Mushroom-Noodle Bake
This recipe was inspired by noodle kugel that’s served at Jewish holidays. Traditionally, kugel is sweet, but mushrooms make this savory version a side dish suitable for all kinds of holiday meals. Use white, cremini or baby bella mushrooms, or a combination.
Ingredients
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1 bag (16-ounce) wide egg noodles, cooked and drained
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6 tablespoons olive oil
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1½ pounds mushrooms, sliced
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1 cup onion, chopped
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1½ cups sour cream
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½ cup milk
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3 eggs, beaten
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1½ teaspoons thyme
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½ teaspoon paprika
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½ teaspoon black pepper
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1 teaspoon salt
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Chopped parsley for garnish
Directions
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Put the cooked egg noodles in a large bowl and set aside. Preheat the oven to 350 degrees.
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Pour the olive oil into a large sauté pan over medium heat, and add the mushrooms and onion. Add a pinch of salt and cook, stirring, until the vegetables are soft and most of the liquid from the vegetables is gone, about 4 minutes.
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Add the mushrooms and onions to the noodles and toss gently to combine. In a separate bowl, combine the sour cream, milk, eggs, thyme, paprika, pepper and salt; then stir into the noodle mixture.
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Spray a 9-by-13-inch baking dish with nonstick cooking spray, then pour in the mixture, spreading it evenly. Bake for about 1 hour or until the casserole is cooked through and lightly brown on top. Let cool for a few minutes to let it set and garnish with parsley before serving.
