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Categories:Viewed: 11 - Published at: 7 years ago
Ingredients
- 2 tsp. grated lemon peel
- 2 slices whole-wheat sandwich bread, crusts removed, torn into large pieces
- 2 tsp. olive oil
- 8 oz. dry, wide or medium egg noodles (6 cups)
- 2 large eggs
- 1 1/2 cups 1% fat cottage cheese
- 1 cup reduced-fat sour cream or plain low-fat yogurt
- 5 scallions (white and light green parts), chopped
- 3 Tbs. chopped fresh flat-leaf parsley
- 3 Tbs. chopped fresh dill
Method
- Bring large pot of lightly salted water to a boil.
- Preheat oven to 325F.
- Coat 8-inch square or other 2-quart baking dish with cooking spray.
- Sprinkle with lemon peel and set aside.In food processor, process bread until coarse crumbs form.
- Add oil and pulse until blended.
- Set aside.Add noodles to boiling water; stir to prevent sticking.
- Cook, stirring often, until barely tender, 2 to 3 minutes.
- Drain, rinse under cold running water until completely cool, then drain again.
- Set aside.In large bowl, whisk eggs.
- Add cottage cheese, sour cream, salt and pepper to taste; whisk until blended.
- Add scallions, parsley, dill and reserved noodles; mix with rubber spatula.
- Scrape into prepared baking dish.
- Sprinkle evenly with reserved bread crumb mixture.
- (Kugel can be made ahead to this point.
- Cover and refrigerate up to 8 hours.
- Bring to room temperature before baking.)
- Bake kugel, uncovered, until lightly browned and set, 35 to 40 minutes.
- Let cool slightly before serving.
