Savory Vegetable And Noodle Kugel Recipes

Steps:

• Preheat oven to 350 degrees.
• Grease a 9-by-9-inch nonstick pan.
• Cook the noodles according to package directions and set aside.
• Coarsely chop the broccoli and cauliflower.
• Steam the vegetables together for 4 or 5 minutes.
• Set aside to cool.
• Heat the oil in a skillet.
• Add the onion, mushrooms and garlic.
• Sauté for 10 minutes.
• In a large bowl, combine the noodles, broccoli, cauliflower, onion, mushrooms, ricotta cheese, 1/2 cup of the cheddar cheese and dry mustard.
• Toss to thoroughly mix.
• Add salt and pepper to taste.
• Place the mixture in the nonstick pan.
• Sprinkle the remaining cheddar cheese all over the top of the kugel.
• Bake for 30 minutes, or until the cheese bubbles and browns slightly.
• Enjoy!

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.

Steps:

• 1. Heat oven to 350^. Whisk sour cream, cottage cheese, 6 tablespoons of the butter, and eggs in a bowl; set aside. Bring a 4 quart pot of salted water to a boil; cook noodles until al dente. Drain; stir into cheese mixture. Season with salt and pepper. Heat remaining butter in a 12-inch cast-iron skillet over medium-high heat. Add garlic and onions; cook, stirring, until lightly caramelized, about 8 minutes. Stir in noodles, and bake until browned, 35-40 minutes.

Steps:

• Preheat oven to 350 degrees.
• Cook noodles uncovered in a large pot of boiling salted water over high heat about 4 minutes or until nearly tender but firmer than usual.
• Drain, rinse with cold water, then drain well again.
• Transfer to a large bowl.
• Heat 3 to 4 tablespoons oil in large skillet over medium-low heat.
• Add onions and saute about 20 minutes or until very tender and light brown, (but not burned!) stirring occasionally.
• Add salt, pepper, and 1 teaspoon paprika, and saute about 5 minutes or until well browned.
• Cool slightly.
• Stir onion mixture into noodles.
• Adjust seasoning, mixture should be seasoned generously.
• Add eggs and mix well.
• Oil a 2 quart baking dish and add noodle mixture.
• Sprinkle with remaining tablespoon oil, then dust with paprika.
• Bake uncovered 1 hour or until set.
• Serve from baking dish.

Steps:

• Heat oven to 350 degrees. Butter the inside of a 2 or 2 1/2-quart casserole or gratin dish.
• Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes. Drain the noodles, put in a medium bowl, and toss with cottage or farmer cheese, sour cream, onion, garlic, Worcestershire sauce, Tabasco and salt and pepper.
• Spoon into the buttered dish and sprinkle with the Parmesan and chives. Bake until golden and crusty on top, 35 to 40 minutes.