Did you know that Sisterhood makes between 35-40 kugels for our Break Fast? One of the favorites is the lox kugel; this recipe is for a family size, 9x13 pan.
Ingredients
12 ounces egg noodles, cooked
1 large onion, coarsely chopped, sauteed in canola oil on medium low heat until caramelized a medium brown color. Cool slightly
2 c. milk or half and half
8 ounces cream cheese, softened
1 c. cottage cheese
1 c. sour cream
7 eggs, beaten
6 ounces lox or smoked salmon, finely chopped (I used a food processor)
1/4-1/3 cup capers
1 T. dried dill
Salt and pepper to taste
1 stick butter or margarine, melted
Directions
Preheat the oven to 350℉. Spray a 9x13x pan with Pam. Mix cream cheese, eggs, milk, sour cream, and cottage cheese together until well mixed. Fold in the rest of the ingredients. Pour into the greased pan. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes. Test for doneness by sticking a butter knife in the kugel. If it comes out clean it's done. This kugel can be frozen.
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