ONION, FETA, AND ZAATAR EGG NOODLE KUGEL
This kugel uses traditional Eastern European kugel components but with a modern Israeli flair...and just happened to be stuff I had stocked the fridge and pantry with one night! Very easy to double, use half the bag of noodles for a little kugel in a 8 x 8 square pan or 9" pie pan, and the whole bag for a big kugel in a 9 x 13 pan then simply double everything else. Pot cheese also works nicely in this if you don't like the tang of feta or goat cheese; so long as it's dry and crumbly it'll work.
Provided by the80srule
Categories Cheese
Time 1h5m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the noodles according to the package directions, I wouldn't recommend more than 7-8 minutes total. Drain and set aside.
- If using a block of feta, run it through your food processor or blender a few times to get it nice and crumbled. If lacking such an appliance, mashing it up with a fork does the trick too. Drain any excess liquid.
- Mix everything in a large mixing bowl, then pour into an oiled 8 x 8 square pan.
- Bake for 45-50 minutes (55-60 minutes if doubling) or until golden browned on top.
Nutrition Facts : Calories 337.1, Fat 23.4, SaturatedFat 7.4, Cholesterol 139.7, Sodium 668.5, Carbohydrate 21, Fiber 1.3, Sugar 2.9, Protein 11.1
SUPER SPINACH AND ONION KUGEL
I snuck a bite of the spinach mix before I combined it with the noodles, and it was really tasty. I knew I'd like this dish once cooked. I did cover this with tinfoil about halfway through baking to make sure the noodles didn't get too hard. This was a big hit in the Test Kitchen!
Provided by Laurie Gordon
Categories Other Side Dishes
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees and spray a 9 x 13 inch baking dish with cooking spray.
- 2. Cook and drain the egg noodles according to package directions. Thaw and drain the spinach well - take the time to really drain out as much water as possible.
- 3. Beat the eggs then add in the melted butter (allow to cool a bit), sour cream, onion soup mix, pepper, garlic powder and vanilla extract. Beat well.
- 4. Fold in the spinach and mix well with a spoon.
- 5. Pour into prepared baking dish and bake for an hour (or until done depending on the finickiness of your oven. It should be golden brown. Watch it toward the end, and if it starts to brown too quickly, cover with foil.
ONION KUGEL
Sliced eggplant, diced green pepper or shredded cabbage can be used in place of onions for this onion kugel recipe. Easy and traditional, this dish resembles a delicious souffle. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the egg yolks on high speed for 2 minutes or until thick and lemon-colored. Add the onions, matzo meal, oil, salt and pepper; mix well. , In another bowl, beat egg whites on high until stiff peaks form; fold into onion mixture. Pour into an ungreased 2-qt. round baking dish. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve immediately. If desired, sprinkle with parsley.
Nutrition Facts : Calories 171 calories, Fat 13g fat (2g saturated fat), Cholesterol 140mg cholesterol, Sodium 276mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
ONION MUSHROOM POTATO KUGEL
Make and share this Onion Mushroom Potato Kugel recipe from Food.com.
Provided by karen
Categories Potato
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in a large pot and cover with salted water.
- Bring to a boil, then cover and simmer for 35 minutes or until very tender.
- Drain and cool slightly.
- Preheat oven to 350°F
- Heat oil in a large skillet.
- Saute onions over medium heat approximately 7 minutes or until lightly browned.
- Add mushrooms and saute until browned.
- While onions and mushrooms are cooking, cut potatoes into large pieces and roughly mash.
- Stir broth in with potatoes, then add beaten eggs.
- Stir in 1/2 cup mushroom onion mixture, salt and pepper.
- Spoon half of the potato mixture into a 8 x 8 square casserole dish sprayed with cooking spray.
- Top with remaining mushroom onion mixture, then with remaining potato.
- Smooth top of potatoes and sprinkle with paprika.
- Bake uncovered for 50 minutes or until top is firm and light golden at edges.
Nutrition Facts : Calories 208, Fat 6.7, SaturatedFat 1.2, Cholesterol 52.9, Sodium 286, Carbohydrate 33.1, Fiber 3.6, Sugar 3.2, Protein 5.3
PASSOVER ONION KUGEL
An easy to make, delicious Passover kugel. Can be made ahead and reheated.
Provided by Anita Hoffman
Categories Other Side Dishes
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Prepare the onions: after the onions have turned golden, add the celery and saute until the celery wilts, but is still a little crunchy.
- 2. To prepare the batter: place the matzo farfel in a colander set in your sink. Very slowly, in a thin stream, stopping every few seconds, pour the boiling water over the farfel. The farfel should become limp, not sodden.
- 3. In a very large bowl, beat the eggs with the salt, pepper, and the chicken soup. Stir in the onion mixture, then the moistened farfel.
- 4. Place 3 tbsp. chicken fat in an 8 inch square glass baking pan. Place in oven for 5 minutes. Remove from oven and pour in the farfel mixture. Drizzle the remaining 1 tbsp. chicken fat over the top.
- 5. Bake at 375 degrees for 1 hour, until well browned Let cool for 15 minutes before cutting. Reheats beautifully in a 350 degree oven.
MUSHROOM ONION MATZOH KUGEL
Make and share this Mushroom Onion Matzoh Kugel recipe from Food.com.
Provided by chia2160
Categories Onions
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350°F
- Place matzohs on a baking sheet in the oven for 5 minutes until lightly toasted (or use 4 cups matzoh farfel).
- Break matzoh into small pieces and put in a large bowl.
- Cover with stock and water.
- Heat oil in a skillet.
- Add onions and cook 5 minutes.
- Add carrots and next 6 ingredients, cover and cook 5 minutes until softened.
- Add to matzoh mixture.
- Add parsley and eggs, stir well.
- Spray a deep dish pie plate with cooking spray, bake covered for 20 minutes.
- Uncover and cook for 20 minutes more.
- Cut into wedges, garnish with fresh parsley.
Nutrition Facts : Calories 309.3, Fat 10.9, SaturatedFat 2, Cholesterol 108, Sodium 446.6, Carbohydrate 42.7, Fiber 3.2, Sugar 5.6, Protein 10.8
VIDALIA ONION KUGEL
Make and share this Vidalia Onion Kugel recipe from Food.com.
Provided by chia2160
Categories Onions
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Stir together first 3 ingredients in a large bowl.
- Combine flour and next 3 ingredients, gradually stir into egg mixture.
- Set aside.
- Melt butter in a large skillet over medium heat, add onion and cook, stirring often, 30 to 40 minutes, or until onion is caramel colored.
- Remove onion from heat.
- Stir onion into egg mixture and spoon into a lightly greased 13 x 9-inch baking dish.
- Bake for 30 minutes or until set.
WILD MUSHROOM ONION MATZOH KUGEL
Categories Mushroom Side Bake Passover Stuffing/Dressing
Yield 8 - 10 people
Number Of Ingredients 16
Steps:
- 1 Heat oven to 350°F 2 Place matzohs on a baking sheet in the oven for 5 minutes until lightly toasted (or use 4 cups matzoh farfel). 3 Break matzoh into small pieces and put in a large bowl. 4 Cover with stock and water. 5 Heat oil in a skillet. 6 Add onions and cook 5 minutes. 7 Add sweet potatoes and next 6 ingredients, cover and cook 5 minutes until softened. 8 Add to matzoh mixture. 9 Add parsley and eggs, stir well. 10 Spray a deep dish pie plate with cooking spray, bake covered for 20 minutes. 11 Uncover and cook for 20 minutes more. 12 Cut into wedges, garnish with fresh parsley.
POTATO-ZUCCHINI ONION RING KUGEL
For all you kugel lovers out there, here's another one! Adjust all spices to taste. Add in some Parmesan cheese too!
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 400 degrees.
- Grease a 11 x7-inch or a 13x9 baking dish.
- Grate zucchini and potatoes (you should have 4 cups total) and squeeze out any excess moiture with hands.
- Combine remaining ingredients (except onion rings) with grated zucchini and potatoes; mix well.
- Spread half of onion rings on bottom of the baking dish.
- Spread potato/zucchini mixture on top of onion rings.
- Top with remaining onion rings.
- Sprinkle with paprika.
- Bake for 25-30 mins, or until fairly crispy and golden brown.
- Note: for Potato-Zucchini Au Gratin, sprinkle 1-1/2 cups grated mozzeralla or cheddar cheese on top the last 10 minutes of baking.
- Freezes well.
CABBAGE, ONION AND MILLET KUGEL
Light, nutty millet combines beautifully with the sweet, tender cabbage and onions in this kugel. I wouldn't hesitate to serve this as a main dish.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 2h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Toss the cabbage with salt to taste and let it sit for 10 minutes
- Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, then add a generous pinch of salt and turn the heat to medium-low. Cook, stirring often, until the onion is soft and beginning to color, about 10 minutes. Add the cabbage, turn the heat to medium, and cook, stirring often, until the cabbage is quite tender and fragrant, 10 to 15 minutes. Stir in the dill, taste and adjust salt, and add pepper to taste. Transfer to a large bowl
- In a food processor fitted with the steel blade, purée the cottage cheese until smooth. Add the eggs and process until the mixture is smooth. Add salt (I suggest about 1/2 teaspoon) and pepper and mix together. Scrape into the bowl with the cabbage. Add the millet and stir everything together. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven
- Bake for about 40 minutes, until the sides are nicely browned and the top is beginning to color. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 575 milligrams, Sugar 6 grams, TransFat 0 grams
CARAMELIZED ONION KUGEL RECIPE
Provided by GwennW
Number Of Ingredients 6
Steps:
- Preheat oven to 350. Spray a 9 X 13 baking dish with non stick spray and set aside. Chop up the onions. Heat up the canola oil in a large saute pan. Cook the onions in the saute pan, over medium heat, stirring occasionally, until onions are golden brown. This could take up to 40 minutes. In a large bowl combine all of the ingredients (the butter will melt easily if it is stirred into the noodles while they are still hot). Mix well. Pour into the prepared pan. Bake for 45 - 60 minutes, until the top is golden brown.
MUSHROOM ONION MATZO KUGEL
Makes a nice savory side dish!
Provided by NIBLETS
Categories Side Dish
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
- Place farfel in a colander and pour boiling water over it.
- In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 49 g, Fat 7.3 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 1 g, Sodium 8.5 mg, Sugar 5.9 g
CABBAGE, ONION AND MILLET KUGEL
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Toss the cabbage with salt to taste and let it sit for 10 minutes. 2. Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, then add a generous pinch of salt and turn the heat to medium-low. Cook, stirring often, until the onion is soft and beginning to color, about 10 minutes. Add the cabbage, turn the heat to medium, and cook, stirring often, until the cabbage is quite tender and fragrant, 10 to 15 minutes. Stir in the dill, taste and adjust salt, and add pepper to taste. Transfer to a large bowl. 3. In a food processor fitted with the steel blade, purée the cottage cheese until smooth. Add the eggs and process until the mixture is smooth. Add salt (I suggest about 1/2 teaspoon) and pepper and mix together. Scrape into the bowl with the cabbage. Add the millet and stir everything together. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven. 4. Bake for about 40 minutes, until the sides are nicely browned and the top is beginning to color. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges.
NOODLE KUGEL, ONION-MUSHROOM
Make and share this Noodle Kugel, Onion-Mushroom recipe from Food.com.
Provided by Leah K.
Categories European
Time 1h30m
Yield 1 Kugel, 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 154, Fat 10.6, SaturatedFat 1.6, Cholesterol 60.1, Sodium 20.7, Carbohydrate 11.8, Fiber 2, Sugar 2.3, Protein 4.2
GRANDMA EDITH'S ONION NOODLE KUGEL
From Jewish Cooking Boot Camp by Andrea Marks Carneiro & Roz Marks. "This recipe takes the sweet flavor out of kugel and replaces it with a more savory taste..." This is a kosher dairy dish.
Provided by Oolala
Categories < 4 Hours
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 245, Fat 12.4, SaturatedFat 6.9, Cholesterol 120.9, Sodium 345.6, Carbohydrate 21.9, Fiber 1, Sugar 0.9, Protein 11.3
ONION KUGEL - PESACH
Categories Egg
Number Of Ingredients 7
Steps:
- Beat yolks. Add onion, matzah meal, salt, pepper and oil. Beat egg whites until stiff. Fold into onion mixzture. Pour into 2 quart pan. Bake at 350 for 40 minutes.
OUTRAGEOUS CARAMELIZED ONION KUGEL - SIMMER + SAUCE
Savory caramelized onion kugel made with egg noodles is a Jewish holiday favorite that even those who aren't Jewish, love.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
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MUFFIN-CUP ONION KUGEL
Makes individual savory kugels with the aid of a muffin tin. A great side dish for a spicier main course or roasted meats (the cook temp and time is very nearly the same as that for a pork tenderloin). The leftovers are a nice snack cold, too. Though I've never done so, I believe they would probably freeze well. This recipe makes quite a lot, but is easily halved. If you end up with more batter than muffin tin space, you can bake the remainder in individual ovenproof ramekins. Recipe from Epicurious.com, though tweaked a bit by me. Preparation time does not include time to cook the noodles.
Provided by FlemishMinx
Categories Onions
Time 1h15m
Yield 12-14 individual kugels
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat to 375°F.
- Melt butter in a 12-inch heavy skillet over moderate heat.
- Brush muffin tin (s) with some of the butter.
- Add onions to skillet and cook slowly and stirring occasionally until golden, about 20 minutes.
- Don't burn the edges; adjust your heat lower if need be.
- Transfer onions to a large bowl; allow to cool slightly then stir in noodles, sour cream, cottage cheese, and poppy seeds.
- In another bowl, lightly beat the eggs with the salt and pepper.
- Stir the eggs into the noodle mixture until well combined.
- Divide mixture among the muffin cups (you can fill very nearly to the tops) and bake until golden and puffed, 40 to 45 minutes.
- Cool kugels in pan 5 minutes; loosen edges with a thin knife or spatula, and serve.
Nutrition Facts : Calories 243.4, Fat 16.4, SaturatedFat 9.4, Cholesterol 116.9, Sodium 330.2, Carbohydrate 16.2, Fiber 1.1, Sugar 2.3, Protein 8.4
ONION KUGEL
Make and share this Onion Kugel recipe from Food.com.
Provided by bluecjan
Categories Kosher
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat to 400.
- Spray 8x8 pan with cooking spray.
- Mix all ingredient.
- Pour into pan.
- Cook for about 45 minutes.
Nutrition Facts : Calories 183, Fat 12.6, SaturatedFat 1.9, Cholesterol 63.5, Sodium 58.9, Carbohydrate 14.3, Fiber 1, Sugar 2.1, Protein 3.6
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