Savory Noodle Kugel

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.