Kugel is a baked Jewish pudding or casserole most commonly made from egg noodles and served as a side dish. The first kugels were plain, and salty and made from bread. About 800 years ago, their flavor and popularity improved when cooks in Germany replaced bread mixtures with noodles. Eventually eggs were incorporated. The addition of cottage cheese and milk or sour cream created a custard-like consistency which is common for today's dishes. (from Internet sources)
This recipe is a compilation of several recipes and it is hard to believe that these simple ingredients come together so well to create such a delicious side dish. The recipe can be easily doubled.
Half a package of broad egg noodles (about 4 oz)
¾ cup cottage cheese
½ cup sour cream
1 egg, beaten
1 ½ tbsp melted butter
1 clove garlic, minced or pressed
4 green onions, chopped
½ tsp salt
½ tsp pepper
1 tsp Worcestershire sauce
¼ tsp Tabasco sauce
½ cup parmesan cheese, paprika and parsley
• Cook the noodles, rinse under cold water and drain well.
• Mix together the cottage cheese, sour cream, egg, melted butter, garlic, onion and seasonings.
• Add the noodles, blend well and pour into a greased casserole dish.
• Sprinkle with freshly grated parmesan cheese, paprika and parsley.
• Cover and bake at 350F for 35 minutes or until bubbly and set.
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