Karen Goodman | Future Expat

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

Jan 29, 2015 | Jewish, My Recipes, Side Dish | 5 comments

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

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.

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.