Spinach-noodle kugel
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Egg noodles; extra wide |
| 16 | ounces | Cottage cheese |
| ½ | cup | Sour cream |
| 2 | Eggs | |
| 2 | tablespoons | Butter or marg. |
| 1 | Onion; chopped | |
| 1 | clove | Garlic; minced |
| 1 | pack | Frozen spinach [10 oz]; thawed,squeezed dry,chopped |
| ½ | cup | Red peppers;roasted, chopped |
| 2 | tablespoons | Parsley; fresh, chopped |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Preheat oven to 350. Cook noodles, drain and rinse in cold water.
Lightly butter a 2 qt. baking dish. Combine cottage cheese, sour cream and eggs. Stir in noodles. In a skillet melt butter and fry onion and garlic until tender. Add spinach, red peppers, parsley, salt and pepper. Cook 2 min. Combine spinach and noodle mixtures.
Transfer to baking dish, cover and bake 30 min; uncover and brown 15 min.
From "Women's World Weekly" Dec. 6, 1994: posted by Jim Weller Submitted By JIM WELLER On 05-22-95