Monday, April 12, 2010

Dairy Onion Noodle Kugel

What a kugel! Yummmmmmmy yum yum! This recipe comes from a really neat cookbook my mom and I found at a used bookstore in Mountain View, California. The book is filled with kugel recipes, some printed exactly as they were first hand-written generations ago by some Jewish grandmother from Lithuania (perhaps). Since I let my mom keep the one copy we found at the bookstore, I'm going to have to get myself a copy, too! That's because now that I've tasted a recipe out of the book - this Dairy Onion Noodle Kugel - I am sold. This kugel is that fabulous. Serve it with a salmon dinner or as the main attraction. And it yields a large amount, filling a 9x13 casserole dish to the top even after packing it in.

One note for all you kugel-clueless people out there: It calls for wide noodles. No, that does not mean you can use fettuccine or lasagna noodles. Wide noodles are a specific type of noodle often found in the kosher aisle at your supermarket, often made with egg, though there are yolk-free versions. So don't go buying your favorite Italian pasta for this dish. Or fine, do, but then you've taken the little Jewish Lithuanian grandma out of the recipe.


Dairy Onion Noodle Kugel
Recipe by Nina Yellin in Kugel, Knishes,and Other Tasty Dishes
Makes 10 servings

1 pound wide noodles, cooked and drained
1/4 pound butter, melted
8 ounces cream cheese, softened
1 pint sour cream
1 large white onion, chopped
4 large eggs, beaten
1/4 cup breadcrumbs
Salt and pepper, to taste

Preheat oven to 350 degrees.

Combine all ingredients and stir thoroughly.

Pour into greased 10" x 10" baking pan (I used a 9 x 13 pan). Sprinkle with breadcrumbs and paprika, and dot with butter. Bake 1 hour.

Step-by-Step in Pictures

Boil the noodles and drain...

Stir in the melted butter and softened cream cheese...

Stir in the sour cream...

Add the eggs...

Stir in the breadcrumbs (I used leftover matzah meal), chopped onion, salt and pepper...

Spread into the prepared pan, then sprinkle additional breadcrumbs and paprika if desired, and dot with butter...

Bake at 350 degrees for about 1 hour...


Tzviah said...

I'm a little sad that you posted this recipe. Now I know why it's so delicious - with all of that butter, cream cheese and sour cream! It sure is good, though.

Mom said...

This is one of my favorite recipes ever! I think I almost ate a whole 9x13 pan of it myself!!

Deborah Graff said...

YUM. Butter, cream cheese, sour cream? On noodles? Yes please.

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