Savory Noodle Kugel with Leeks and Mushrooms
Enjoy this rich Kugel with sweet potato latkes, lentil soup or fattoush. For a traditional version, use egg noodles.
8 ounces linguini noodles, uncooked
2 tablespoons vegetable oil
2 cups leeks, cleaned and sliced (about 2 thin leeks)
8 ounces button mushrooms, sliced
2 large eggs, beaten
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons paprika
- Preheat oven to 375°F. Grease a 9 x 13-inch casserole dish. Cook the noodles in boiling water for 5-6 minutes, until just al dente. Drain and rinse noodles.
- While the noodles are cooking, heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Sauté the leeks for a few minutes and then add the mushrooms and sauté until tender, about 5-10 minutes.
- In a large bowl, mix the cooked noodles, sautéed vegetables, eggs, sour cream, salt, pepper, and 1 teaspoon of paprika. Pour into the casserole dish, sprinkle with the remaining paprika, cover with foil and bake for 30 minutes. Remove the foil and bake another 10-15 minutes to brown the top. Serve hot.
Yield: 8 servings