Mushroom-Walnut Noodle Kugel
20m prep 55m cook 1h 25m ready
10 to 12 side-dish servings Kugel is a type of casserole served at traditional Jewish holiday meals, and there are countless recipes for them, both sweet and savory. For another savory favorite, see Potato Kugel. If you prefer a dish without a crunchy top, bake covered with foil. Preheat the oven to 350°F. Grease a 13 × 9-inch baking dish.
Ingredients
- ½ cup vegetable oil
- 2 medium onions, thinly sliced
- 1 large portobello mushroom cap, cut into 1-inch pieces
- 8 ounces button mushrooms, sliced
- Salt and black pepper to taste
- 12 ounces dried egg noodles
- 5 large eggs, well beaten
- ¾ cup coarsely chopped toasted walnuts
Let's Cook
-
Step 1.
Heat in a large skillet over medium-high heat: ½ cup vegetable oil
-
Step 2.
Add and cook, stirring, until golden brown, about 10 minutes: 2 medium onions, thinly sliced
-
Step 3.
With a slotted spoon, transfer the onions to a bowl. Add to the oil remaining in the skillet: 1 large portobello mushroom cap, cut into 1-inch pieces; 8 ounces button mushrooms, sliced; Salt and black pepper to taste
-
Step 4.
Cook, stirring, until the mushrooms are browned, about 10 minutes. Set the skillet aside. Meanwhile, cook in a large pot of boiling salted water: 12 ounces dried egg noodles
-
Step 5.
Drain and place in a bowl. Add and stir together well: 5 large eggs, well beaten
-
Step 6.
Stir in the onions and mushrooms with the oil from the skillet, along with: ¾ cup coarsely chopped toasted walnuts
-
Step 7.
Pour the mixture into the baking dish and bake until lightly browned, about 35 minutes. Let stand 10 minutes before serving.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.