Noodle Kugel
This is more complicated than I thought. I used to make this at the camp where I was the head cook.
Boil
1 package (a pound? How do they come?)) of wide egg noodles cooked to almost done - pretty al dente.
Make into crumbs in a blender
2 slices bread (white or whole wheat)
Then add
Half a stick of soft butter to make them brown well and blend again
Chop
2 medium onions or 2 leeks (or a combination) and
2 minced garlic buds
Saute until transparent in
1 ½ sticks of butter
Cool and set aside briefly.
In a separate bowl, mix
5 eggs
8 oz small curd cottage cheese
1 C half and half or heavy cream
2 tsp salt
Pepper to taste
2 Tbs finely minced fresh parsley
1 Tbs finely minced fresh rosemary
Add the cooled butter/leeks/onions/garlic mixture and
Mix thoroughly.
Add the noodles and stir well.
Pour into a well-greased baking dish.
Sprinkle the buttered bread crumbs on top.
Bake at 350 for about an hour or until it sets.
You can probably substitute 8 egg whites for the eggs, healthy margarine (NOT lite) for the butter, and 2% milk for the cream to reduce fat and calories. But it won’t taste as good and this is not something you serve very often.
