Ingredients and Weight:
- Noodles (egg noodles or broad egg noodles): 1 pound
- Butter: 4 tablespoons
- Yellow onion, chopped: 1 medium
- Cream cheese, softened: 8 ounces
- Sour cream: 1 cup
- Vegetable broth: 1 cup
- Heavy cream: 1/2 cup
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish: 1/4 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cook the noodles according to package instructions. Drain and set aside.
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter in a skillet over medium heat. Add the onion and cook until softened.
- In a large bowl, combine the noodles, onion, cream cheese, sour cream, vegetable broth, heavy cream, salt, and pepper. Mix well.
- Transfer the mixture to a greased 9x13 inch baking dish.
- Melt the remaining 2 tablespoons of butter and pour over the noodle mixture.
- Bake for 60-75 minutes, or until heated through and golden brown on top.
- Garnish with fresh parsley and serve hot.
Nutritional Information:
- Calories: 400 per serving (1/8 of recipe)
- Fat: 20g
- Protein: 20g
- Carbohydrates: 40g
Dish Characteristics:
- Rich and creamy
- Warm and comforting
- Savory and slightly sweet
- Topped with a golden brown crust
User Comments:
- "This Kugel is so delicious! It's like a cross between mac and cheese and lasagna."
- "I love the combination of flavors in this dish. The creaminess of the cream cheese and sour cream balances out the savory onion and noodles."
- "This is a great dish to serve for brunch or dinner. It's easy to make and everyone loves it!"
Special Precautions and Tips:
- To make the Kugel more cheesy, add an additional 4 ounces of cream cheese or 1 cup of shredded cheddar cheese.
- For a crispy crust, sprinkle breadcrumbs or crushed nuts on top of the Kugel before baking.
- The Kugel can be made ahead of time and reheated when ready to serve.
