Spinach Noodle Pudding
Delightfully savory and creamy, Spinach Noodle Pudding combines tender egg noodles with fresh spinach and a rich, cheesy custard for a comforting twist on traditional kugel. This spinach-studded casserole blends cottage cheese, sour cream, and Parmesan with aromatic sautéed onions, garlic, and a hint of nutmeg for depth of flavor, while a golden breadcrumb topping adds irresistible crunch. Perfect as a side dish or vegetarian main, this satisfying recipe is easy to prepare with just 25 minutes of prep time. Baked to bubbly perfection, Spinach Noodle Pudding is a crowd-pleasing addition to any dinner table or festive holiday spread.
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 8 cups fresh spinach, washed and roughly chopped
- 4 large eggs
- 2 cups cottage cheese
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 4 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons ground nutmeg
- 0.5 cup breadcrumbs
- 1 tablespoon olive oil or melted butter (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Bring a large pot of salted water to a boil. Add the egg noodles and cook until just al dente according to package instructions. Drain and set aside.
Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the garlic and cook for an additional 1-2 minutes, until fragrant.
Add the spinach to the skillet and cook until wilted, about 3-4 minutes. Remove the skillet from heat and let the mixture cool slightly.
In a large mixing bowl, whisk together the eggs, cottage cheese, sour cream, Parmesan cheese, salt, pepper, and nutmeg until well combined.
Stir in the cooked spinach mixture and the cooked noodles, making sure everything is evenly coated.
Pour the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the breadcrumbs with the remaining 2 tablespoons of melted butter or olive oil. Sprinkle the breadcrumb mixture evenly over the top of the noodle pudding.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set.
Remove the dish from the oven and let it cool for 5-10 minutes before serving. Enjoy your Spinach Noodle Pudding warm!
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.5 g | 220% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1212 mg | 404% | |
| Sodium | 6683 mg | 291% | |
| Total Carbohydrate | 214.8 g | 78% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 64.6 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 2120 mg | 163% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3560 mg | 76% | |
*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.
