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Categories:Viewed: 36 - Published at: 6 years ago
Ingredients
- 6 ounces fine egg noodles, cooked according to package,rinsed and well drained
- 12 cup unsalted butter
- 3 cups chopped onions
- 1 14 cups sour cream
- 1 14 cups small curd cottage cheese
- 1 tablespoon poppy seed
- 4 eggs
- 1 teaspoon salt
- 14 teaspoon black pepper
Method
- Put oven rack in middle position and preheat to 375F.
- Melt butter in a 12-inch heavy skillet over moderate heat.
- Brush muffin tin (s) with some of the butter.
- Add onions to skillet and cook slowly and stirring occasionally until golden, about 20 minutes.
- Don't burn the edges; adjust your heat lower if need be.
- Transfer onions to a large bowl; allow to cool slightly then stir in noodles, sour cream, cottage cheese, and poppy seeds.
- In another bowl, lightly beat the eggs with the salt and pepper.
- Stir the eggs into the noodle mixture until well combined.
- Divide mixture among the muffin cups (you can fill very nearly to the tops) and bake until golden and puffed, 40 to 45 minutes.
- Cool kugels in pan 5 minutes; loosen edges with a thin knife or spatula, and serve.
