Celebrate Hanukkah with this noodle kugel recipe
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Ingredients
- 1 cup Breakstone’s Sour Cream
- 3/4 cup Breakstone’s Cottage Cheese
- 5 tbsp unsalted butter
- 3 large eggs
- salt and pepper, to taste
- 6 oz wide egg noodles, cooked
- 2 cloves garlic, minced
- 1 medium onion
- 1 cup of cabbage
Instructions
- Whisk together Breakstone’s Sour Cream, Breakstone’s Cottage Cheese, eggs and three tablespoons of melted butter. Set aside.
- Melt remaining two tablespoons of butter on a skillet over low-medium heat. Add onion, garlic and cabbage, and sauté for seven to eight minutes. Season with salt and pepper.
- Add cooked egg noodles to cheese and sour cream mixture, then fold in the onions and cabbage.
- Transfer noodles to a baking dish and bake at 350° F for about 30 minutes or until slightly golden on top.
- Remove from the oven, garnish with fresh dill and serve.