Kugel with cherve, scallions and chives
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Wide egg noodles |
| ¾ | pounds | Creamed cottage cheese |
| ½ | pounds | Fresh chevre (goat cheese) |
| Crumbled | ||
| 1 | cup | Sour cream |
| 1 | cup | Finely chopped scallions -- |
| W/some green | ||
| 1 | To 2 T | |
| 2 | teaspoons | Kosher salt |
| 1 | teaspoon | Freshly ground pepper |
| ½ | cup | (1 stick) unsalted butter -- |
| Melted | ||
| 6 | larges | Eggs -- beaten |
| Minced fresh chives | ||
Directions
Preheat oven to 350. Thoroughly butter a 12x9 baking dish. Bring a large pot of salted water to a brisk boil. Add noodles and cook just until tender, about 10 minutes. Drain thoroughly and cool. In a large mixing bowl, blend cottage cheese, chevre, and sour cream. Add scallions, chives, salt & pepper, melted butter and beaten eggs. Blend thoroughly. Fold in noodles and blend well. Pour into the prepared baking dish. Bake for 1 hour or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Recipe By : Bevmed
From: Favorite Fruitcakes By Moira Hodg File