Lukshen Kugel
Mildred Grosberg Bellin's recipe for kugel has nothing modern about it, calling for noodles (not "pasta") and plenty of cottage cheese, butter, and sour cream. It was a treat in the test kitchens every time we tried it, and there's no need to wait until Rosh Hashanah to enjoy it. We particularly like it as a side dish to another humble favorite: pot roast.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 6 side-dish servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Cook noodles in a large saucepan of boiling salted water* until tender, then drain well in a colander and toss with butter in a bowl.
Step 3
While noodles are cooking, whisk together eggs, cottage cheese, sour cream, salt, and white pepper in a large bowl. Stir in noodles.
Step 4
Transfer to a buttered deep 1-quart baking dish and bake in middle of oven until firm, 45 minutes to 1 hour.
Step 5
- When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.
