Noodle Kugel Onion Mushroom
Savor the rich, comforting flavors of Noodle Kugel with Onion and Mushroom, a savory twist on a classic Jewish casserole. This hearty dish combines tender wide egg noodles with deeply caramelized onions, earthy cremini mushrooms, and a creamy custard made from sour cream, cottage cheese, and Parmesan. Topped with golden breadcrumbs and fresh parsley, this kugel is baked to perfection, offering layers of savory richness and a satisfying crunch. Ideal as a side dish or a main course, this Noodle Kugel pairs beautifully with roasted meats or a crisp salad, making it a versatile addition to any holiday gathering or cozy weeknight dinner. Bursting with flavor and easy to prepare, this recipe is a must-try for fans of savory casseroles!
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Recipe Information
Ingredients
- 12 oz wide egg noodles
- 4 tbsp unsalted butter
- 2 large yellow onion
- 8 oz cremini mushrooms
- 2 cloves garlic
- 3 large eggs
- 1 cup sour cream
- 1 cup cottage cheese
- 1 cup parmesan cheese, grated
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 0.5 cup breadcrumbs
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Cook the wide egg noodles according to package instructions until al dente. Drain and set aside.
Thinly slice the onions and mushrooms. Mince the garlic.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 10-12 minutes, stirring occasionally, until deeply caramelized.
Add the mushrooms to the skillet and cook for another 5-7 minutes, until softened and browned. Stir in the minced garlic and cook for 1 additional minute. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, sour cream, cottage cheese, parmesan cheese, salt, and pepper until smooth.
Fold the cooked noodles and the caramelized onion-mushroom mixture into the egg mixture until evenly combined.
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the breadcrumbs on top and dot with the remaining 2 tablespoons of butter.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the custard is set in the center.
Garnish with fresh parsley before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
2491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 84.1 g | 420% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 2904 mg | 126% | |
| Total Carbohydrate | 200.7 g | 73% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 57.0 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1502 mg | 116% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1655 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
