Mushroom Kale Noodle Kugel

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Recipe by Whole Foods Market Cedar Center

A delicious side dish for any holiday celebration or a great vegetarian main dish!

2 TB unsalted butter
1 16 oz package wide egg noodles
1 yellow onion, chopped
1 lb white button or cremini mushrooms, sliced
½ tsp fresh ground pepper
1 tsp fine sea salt, divided
1 bunch kale (about ¾ lb) stems removed and thinly sliced
1 TB chopped thyme
4 eggs, beaten
1 ¼ cups low fat cottage cheese
¾ cup low fat sour cream

Preheat oven to 350.
Butter a 9X13 oven safe dish and set aside.
Boil noodles until al dente. Drain and rinse, and then drain again well.
In skillet, heat butter over medium-high heat.
Add onions and sauté for 8 minutes.
Add pinch of salt, pepper and sliced mushrooms and sauté for another 8 minutes until mushrooms are soft.
Stir in kale and cook until wilted.
Add thyme.
Add to noodles and toss; set aside.
In another dish mix (whisk) eggs, cottage cheese, sour cream and remaining salt.
Fold into noodle mixture.
Transfer all to the buttered casserole dish. Press down slightly.
Cover with foil and bake for 30 minutes. Cook another 10 minutes uncovered.
Delicious warm or at room temperature. Can be made ahead too!

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