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.
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.
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
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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
Preheat the oven to 350 degrees.
Cook the noodles per package instructions.
While noodles are cooking, saute the mushrooms with the olive oil and salt/pepper to taste. When browned, set aside in a bowl.
Add onions to the same pan and sprinkle with curry powder. Stir to coat onions and saute until translucent. Add to mushrooms.
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.
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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