Brown Butter Noodle Kugel
Equipment
Ingredients
- 12 ounces wide egg noodles
- ½ cup unsalted butter
- 6 large eggs
- 16 ounces sour cream
- 16 ounces cottage cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
Instructions
- Preheat oven to 375˚F. Lightly grease a 9×13 casserole dish and set aside. You can also use your Noir sauté pan.
- In a large stock pot or dutch oven, bring salted water to a boil. Cook the egg noodles until al dente. Drain, rinse, and place into prepared dish. Set aside.
- In a small saucepan over medium heat, melt the butter, stirring frequently. After about 5 minutes you will see brown flecks appear in the bottom of the pan. Continue to stir until butter is golden and flecks are a medium brown color. Watch closely so as to not burn the butter. Remove from heat and cool slightly.
- In a large bowl, whisk the eggs. Add sour cream, cottage cheese, salt, pepper, thyme, and sage. Mix until well combined.
- Last, add the brown butter including the browned bits at the bottom of the pan and mix to combine.
- Pour the egg mixture over the noodles and gently stir to coat. Bake for 1 hour, or until the casserole is completely set in the center.
- Remove from oven and allow to set for about 15 minutes before serving.
Nutrition
Calories: 481kcalCarbohydrates: 35gProtein: 18gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 232mgSodium: 544mgPotassium: 285mgFiber: 1gSugar: 4gVitamin A: 995IUVitamin C: 1mgCalcium: 143mgIron: 2mg
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