Pam

Mushroom Cheddar Kugel

My Mushroom and Onion Kugel has always been one of my favorite holiday dishes, and also one of the most popular recipes on my blog. This version is a twist on that recipes, adding sour cream and cheese to make it a dairy version — perfect as a side for a dairy meal and great as the main, served with a green salad. There’s a soup in my soup cookbook called Mushroom Cheddar Chowder — this is the kugel version!

I love a simple button or crimini mushrom, but you can use a variety of mushrooms if you like. And I really like to use old cheddar because I want to taste the cheese, but if you prefer using a milder cheddar, go ahead.

I like to eat this right after it’s baked, but it can also be frozen after it’s baked, then thawed and reheated when you’re ready for it. This kugel is great for Shavuot, a Rosh Hashana lunch or to break a fast.

Mushroom Cheddar Kugel

A dairy twist on my Mushroom and Onion Kugel, this one adds sour cream and cheddar cheese and makes a lovely meal with a side salad.  Serves 8-12.


Ingredients

    • 12 oz / 340 grams broad egg noodles
    • 4 Tbsp. olive oil
    • 2 lbs. / 908 grams button or cremini mushrooms, thinly sliced
    • 1 large yellow onion, peeled and diced (approximately 8 oz / 227 grams)
    • 1 1/2 tsp. salt, divided
    • 3/4 tsp. ground black pepper, divided
    • 2 Tbsp. all-purpose flour
    • 8 large eggs
    • 1 cup sour cream
    • 12 oz / 340 grams cheddar cheese, grated (I like to use old cheddar)

    Directions

      • Preheat your oven to 350ºF / 175°C.
      • Cook the noodles according to package directions and drain well.
      • In a large skillet or pot, heat the olive oil over medium-high.  Add the mushrooms, onions, 1/2 tsp. salt and 1/4 tsp. of black pepper and cook, stirring for 15-20 minutes, or until the mushrooms and onions are soft and the liquid the mushrooms released has evaporated.
      • Add the mushrooms and onions to the noodles and mix through. Sprinkle the flour over the noodles and mix well. Let cool.
      • Once cooled, add the remaining 1 tsp. of salt, 1/2 tsp. of black pepper, eggs, and sour cream and thoroughly mix.  And the grated cheddar cheese and mix until evenly distributed.
      • Pour the mixture into an oiled 9″x13″ baking dish, using a spatula to spread it out evently.
      • Bake for 60-70 minutes, or until the top is golden brown and the centre is firm to the touch.
      • Let the kugel rest for about 15 minutes and serve!

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