Savory Vegetable and Noodle Kugel
Transform your dinner table with this Savory Vegetable and Noodle Kugel, a comforting spin on the traditional Jewish dish. This recipe combines tender egg noodles with sautéed carrots, zucchini, and onion, tossed in a creamy mixture of sour cream, cottage cheese, and Parmesan for a luscious texture. Infused with fresh parsley, garlic, and a hint of thyme, each bite is bursting with flavor. The golden, buttery breadcrumb topping adds satisfying crunch, making this kugel the perfect blend of richness and lightness. Easy to prepare and bake in under 90 minutes, it's an ideal side dish or vegetarian main course for holiday gatherings or cozy family dinners alike. Serve warm and watch it become an instant favorite!
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Recipe Information
Ingredients
- 12 ounces egg noodles (wide or medium)
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 2 medium carrots, shredded
- 1 medium zucchini, shredded
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup sour cream
- 1 cup cottage cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon dried thyme
- 0.5 cup breadcrumbs
- 1 tablespoon olive oil (for topping)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray and set aside.
Cook the egg noodles in a large pot of salted boiling water until al dente according to the package instructions. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the shredded carrots, zucchini, and minced garlic to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, sour cream, cottage cheese, Parmesan cheese, parsley, salt, pepper, and thyme.
Stir the cooked vegetables into the egg mixture, ensuring they are well combined.
Add the cooked egg noodles to the vegetable and egg mixture, tossing gently to coat all the noodles evenly.
Pour the mixture into the prepared baking dish, spreading it out into an even layer.
In a small bowl, mix the breadcrumbs with the remaining 2 tablespoons of melted butter and 1 tablespoon of olive oil. Sprinkle this mixture evenly over the top of the kugel.
Bake in the preheated oven for 40-50 minutes, or until the kugel is set and the top is golden brown.
Remove from the oven and let cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1105 mg | 368% | |
| Sodium | 4285 mg | 186% | |
| Total Carbohydrate | 182.8 g | 66% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 45.0 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1303 mg | 100% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1991 mg | 42% | |
*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.
