Individual Onion Noodle Kugels |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I altered it to meet my husband's sensibilities and now I am curious as to how those changes affected the nutritional info. If you are serving the kugels as a main dish, then I'd serve two to each person, otherwise, one per person is probably about right if you are serving them as a side dish. Ingredients:
6 ounces whole wheat spaghetti |
3 tablespoons olive oil |
2 large onions, chopped |
1 cup low-fat sour cream |
1 cup low fat cottage cheese |
3 large eggs |
1 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup breadcrumbs |
Directions:
1. Put oven rack in middle position and preheat oven to 425°F Grease a standard 12 cup muffin tin.
2. Cook noodles in a pot of boiling salted water for about 5 minutes. Drain in a colander and rinse under cold water.
3. Heat olive oil in large skillet over medium heat. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes.
4. Transfer onions to a large bowl and stir in noodles, sour cream, and cottage cheese. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.
5. Divide mixture among muffin cups and sprinkle breadcrumbs over each cup. Bake until puffed and golden, 20 to 25 minutes.
6. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.
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