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Mushroom Kale Noodle Kugel

Serves 8
Time 1 hr 25 min
This hearty dish features mushrooms, kale and egg noodles, bound with cottage cheese and sour cream for richness. Use a variety of mushrooms in place of the button mushrooms, if you like.
Special Diets:
Ingredients
  • 2 tablespoons unsalted butter, plus more for buttering the baking dish
  • 1 (16.0-ounce) package wide egg noodles
  • 1 yellow onion, chopped
  • 1 pound white button or cremini mushrooms, sliced
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon fine sea salt, divided
  • 1 bunch kale (about 3/4 pound), stemmed and thinly sliced
  • 1 tablespoon finely chopped fresh thyme
  • 4 eggs, beaten
  • 1 1/4 cup low-fat cottage cheese
  • 3/4 cup low-fat sour cream
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Method

Preheat the oven to 350°F. Butter a 9x13-inch dish; set aside.

Bring a large pot of salted water to a boil.

Add noodles and cook until al dente, about 9 minutes.

Drain, rinse and drain again; transfer to a large bowl.

Heat butter in a large skillet over medium-high heat.

Add onion and cook, stirring occasionally, until golden, 8 to 10 minutes.

Add mushrooms, pepper and 1/2 teaspoon of the salt; cook until mushrooms are very tender, 8 to 10 minutes.

Stir in kale and cook until wilted, 2 to 3 minutes; add thyme.

Add to noodles, toss and set aside.

In a medium bowl, whisk together eggs, cottage cheese, sour cream and remaining 1/2 teaspoon salt.

Fold into noodles. Transfer to prepared dish, press down gently, cover with foil and bake 30 minutes.

Transfer to prepared dish, press down gently, cover with foil and bake 30 minutes. Uncover and continue to bake until lightly browned, about 10 minutes more. Serve warm or room temperature.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons unsalted butter, plus more for buttering the baking dish
  • 1 (16.0-ounce) package wide egg noodles
  • 1 yellow onion, chopped
  • 1 pound white button or cremini mushrooms, sliced
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon fine sea salt, divided
  • 1 bunch kale (about 3/4 pound), stemmed and thinly sliced
  • 1 tablespoon finely chopped fresh thyme
  • 4 eggs, beaten
  • 1 1/4 cup low-fat cottage cheese
  • 3/4 cup low-fat sour cream
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.