Mushroom Kugel

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Mushroom Kugel

This is what my grandma cooked so often I think she could make it in her sleep. It is crunchy on top, soft in the middle, savory and so wonderful with roasted chicken or braised meat. Pour the meat juices over the noodles.

  • Duration
  • Cook Time
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  • ServingsServings

Ingredients

  • 5 tablespoons olive oil, vegetable oil or rendered chicken fat
  • 1 large onion, sliced
  • 10-12 ounces mushrooms, sliced
  • 12 ounces thin egg noodles
  • 4 large Eggs, beaten
  • Salt and freshly ground black pepper to taste
  • paprika

Preparation

Preparation

1 Preheat the oven to 375 degrees. Lightly grease a 9”x13” baking dish. Heat 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the onion and mushrooms and cook for 3 minutes. Remove from the heat and set aside. Cook the noodles according to package directions, drain and place in a
2 large bowl. Add the remaining fat, cooked vegetables and eggs. Stir to mix ingredients well. Season to taste with salt and pepper. Place in the prepared baking dish. Sprinkle the top with paprika. Bake for about 35 minutes or until the top is crispy and brown. Makes 6-8 servings

Special instructions

This is what my grandma cooked so often I think she could make it in her sleep. It is crunchy on top, soft in the middle, savory and so wonderful with roasted chicken or braised meat. Pour the meat juices over the noodles.