Best Onion Feta And Zaatar Egg Noodle Kugel Recipes

NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
• Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
• In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
• Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

GRANDMA EDITH'S ONION NOODLE KUGEL

Steps:

• Preheat oven to 325 degrees F.
• Mix all ingredients in a large bowl and season with the salt and pepper to taste.
• Pour the mixture into a 9 X 13 X 2 inch baking dish, greased with butter or cooking spray.
• Dot the top with extra butter.
• Bake for 1 hour our until golden brown on top.
• Salt to taste before serving.

NOODLE KUGEL, ONION-MUSHROOM

Steps:

• Cook noodles uncovered about 4 minutes or until nearly tender, but firmer than al dente; drain, rinse with cold water and drain well; transfer to large bowl.
• Heat 4 tablespoons oil in large skillet.
• Add onions and sauté over medium low heat about 12 minutes or until very tender.
• Add mushrooms, seasonings and 1 teaspoon paprika; sauté about 12 minutes or until mushrooms are tender and onions are browned; if liquid remains in pan, cook over high heat, stirring, a few minutes until it evaporates; cool slightly.
• Add eggs to noodles and mix well.
• Stir in mushroom mixture; taste and adjust seasoning.
• Oil a 2-quart baking dish and add noodle mixture.
• Sprinkle with remaining tablespoon oil, then dust with remaining paprika.
• Bake uncovered at 350°F for 1 hour or until set.
• Serve from the baking dish.

SPINACH AND FETA NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Bring a large pot of salted water to boil and cook the egg noodles until al dente according to package instructions. Drain the noodles, drizzle with 1 tablespoon of the olive oil and set aside in a large bowl.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and scallion whites and cook, stirring occasionally, until translucent and softened, about 7 minutes.
• Add the garlic to the skillet and cook, cooking frequently, until softened, about 2 minutes. Mix in the scallion greens and spinach and cook until spinach is warmed through, about 3 minutes. Season with 2 teaspoons salt and several grinds of pepper. Pour into the bowl with the cooked noodles and gently mix to incorporate the spinach mixture.
• Mix the eggs, cream, sour cream, 2 cups of the feta, dill, parsley, nutmeg, 1 teaspoon salt and several grinds of pepper in a medium bowl. Pour into the bowl with the noodles and gently mix until evenly incorporated. Transfer the noodle mixture to the prepared baking dish and sprinkle the top with the Parmesan and remaining 1 cup feta. Bake, rotating halfway through, until the top is golden brown and the custard is set, about 45 minutes. Let cool for 10 minutes before serving.

BROWNED ONION KUGELS

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Drain in a colander and rinse under cold water, then drain well.
• Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.
• Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.