Ronnie's Notes
Kugel is an Eastern European Jewish favorite. It’s a pudding usually made with noodles, eggs, and mild cheese (such as cottage cheese or cream cheese). This “nouvelle kugel” brings in a savory element by including curry powder and sharp, tangy cheddar. It is a lovely accompaniment to baked or grilled fish or as part of a dairy vegetarian meal. Some suitable partners include Bulgur Wheat with Lentils (page xx), Caramelized Onions and Mushrooms (page xx), Couscous with Dried Cranberries and Toasted Almonds (page xx), Curried Quinoa Stir-Fry (page xx), Grilled or Broiled Salmon with Pineapple-Mango Salsa (page xx), and Roasted Pistachio-Crusted Salmon (page xx). Or serve it for brunch with muffins and fresh, cut-up fruit. You can make this a day or two ahead and store it in the fridge (rewarm at 350°F).
Instructions
Preheat the oven to 350°F.
Cook the noodles in a large saucepan until they are al dente, drain, and return them to the pan.
Add the sour cream, cottage cheese, eggs, curry powder, salt, and raisins.
Mix the ingredients thoroughly.
Place the mixture in a baking dish.
Combine the bread crumbs and butter and sprinkle on top of the noodles.
Top with the cheddar cheese.
Bake for or until the cheese has melted and the crust is lightly crispy.
Makes 4 servings.