Noodle kugel is a festive staple that graces many Jewish families’ tables during holidays like Rosh Hashana. Though the casserole is typically a sweet dish, this version is savory, flavored with garlic and onions. We recommend making this lokshen kugel recipe in a cast-iron skillet—around 12 inches is ideal—for even cooking and crisp edges.
This recipe first appeared in our October 2011 print issue with the story, “Season of Rejoicing,” by Katie Robbins.
Yield: 8-10
Time: 1 hour
- 1½ cups sour cream
- 1¼ cups cottage cheese
- 8 Tbsp. unsalted butter, melted, divided
- 4 large eggs, lightly beaten
- 8 oz. wide egg noodles
- Kosher salt and freshly cracked black pepper
- 4 garlic cloves, finely chopped
- 1 large yellow onion, finely chopped
Instructions
- Preheat the oven to 350°F. In a large bowl, whisk together the sour cream, cottage cheese, 6 tablespoons of butter, and the eggs.
- Set a large pot of salted water over high heat, bring to a boil, then add the noodles and cook, stirring occasionally, until al dente, about 8 minutes. Drain the noodles, return to the pot, then stir into the sour cream mixture, and season with salt and black pepper to taste.
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To a large cast-iron skillet over medium-high heat, add the remaining butter. When the butter is hot, add the garlic and onion and cook, stirring occasionally, until just beginning to brown, about 8 minutes. Stir in the noodles, transfer to the oven, and bake until golden-brown, 35–40 minutes. Serve warm.
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