Savory Noodle Kugel with Leeks and Mushrooms
Total Time:1 hour; 20 minutes active
Kugel is a Jewish casserole or baked pudding, typically made with egg noodles, often served on Jewish holidays or special events. Enjoy this rich kugel with sweet potato latkes, lentil soup or fattoush. For a more traditional version, use egg noodles.
- 8 ounces linguini noodles, uncooked
- 2 tablespoons vegetable oil
- 2 cups leeks, cleaned and sliced (about 2 thin leeks)
- 8 ounces button mushrooms, sliced
- 2 large eggs, beaten
- 1/2 cup sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons paprika
- Preheat oven to 375°F. Grease a 9 x 13 inch casserole dish. Cook the noodles in boiling water for 5-6 minutes, until just al dente. Drain and rinse noodles.
- While the noodles are cooking, heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Sauté the leeks for a few minutes and then add the mushrooms and sauté until tender, about 5-10 minutes.
- In a large bowl, mix the cooked noodles, sautéed vegetables, eggs, sour cream, salt, pepper and 1 teaspoon of paprika. Pour into the casserole dish, sprinkle with the remaining paprika, cover with foil and bake for 30 minutes. Remove the foil and bake another 10-15 minutes to brown the top. Serve hot.
Typically served as a side dish, enjoy this rich kugel with sweet potato latkes, lentil soup or fattoush, which is a Middle-Eastern chopped vegetable salad.
183 calories, 8 g. fat, 81 mg. cholesterol, 207 mg. sodium, 21 g. carbohydrate, 1 g. fiber, 7 g. protein