Food and Recipes Dish Casserole Cheesy Savory Kugel Be the first to rate & review! This savory kugel uses simple ingredients like cottage cheese as the base of the casserole. By Sara Bradley Published on November 30, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Brockman Active Time: 50 mins Total Time: 2 hrs 35 mins Servings: 12 The mixture of tender, layered noodles and dense soft cheeses makes this savory kugel an ultra comforting dish. The granulated onion and ground fennel add depth to the rich, dairy-loaded side, while honey lends a subtle sweetness. We call for Diamond Crystal salt in the ingredient list because of the size of its crystals. If using Morton’s at home, you’ll want to start with about half the amount called for, and then can adjust to taste as needed, as it’s far more concentrated. Serve this kugel alongside roasted or braised meat, like brisket. It also goes great with Sara Bradley’s Freight House Fried Chicken. Ingredients 1 lb. uncooked wide egg noodles 1/2 cup unsalted butter 2 cups chopped yellow onions (from 2 medium onions) 1/4 tsp. ground fennel seed 3 Tbsp. kosher salt, divided 12 large eggs 1 1/2 lb. sour cream (about 3 cups) 1 1/2 lb. 4% milk fat cottage cheese (about 2 3/4 cups) 8 oz. goat cheese, crumbled (about 1 cup) 1/4 cup honey 1 Tbsp. granulated onion 1 tsp. black pepper Directions Prepare baking pan: Coat a 13- x 9-inch baking pan with cooking spray. Cook noodles: Cook noodles according to package directions; drain and set aside. Cook onion and fennel: Heat butter in a large skillet over medium-high until melted and bubbly. Add onions, fennel, and 1 tablespoon of the salt; cook, stirring often, until onions are softened and translucent, 5 to 7 minutes. Remove from heat, and let cool slightly, about 20 minutes. Meanwhile, preheat oven to 325°F. Make egg and cheese mixture: Whisk eggs in a large bowl until well combined; set aside. Gently stir together cooled onion mixture, sour cream, cottage cheese, goat cheese, honey, granulated onion, pepper, and the remaining 2 tablespoons salt in a separate very large bowl until combined. Stir in eggs until incorporated. Fold in cooked noodles. Bake kugel: Pour mixture into prepared pan, and spread in an even layer; cover with aluminum foil. Bake in preheated oven for 45 minutes (edges of kugel will be just starting to set). Remove foil, and bake until light golden and set in the middle, 22 to 30 minutes. Transfer to a wire rack, and let cool at least 15 minutes or up to 3 hours. Serve warm, cold, or at room temperature. Rate It Print