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
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