Exciting Noodle Kugel

Name: Exciting Noodle Kugel
Total time: 45 min
Yield: 6 servings
Cuisine: jewish
Ingredients: Butter to grease pan; 8 ounces medium egg noodles, preferably high-quality pappardelle; 1 1/2 cups cottage cheese (with curds, not creamed or whipped) or farmer cheese; 1 1/2 cups sour cream; 1/2 medium onion, finely minced; 1 clove garlic, chopped; 1 tablespoon Worcestershire sauce; Dash of Tabasco sauce; 1 teaspoon salt, or to taste; Freshly ground pepper, to taste; 2 tablespoons grated Parmesan; 1/4 cup chives, sliced

Recipe from the Larchmont Temple

Adapted by Joan Nathan

Exciting Noodle Kugel — Katie Orlinsky for The New York Times

Total Time: 45 minutes
Rating: 4(1,416)
Comments: Read comments

This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y. They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce. To update it, use high-quality pappardelle egg noodles, which add richness. A sprinkling of chives brings flecks of color to the finished casserole. —Joan Nathan

Featured in: A Kugel to Savor for Rosh Hashana

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Ingredients

Yield:6 servings

Butter to grease pan
8ounces medium egg noodles, preferably high-quality pappardelle
1½cups cottage cheese (with curds, not creamed or whipped) or farmer cheese
1½cups sour cream
½medium onion, finely minced
1clove garlic, chopped
1tablespoon Worcestershire sauce
Dash of Tabasco sauce
1teaspoon salt, or to taste
Freshly ground pepper, to taste
2tablespoons grated Parmesan
¼cup chives, sliced

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 350 degrees. Butter the inside of a 2 or 2½-quart casserole or gratin dish.
Step 2
Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes. Drain the noodles, put in a medium bowl, and toss with cottage or farmer cheese, sour cream, onion, garlic, Worcestershire sauce, Tabasco and salt and pepper.
Step 3
Spoon into the buttered dish and sprinkle with the Parmesan and chives. Bake until golden and crusty on top, 35 to 40 minutes.

Ratings

4 out of 5

1,416 user ratings

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Comments

SZI7 years ago

Bacon?? In kugel? Wrong…for so many reasons.

Lynn Sharon7 years ago

where are the eggs? none or typo?

Betsy7 years ago

I see someone commenting about bacon in this recipe-am I missing a step somewhere that I don't see bacon as an ingredient?

Virginia Hart4 months ago

Simple and tasty! Made a smaller portion based on the amount of cottage cheese and sour cream I had available on hand, and it worked out fine. Didn't have Tabasco, so I used Frank's—my preferred hot sauce, anyway. I was worried even a little might be too much for my spice-averse 11 year old, but she gobbled it up. I cooked up some beautiful, striped, flat pasta sheets I bought at Eataly awhile back and sliced them into pappardelle-like strips. The colorful stripes did make the kugel "exciting!"

Diane6 months ago

Creative cooks never hesitate to add or subtract an ingredient to make a recipe their own. I say, if you want eggs in this, beat up a couple eggs and perhaps reduce sour cream to one cup.

Matt1 year ago

This turned out dry and bland for me. Resuscitated by a few dashes of Maggi sauce.

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