VEGETABLE COTTAGE CHEESE NOODLE KUGEL

 

Ready to sample.

Once out of the oven, it is good to let it sit for 10 minutes before serving.

 

Having several containers of 2% cottage cheese as bulk packages from Costco prompted me to make a kugel. One of my favourite comfort foods is cottage cheese and noodles. This dish includes vegetables and in many ways is similar to a vegetarian lasagna without the tomato sauce or layers. I used egg noodles and I think this dish works well using a flat noodle. I used a wider egg Italian noodle. It is quite filling and goes well with a green salad as a supper meal. Instead of trying to eat the kugel over several days, I will freeze a section for a future meal for the DH and I.

 

Egg noodles drained in a colander.

Vegetables added to the sauteed mushrooms.

Cottage cheese and vegetable mixture.

 

 

Mixture placed in the casserole dish.

Sliced mozzarella cheese placed on top.

INGREDIENTS:

8 ounces or 250 grams of egg noodles

500 grams or 16 ounces of cottage cheese

3 tbsp butter

3 mushrooms, sliced

1/4 cauliflower, coarsely chopped

1 cup of broccoli, coarsely chopped

3 eggs, lightly beaten in a small bowl

1/2 tsp dried chives

1/2 tsp dried dill

1/2 tsp Dijon mustard

salt and pepper to taste

mozzarella cheese, thinly sliced for topping (optional)

 

DIRECTIONS:

  

Cook the noodles to al dente according to package directions. Drain and rinse with water and put aside. 

Preheat the oven to 350 degrees F. Oil or butter a 9 X 13 baking dish.

Steam the broccoli and cauliflower but do not overcook them. 

Using the pot that cooked the pasta, melt the butter on medium heat and add the mushrooms. Saute for 3 to 4 minutes until the mushrooms are softened. Turn the heat off. Add the drained broccoli and cauliflower to the pot. To the small bowl with the beaten eggs, add the cottage cheese, herbs, mustard, salt and pepper. Mix well.

Add the cottage cheese egg mixture to the pot with the vegetables and combine. Add the noodles and mix well. 

Place the cottage cheese, vegetable and noodle mixture into the oiled baking dish. Cover with thinly sliced mozzarella cheese. Bake for 30 to 35 minutes until the top is golden brown. Take out of the oven and let it sit for 10 minutes before slicing it and serving. Makes 5 to 6 servings as a main course.