When my kids were young and still living at home, I made kugel a lot. My daughters were not terribly anti-vegetable, but I realized that pairing veggies and noodles would make it even easier to have more vegetables at our meals.
Also, it is a good way to use leftovers -- the recipe below is extremely versatile. Add cut up cooked green beans or asparagus, corn kernels, peas. Like that.
This kugel is filling enough for dinner. Also yummy with a sunny-side egg or two on top of each serving for a meatless (Monday) dinner. And a wonderful choice for dairy-fest Shavuot.
- 4 tablespoons olive oil or vegetable oil
- 1 medium onion, chopped
- 10-12 ounces mushrooms, chopped
- 1 bunch spinach or kale, washed and dried, coarsely cut
- 2 medium carrots, shredded
- 12 ounces medium-wide egg noodles
- 3 large eggs, beaten
- 1/2 cup sour cream
- 1 cup grated Swiss cheese
- salt and freshly ground black pepper to taste
- 3 tablespoons grated Parmesan cheese
Preheat the oven to 375 degrees. Lightly grease a 9”x9” baking dish. Heat 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the onion and mushrooms and cook for 3-4 minutes. Add the spinach and cook for another 1-2 minutes or until it has wilted (kale may take a minute or so longer). Add the carrots and cook for another minute. Remove from the heat and set aside. Cook the noodles according to package directions, drain and place in a large bowl. Add the remaining 2 tablespoons vegetable oil, the cooked vegetables, eggs, sour cream and 3/4 cup of the Swiss cheese. Season to taste with salt and pepper. Stir to mix ingredients well. Place in the prepared baking dish. Sprinkle the top with the remaining Swiss cheese, Parmesan cheese and paprika. Bake for about 35 minutes or until the top is crispy and brown.
Makes 6-8 servings