Kittencal's Onion & Mushroom Noodle Kugel
December 08, 2013
Categories: Comfort Food, Lunch, Casseroles, Side Dishes, Pasta, Vegetables, Mushrooms, Onions, Jewish, Budget-Friendly, Easy/Beginner Cooking, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Potluck, Rosh Hashanah, Sunday Dinner, Thanksgiving, Winter, Oven Bake, Kosher, Non-Dairy, Vegetarian, Make it from scratch more
"You have to love onions if your making this because it's the browned onions that gives this it's flavor, don't make this without them! This is a recipe that goes back over 30 years, it was given to me by my Jewish girlfriend, I have made this kugel hundreds of times over the years, I thought I had already posted this one here but seems I did not. The amount of mushrooms I have listed is 500 grams fresh but you could increase a little, onions however do matter, for the best flavor use no less than 3 pounds, but you can use more if you want. Note, since a lot of oil and eggs are used, this is not for anyone on a low-fat and/or low-cholesterol diet. You will LOVE this and make it all the time! Since the amount of oil is not listed it is not included in the nutritional facts, this does require a lot of oil!"
- Serving Size: 1 (303.9 g)
- Calories 235.2
- Total Fat - 5.3 g
- Saturated Fat - 1.7 g
- Cholesterol - 177.4 mg
- Sodium - 733.1 mg
- Total Carbohydrate - 36.8 g
- Dietary Fiber - 5.9 g
- Sugars - 10.6 g
- Protein - 10.7 g
- Calcium - 115.8 mg
- Iron - 2.1 mg
- Vitamin C - 20.5 mg
- Thiamin - 0.4 mg
Grease a 13 x 9-inch baking dish.
Preheat oven to 350 degrees F (oven rack must be at lowest position).
In a pot cook the egg noodles according to package directions; drain the rinse well until cold water (drain very well again). Place cooked noodles in a large bowl; set aside.
Add some oil to a large skillet. Add in mushrooms and saute until soft. Remove to the bowl that has the noodles.
Coat bottom of a large skillet generously with oil, then heat over medium-high heat (in order to brown the onions you need lots of oil!). Add in chopped onions and the 1 tsp of sugar; cook stirring very frequently with a wooden spoon until lightly golden brown but not black!...the onions must be light browned for the best flavor and seeing that you are using a large amount of onions this may take up to 30 minutes!
To the bowl (with the cooked noodles) add the browned onions with ALL of the oil from the skillet, mix very well then add lightly beaten eggs, mix well with a wooden spoon, then season with lots of black pepper and a fair amount of salt (this needs a lot of salt!) if the mixture looks dry add in a little more oil then mix again.
Pour the noodle mixture into the pan, then spread evenly.
Bake until the top is light or dark golden brown (about 35 minutes for light, more for dark, I prefer mine light brown on top or the noodles get very crisp).
Tips & Variations
No special items needed.