Monday, February 26, 2007

Broccoli and Cheddar Kugel

I don't know what a kugel is, but this is apparently what one is. I guess it's like a pasta casserole. Regardless, tonight for dinner he made us this recipe I found on the Country Living website. He did not enjoy making it, but we did enjoy eating it. It's nowhere near being fantastic, but it is comforting and good. For some reason the recipe keeps calling it a 'pudding,' but it is not creamy enough to be considered anything like a pudding. I liked it and am going to take it for lunch tomorrow, but we will probably not make it again.

Broccoli and Cheddar Kugel
1 1/2 teaspoons kosher salt
1 small carrot, grated
2 cups small broccoli florets
10 ounces medium egg noodles
2 yellow onions, grated (about 1 1/4 pounds)
8 ounces cream cheese, softened
8 ounces sour cream
2 cups cheddar cheese, grated
4 large eggs, beaten
1 teaspoon fresh-ground black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1 tablespoon unsalted butter

Heat oven to 375° F. Fill a large bowl with ice water and set aside. Bring a large pot of water to a boil. Add the salt and the carrots and cook for 1 minute. Add broccoli and cook 1 more minute, transfer vegetables to the ice water, let cool, and drain. Bring the pot of water back to a boil, add the noodles and cook for 8 minutes. Strain and cool under cold running water. Combine the remaining ingredients, except 1/2 cup cheddar, in a large bowl; add the broccoli, carrots and noodles, and gently toss. Pour the noodle mixture into a 3-quart casserole or eight 8-ounce dishes; top with the remaining cheese. Cover and bake for 30 minutes. Uncover the pudding and continue to bake for 20 more minutes. Let the pudding cool for 10 minutes before serving.

Yield: 8 servings

1 comment:

Lisa said...

Kugel is jew food! I know that because i'm jewish:) Anywho, it's usually a sweet dish, basically a noodle pudding with a custardy or ricotta-type tectured filling. Lots of people put raisins in it but ick, that's gross.

If you ever want to try the real kind, go to a jewish or 'new york' style deli. But i can't guarentee you'll like it!

I've never heard of it being savory actually.