Savory Noodle Kugel
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
Tools
wooden spoon
measuring cups
measuring spoons
large bowl
June Oven
rectangular baking dish
Dutch oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
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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