Mushroom-Noodle Bake

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Servings: 8-10

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

1 bag (16-ounce) wide egg noodles, cooked and drained

6 tablespoons olive oil

1½ pounds mushrooms, sliced

1 cup onion, chopped

1½ cups sour cream

½ cup milk

3 eggs, beaten

1½ teaspoons thyme

½ teaspoon paprika

½ teaspoon black pepper

1 teaspoon salt

Chopped parsley for garnish

Directions

Put the cooked egg noodles in a large bowl and set aside. Preheat the oven to 350 degrees.
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.
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.
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.