“A Kugel to Savor for Rosh Hashanah” via The New York Times
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
- Heat oven to 350 degrees. Butter the inside of a 2 or 2 1/2-quart casserole or gratin dish.
- 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.
- Spoon into the buttered dish and sprinkle with the Parmesan and chives. Bake until golden and crusty on top, 35 to 40 minutes.