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Savory Kugel

  • l

I am not sure if this exists, but can anyone recommend a recipe that is a noodle kugel with onions, or something equally savory. Preferably a recipe without any sugar in it. TIA.

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  1. My mother has always made a "cheesy" kugel. Not sweet at all. More like a macaroni and cheese but it does have a "kugel" quality to it. If you want more info about the ingredients, let me know.

    1 Reply
    1. re: pescatarian

      I'd love to know more about your mother's kugel. Anything macaroni and cheese-like is a friend of mine.

    2. This one is sinfully rich and utterly delicious.

      1 lb noodles
      12 oz cottage cheese
      1 C sour cream
      2 pkgs chevre
      6 eggs, beaten
      1 stick butter, melted
      1 bunch scallions, chopped
      2 tsp kosher salt
      pepper to taste
      snipped chives for garnish

      Boil and drain noodles. Mix together with remaining ingredients, except chives. Place in a casserole dish and bake at 350 degrees until set. Garnish with chives.

      4 Replies
      1. re: Euonymous

        I've never done one with cheese or in the oven but I have to say that sounds amazing. Thanks for posting it - I'm going to have to remember that one for future reference.

        1. re: Euonymous

          Thanks Euonymous. I made your Kugel for Rosh Hashanah dinner and it was a big hit. The family had never had savory kugel before and it worked well to balance the other sweet foods of the holiday.

          1. Savory is the only way I know.

            Basically, this is the recipe:

            1 package egg noodles (Goodmans preferably)
            2 large eggs
            1 chopped yellow onion
            salt and pepper to taste
            Oil for skillet. We used to use corn oil growing up, but these days I don't think it would matter - use whatever you prefer.

            Cook egg noodles per package. Drain in colander, rinse w/cool water, drain well.
            Mix in eggs and chopped onion. Season to taste with S&P.

            Preheat oil in a heavy skillet. Probably a 12". Use a decent amount, you want the kugel to sort of fry.

            Add in the noodle mixture. It should really sizzle when it hits the oil. Turn down the heat a bit, you don't want the onions to burn. Cook until the kugel is nicely browned on one side. Flip over onto a plate, and turn back into the pan. You probably will need to add a bit more oil first, but there will also probably be quite a bit of oil absorbed into the kugel to finish it off. Cook that side until browned and crisp as well.

            I'd plate this onto paper towels to blot before serving. The kugel should be very crisp around the edges, really the outside of it is relatively deep fried noodles with a soft interior. There is no traditional "topping" for this type of kugel, other than some salt, however, as I've written before, if the gravy from your main dish happens to hit it - no harm done :-)

              1. Here's my basic salt/pepper kugel with roasted garlic. I bake it in muffin pans like my grandmother did. The leftovers make great snacks right out of the fridge.

                Roast 5-10 garlic cloves. Boil 16 oz egg noodles until just tender. Drain. Toss with 1/3 cup vegetable oil. Peel and mash up roasted garlic. Lightly beat 4 eggs with 1/2 tsp salt, 1 heaping tsp black pepper, and some pinches of cayenne pepper if you like spicy. Stir the roasted garlic into the egg mix. Stir the egg mix into the noodles. Spoon into muffin pans (you'll need 2). Bake at 350 for 1 hr.

                Enjoy! Thank you.