This tasty and aromatic bake is the easiest way to serve pasta to a large party. It is based on the East-European Jewish “Kugel” dish, that is more known in its sweet version.
To the simple basic mixture of cooked egg noodles and cottage cheese, I’ve added here a good portion of sautéed mushrooms and onions, Feta and Parmesan cheese, and a crunchy topping. The bake turned out to be a crowd pleaser, and despite the large portion, disappeared very quickly. Served with a green salad on the side, the bake is a wonderful option for brunch buffet. Served with roasted vegetables, it can also be a main course of a vegetarian lunch or dinner. Another option is to serve it as a side dish, with fish, meat or chicken. Try it and enjoy.
Notes:
* If the portion is too large for your needs, simply cut all the ingredients in half, and bake in a smaller pan.
* Another option is to bake the suggested amount, and freeze the extra portions, for up to a month. Reheat slowly in a toaster oven, not in the microwave.
* Feta cheese varies in saltiness level from one brand to another. Taste it and adjust the salt level accordingly.
Makes: 16-20
Prep time: 15 minutes
Cooking time: 15 minutes
Baking time: 40 minutes
Ingredients:
For the bake:
1 Tbs oil
2 Tbs butter
1 medium onion, medium diced
8 oz (225 grams) button mushrooms, legs removed, cut into quarters
8 oz (225 grams) baby bella mushrooms, legs removed, cut into quarters
2 tsp salt
½ tsp freshly ground four peppers mix
12 oz (340 grams) egg noodles
8 oz (225 grams) Feta cheese (see notes)
1 Lb (454 grams) small curd cottage cheese
1/4 cup finely grated Parmesan cheese
4 L eggs
2 Tbs chopped parsley
For the topping:
¼ cup chopped parsley
2 Tbs finely grated Parmesan cheese
3 Tbs Panko breadcrumbs
½ tsp salt
¼ tsp freshly ground four peppers mix
1. Heat the oil and butter in a large frying pan, over medium-high heat. Add the chopped onion, 1 tsp salt and ¼ tsp ground pepper and sauté, mixing occasionally, until the onion softens and starts to brown. Add the cut mushrooms and sauté, mixing occasionally, until they are cooked through and the liquids absorbed. Cool to room temperature.
2. Meanwhile, cook the egg noodles according to the package directions, and drain. Let cool to room temperature.
3. Preheat the oven to 350F (175C). Line a 7”x11” (18cm x 28cm) baking pan with baking paper.
4. In a large bowl, mix the Feta, cottage cheese, Parmesan cheese, eggs and rest of the salt and pepper. Mix well and add the mushrooms and parsley. Mix again and transfer into the lined pan, leveling the top with a spatula.
5. In a small bowl, mix the topping ingredients and scatter over the top.
6. Bake for 40 minutes, until the bake is set and the topping is golden brown. Let cool in the pan for 10 minutes, before cutting.
Reblogged this on All About Writing and more.
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Your savory Kugel recipe sounds delicious, I can certainly see why it disappeared quickly.
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Thank you Karen, I’m glad you liked the dish. It turned out so good. It’s a keeper! 🙂
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Just like a fancy Mac ‘n Cheese. Nice job Ronit.
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Thank you Conor, I’m glad you liked the dish. It turned out very tasty. Definitely a keeper! 🙂
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I can see that showing up EVERY NIGHT as a side dish on our plates!
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Thank you Judie, that’s a great compliment! I 🙂
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A childish ‘oh yum’ is the first thought in my mind – how easy to make, tasty and filling . . . have to push something planned on the week’s menu aside to try this! Always having been a ‘pepper person’ like your use of the four pepper mix to bring that small extra tangy flavour into the mix . . .
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Thank you Eha, I’m glad you liked the dish. It turned out so tasty.
Four peppers mix is really so much flavorful than just black pepper. Highly recommended. 🙂
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Noodles and cheese – can’t go wrong with that combination. I have a pepper grinder just for my 4 pepper mix and never seem to use it – I’m always reaching for the black!
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You’re so right Judi, can’t go wrong with noodles and cheese! As for the four pepper mix, by now I’m using it on a daily basis, but no doubt black pepper is the base and the most important flavor in it. 🙂
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Now this would be comfort food for me. I’m not a Mac ‘n cheese gal – I just wasn’t raised on the fake stuff like a lot of Americans, so it does nothing for me. But amped up with mushrooms and good cheeses? Yesss!!!
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Thank you Mimi, I’m glad you liked the dish. It is indeed hearty and comforting.
Boxed Mac ‘n cheese in indeed revolting, but when made right, with real cheeses Bechamel sauce, it is delicious.
If interested, check this link for my version, with oven dried cherry tomatoes and prosciutto: https://ronitpenso.wordpress.com/2014/03/10/tri-color-mac-and-cheese-with-oven-dried-cherry-tomatoes-and-prosciutto/
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Sounds great Ronit. 👌
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Thank you Myra! 🙂
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This sounds like a perfect brunch food for a cold winter day.
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Thank you Sheryl, I’m glad you liked the dish. It indeed is perfect for brunch. 🙂
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A lavish pasta and cheese dish in my book served either with the main protein or on its own. I love that you took a sweeter dish over to the savory side. A must try comfort dish.
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Thank you Ron, I’m glad you liked the dish. It is indeed very versatile in the ways it can be served. Definitely a keeper! 🙂
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Delicious recipe looks very tempting!
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Thank you Nisha. I’m glad you liked the dish. 🙂
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Love this recipe Ronit – I’ve been experimenting with soba noodles made from buckwheat flour and so would be keen to see if they’d work in place of the egg noodles!
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Thank you Laura, I’m glad you liked the recipe. I love soba noodles, but never used them in such a dish. Hope it will work well for you. Looking forward to reading about it. 🙂
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Reblogged this on Crackling Pork Rinds.
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This sounds perfect to me
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Thank you, I’m glad to know! 🙂
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😊
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