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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Lukshen Kugel Mildred Grosberg Bellin's recipe for kugel has nothing modern about it, calling for noodles (not pasta ) and plenty of cottage cheese, butter, and sour cream. It was a treat in the test kitchens every time we tried it, and there's no need to wait until Rosh Hashanah to enjoy it. We particularly like it as a side dish to another humble favorite: pot roast. Ingredients:
2 cups dried medium egg noodles |
3 tablespoons unsalted butter, softened |
2 large eggs |
1 cup cottage cheese (not low-fat) |
1/2 cup sour cream |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
accompaniment: sour cream |
Directions:
1. Preheat oven to 350°F.
2. Cook noodles in a large saucepan of boiling salted water* until tender, then drain well in a colander and toss with butter in a bowl.
3. While noodles are cooking, whisk together eggs, cottage cheese, sour cream, salt, and white pepper in a large bowl. Stir in noodles.
4. Transfer to a buttered deep 1-quart baking dish and bake in middle of oven until firm, 45 minutes to 1 hour.
5. * When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.
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