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Savory Noodle Kugel

Noodle kugel, a traditional Jewish dish that is often served on holidays, is typically sweet. This version, based on a June team member’s family recipe, is the less common but equally delicious savory kugel. The luxuriously tangy custard is studded with lots of black pepper and caramelized onions to create a true holiday treat. Feel free to substitute 1½ cups of June’s Slow-Cooked Caramelized Onions for the onions in this recipe to save time. In this case, you can add the raw, crushed garlic directly to the custard base.

Prep Time — 30 min
Cook Time — 45 min
Servings — 8
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Ingredients

nonstick cooking spray

6 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 yellow onion

2 teaspoons salt

½ teaspoon black pepper

⅛ teaspoon cayenne pepper

3 garlic cloves

½ cup cream cheese

2 cups sour cream

2 cups cottage cheese

4 large eggs, lightly beaten

1 tablespoon Worcestershire sauce

1 teaspoon salt

½ teaspoon ground nutmeg

12 ounces extra-wide egg noodles

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With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

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Grease the pan

Grease the interior of the baking dish with nonstick spray or butter.

rectangular baking dish

nonstick cooking spray

Caramelize the onions

Melt the butter and oil in a Dutch oven or large saute pan set over medium heat. Add the onions and season with salt, pepper and cayenne. Stirring frequently, cook the onions until they begin to brown, about 5 minutes. Reduce the heat to low and continue to cook, stirring occasionally, until the onions are golden and caramelized, about 20 minutes.

6 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 yellow onion

2 teaspoons salt

½ teaspoon black pepper

⅛ teaspoon cayenne pepper

measuring spoons

wooden spoon

large bowl

Dutch oven

Add the garlic

Add the crushed garlic and continue to cook over low heat until soften and fragrant, about 2 minutes. Remove the pan from the heat. Scrape the onion mixture and any remaining oil into a large bowl.

crushed garlic

large bowl

Make the custard

Add the softened cream cheese and mix with a spatula, allowing the heat from the onions to soften the cream cheese even more. Add the sour cream, cottage cheese, eggs, Worcestershire sauce, salt and nutmeg to the bowl and stir until combined.

½ cup cream cheese

2 cups sour cream

2 cups cottage cheese

4 large eggs, lightly beaten

1 tablespoon Worcestershire sauce

½ teaspoon ground nutmeg

measuring cups

1 teaspoon salt

Add the noodles and fill the dish

Gently fold the cooked egg noodles into the custard until incorporated. Pour the mixture into the prepared baking dish and smooth the top.

12 ounces extra-wide egg noodles

Bake the kugel

Place the kugel on the middle shelf of the June Oven. Bake 45 minutes, until the custard is set and some of the noodles on top are golden brown. June will notify you when the kugel is ready.

Serve the kugel

Remove the kugel from the June Oven and allow to cool for at least 15 minutes. Cut the kugel into squares and serve hot or warm.

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