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Spinach Noodle Kugel Recipe

Jewish · Main course · 60 min total

A savory twist on the classic Jewish kugel, this dish combines tender egg noodles with creamy spinach and cottage cheese for a comforting side or main course.

Ingredients

• 12 oz wide egg noodles
• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 4 large eggs
• 1 cup cottage cheese (small curd)
• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. Cook egg noodles according to package directions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add spinach and cook for 2 minutes, stirring. Remove from heat.
4. In a large bowl, whisk eggs. Add cottage cheese, sour cream, mozzarella, salt, pepper, and nutmeg. Mix well.
5. Add cooked noodles and spinach-onion mixture to the bowl. Stir until well combined.
6. Pour mixture into prepared baking dish and spread evenly.
7. Bake for 40-45 minutes, until golden brown and set in the center. Let cool for 10 minutes before serving.

Tips

• For a richer flavor, substitute half the cottage cheese with cream cheese.
• Kugel can be made a day ahead; reheat in oven at 350°F for 15 minutes.
• Serve warm or at room temperature.

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