Aunt Sadie's Savory Kugel
Submitted by chrisl
Savory Jewish noodle kugel with sauteed onions, sour cream, and eggs baked golden and set. The classic side dish for brisket, holidays, and Shabbat dinners.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minEvery Jewish holiday table needs a kugel, and this savory version earns its place right next to the brisket.
Fine egg noodles tossed with sauteed onions, sour cream, and beaten eggs create a simple batter that bakes into a golden, custard-like casserole.
The onions go translucent but not brown, keeping their sweetness without any bitter edge.
Forty minutes at 375F and the top turns lightly browned and crisp while the inside stays creamy and tender. Serve it warm alongside sweet and sour red cabbage for the full spread.
Kitchen Tips
- Use extra-large eggs for a richer, more custardy texture
- Spray the lid with cooking spray to prevent the kugel from sticking when covered
- Leftovers crisp up beautifully in a skillet with a little butter the next morning
Ingredients
Directions
Preheat oven to 375℉ (190℃). Pam Spray 9 x 13 inch pan. Sauté onion in fat until onion is clear but not brown. Add to cooked noodles along with sour cream, eggs, salt and pepper. Transfer to sprayed casserol dish and bake 375 for about 40 minutes until set and lightly browned on top Good served with brisket of beef and sweet & sour red cabbage.
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