“A Kugel to Savor for Rosh Hashanah” via The New York Times

INGREDIENTS

Butter to grease pan
8 ounces medium egg noodles, preferably high-quality pappardelle
1 ½ cups cottage cheese (with curds, not creamed or whipped) or farmer cheese
1 ½ cups sour cream
½ medium onion, finely minced
1 clove garlic, chopped
1 tablespoon Worcestershire sauce
Dash of Tabasco sauce
1 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoons grated Parmesan
¼ cup chives, sliced

PREPARATION

1. Heat oven to 350 degrees. Butter the inside of a 2 or 2 1/2-quart casserole or gratin dish.
2. Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes. Drain the noodles, put in a medium bowl, and toss with cottage or farmer cheese, sour cream, onion, garlic, Worcestershire sauce, Tabasco and salt and pepper.
3. Spoon into the buttered dish and sprinkle with the Parmesan and chives. Bake until golden and crusty on top, 35 to 40 minutes.