Broccoli and Noodle Kugel
I love a dish of savory kugel! It's so creamy and comforting. As side dish, serves 4; as entree, serves 2.
Of course, feel free to substitute another veggie for the broccoli- cauliflower, asparagus, zucchini are all good. You could also add some chopped, cooked chicken.
6 oz. (1/3 lb.) wide egg or pappardelle noodles
3 Tbsp. melted butter, divided
Salt and pepper
3 c. chopped broccoli
2-3 Tbsp. chopped green onion, shallots, or other mild onion
2 eggs, lightly beaten
1 c. plain Greek yogurt or sour cream
3/4 c. shredded cheddar cheese, divided
1/8-1/4 tsp. curry powder (&/or a dash of sriracha)
Preheat oven to 350. Grease a small-medium casserole dish.
Cook noodles according to package instructions. Drain, then place in a large bowl and toss with 2 tbsp. butter; season with salt and pepper.
Meanwhile, saute the broccoli and onion in remaining 1 Tbsp. butter for 3-4 minutes. Remove from heat and allow to cool slightly. Add to noodles.
Whisk together the eggs, yogurt, 1/2 c. cheese, and curry; then gently and thoroughly stir into the noodle and broccoli mixture.
Put into the prepared casserole dish, and scatter with the remaining cheese. Bake for about 30 minutes, until bubbling and browned around edges. When done, center will be set, not runny.
Recipe created or adapted by Liz Talley, Urban Graze
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