Savory Brown Butter Noodle Kugel

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cottage cheese

🥗Healthier: ricotta cheese

💰Cheaper: cream cheese

Ricotta provides a similar texture with a lighter flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with a unique flavor.

Preheat oven to 375℉. Lightly grease a 9x13 casserole dish and set aside.

In a large stock pot, bring salted water to a boil. Cook egg noodles according to package directions for al dente noodles. Drain, rinse, and pour into prepared casserole dish. Set aside.

Meanwhile, in a small saucepan over medium heat, melt butter, stirring frequently. Butter will begin to foam and boil. After 4 to 5 minutes you will see brown flecks appear in the bottom of the pan. Continue to stir until butter is golden and flecks are a medium brown color. Watch closely - butter will brown quickly. Process takes about 5 to 7 minutes. Remove from heat and allow to cool slightly.

In a large bowl, add eggs and whisk to combine. Add sour cream, cottage cheese, salt, pepper, thyme, and sage. Whisk to combine. Last, add your brown butter (including the browned bits at the bottom of the pan) and stir to combine.

Pour egg mixture over noodles and gently stir to coat. Bake for 50-60 minutes, or until casserole is completely set in the center. Leave casserole uncovered for a crunchy noodle crust, or cover with foil for half of baking time for a less crunchy crust.

Remove from oven and allow to set for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens