A Savory Noodle Kugel

I saw this recipe in the NY Times Food Section a few weeks ago. It is from Joan Nathan who I trust implicitly and she adapted it from “Regard Thy Table” a recipe book compiled by The Sisterhood of The Larchmont Temple from 1950. I am going to give this a shot since I always make sweet kugels this one looks like a nice change.

Ingredients:

8 ounces medium egg noodles

1 1/2 cups cottage cheese or farmer cheese *cottage cheese with curds, not creamed or whipped

1 1/2 cups sour cream

1/2 medium onion, finely minced ( Spanish type onion)

1 Tablespoon Worcestershire Sauce ( secret ingredient)

Dash of Tabasco ( other secret ingredient)

1 teaspoon salt, and more to taste

Freshly ground black pepper , to taste

2 Tablespoons grated Parmesan

1/4 cup chives, sliced

Directions:

Heat oven to 350 degrees. Spray a 2 – 2 1/2 quart casserole or gratin dish. You can use butter or use a baking spray whichever you prefer.

Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes. Drain the noodles, put in a medium bowl, and toss with cottage cheese or farmer cheese, sour cream , onion, garlic, Worcestershire Sauce, Tabasco and salt and pepper.

Spoon into the prepared dish and sprinkle with Parmesan and chives. Bake until golden and crusty on top, 35 – 40 minutes till golden.