Mushroom Noodle Kugel

Instructions

• 1

  Heat 4 tablespoons (60g) butter in a large skillet over medium-high heat. Add onion and ½ teaspoon salt and cook, stirring frequently, until soft and golden brown, about 10 minutes.

• 2

  Add the mushrooms, an additional ½ teaspoon salt and the thyme to the onions and cook, stirring frequently, until mushrooms have cooked down and are dark brown, about 10 minutes. Deglaze pan with a few tablespoons of water as needed during cooking.

• 3

  While onions and mushrooms are cooking, bring 5 quarts of water to a boil. Add 3 tablespoons salt and egg noodles. Cook until tender, 8–9 minutes. Drain noodles.

• 4

  Place 3 tablespoons (45g) butter in a large bowl. Add drained noodles and stir until butter is melted and evenly coats the noodles.

• 5

  Combine eggs, cottage cheese, sour cream, ½ teaspoon salt, pepper and lemon zest in a second large bowl and whisk well. Add onions, mushrooms and buttered noodles to egg mixture and stir to combine.

• 6

  Use remaining 1 tablespoon butter to grease the bottom and sides of a 10½ x 15½ x 1-inch jelly roll pan. Spread noodle mixture evenly in pan.

• 7

  Insert wire rack into rack position 6. Select BAKE/425°F/CONVECTION/ 20 minutes and press START to preheat oven.

• 8

  Once preheated, place pan in the oven and bake for 20 minutes or until brown and crispy on top.

• 9

  Serve hot or at room temperature.

  Tip: Kugel can also be baked in a buttered 9 x 13-inch baking dish. Increase cooking time as necessary.