sliced baby portobello mushrooms
  • 1 tsp olive oil
  • salt and pepper
  • 1/2 onion, chopped
  • 2 tbsp curry powder
  • 2 eggs, beaten
  • 1/4 cup milk
  • 8 oz cottage cheese
  • 2 tbsp sour cream

Directions

  1. Preheat the oven to 350 degrees.
  2. Cook noodles per package instructions.
  3. While noodles are cooking, saute the mushrooms with the olive oil and salt/pepper to taste. When browned, set aside in a bowl.
  4. Add onions to the same pan and sprinkle with curry powder. Stir to coat onions and saute until translucent. Add to mushrooms.
  5. While you are waiting for the onions to finish up, rub butter along the bottom and sides of a 8×8 square baking dish. In a separate small bowl, combine the eggs and milk.
  6. When the noodles are finished, drain them and then put them in a large bowl or return to the pot if it is fairly big. Add the rest of the butter and stir until melted. Add the mushrooms and onions and stir. Then add the sour cream and cottage cheese and stir until well combined.
  7. Pour into baking dish. Give the egg mixture a quick stir and then pour over the noodles.
  8. Bake at 350 for 40 minutes or until the top noodles are slightly crunchy and brown and all of the egg at the top looks cooked.


5 Responses

  1. Robyn Wright says:

    Curry is not something I have eaten a lot of and I have never cooked with it. I’ve been meaning to give it a try actually.

    • Karen Goodman says:

      I love curry. But not spicy Indian or Thai curry. The sweet yellow curry that the grocery store sells in the regular spice section. It’s so good.

  2. Nancy says:

    Made this yummy kugel tonight as a side dish to our dinner. We love mild curry powder and it gave a really nice flavor to the dish without overpowering it. Loved the addition of the mushrooms. Nancy : )

  3. Mikekey says:

    A very good kugel. I had never had it with curry powder before and it is a nice addition. We like it spicier, so used a homemade curry powder that includes some dried chilis.

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