Kugel is a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov. It is basically a casserole made with either potatoes or egg noodles.
– 200g unsalted butter
– 1 large onion, chopped
– 2 tbsp sugar
– Kosher salt and ground pepper, to taste
– 350g wide egg noodles
– 3 large eggs
– 2 cups cottage cheese
– 2 cups sour cream
– 2 cups whole milk
– 1/4 tsp ground cinnamon
– 1/2 tsp grated orange zest
– 3 cups cornflakes, crushed
1. Preheat the oven to 350ºF. Butter a baking dish.
2. Melt 6 tablespoons butter in a large skillet over medium heat. Add the onion and 1/4 tsp sugar and cook until soft and golden brown. Transfer to a large bowl.
3. Meanwhile, cook the noodles about 6 minutes. Drain them and add to the bowl with the onion mixture; season with salt and pepper.
4. Mix the eggs, cottage cheese, sour cream, milk, cinnamon, orange zest, the remaining sugar and 1 tsp salt in a food processor until smooth. Add to the noodles and toss.
5. Transfer the mixture to the baking dish.
6. Melt the remaining butter in the skillet over medium heat, add the cornflakes and toss. Sprinkle over the pasta and bake for 35 to 40 minutes.
7. Let rest 10 minutes before serving.