Savory Mushroom Leek Kugel

September 24, 2009

mushroom leek kugel

I’d never made kugel before last week and decided that Rosh Hashanah was the perfect occasion to give the (usually) noodle casserole a try. In the spirit of tradition, the plan was to make a sweet kugel for dessert. But I quickly realized that making a brisket, veggies, a side and dessert was just too much for this 8-months along lady. Since bucking tradition is not an issue in this house, I switched gears and whipped up this savory kugel that served as a combo veggie-starch side dish for our Rosh Hashanah brisket.

Kugel is amazingly quick to make and so delish! Even better, it’s easily made with ingredients that can be fed to almost any eater in the house, from 8 months and up. I can’t wait to make a sweet version. In the meantime, this quick and hearty casserole will definitely become a part of my fall and winter repertoire. Maybe yours too?

Savory Mushroom Leek Kugel
serves 4-6 as a side dish
(can be served to kids 8+ mos)

1/2 lb organic egg noodles
4 tbsp organic olive oil
2 tbsp organic butter, plus more to grease baking dish
3 c chopped organic leeks (about 3 leeks)
1 tsp salt, plus more to taste
8 oz organic shitake mushrooms, cleaned and sliced
8 oz organic baby bellas, cleaned and sliced
1/2 c chopped organic dill
1 lb organic cottage cheese
1/4 c organic sour cream
ground black pepper

1. Preheat oven to 350 degrees. In the meantime, cook egg noodles according to package directions. Drain, rinse and set aside.

2. Heat 2 tbsp oil and 1 tbsp butter in a large pan over medium heat. Saute leeks until soft. Add remaining oil and butter and, once butter melts, add mushrooms and 1 tsp salt. Saute veggies until mushrooms are cooked through and begin to caramelize. Add dill, saute another minute or two, until fragrant. Remove from heat.

3. In a large bowl, mix cooked noodles, sauteed leeks and mushrooms, cottage cheese, sour cream, salt and pepper to taste. Put noodle mixture in a buttered 9″ baking dish. Bake for 45 minutes until noodles are heated through and top is golden brown.

Note: If feeding to beginner eaters, you may want to skip the salt in step 3. Instead, salt older kid and adult portions while serving. And, as always, be sure to cut up/mash noodles and mushrooms into appropriate bite sized pieces for early eaters.

4 Responses

  1. This looks absolutely delicious- we’ll be linking to it in our Recipes of the Week post!

  2. stacie says:


  3. Mandy says:

    Can this be made ahead of time and baked before serving?

  4. One Hungry Mama says:

    Yes, @Mandy, it can be. I’d mix, put in a casserole dish, cover, and refrigerate if baking within 24 hours. If it will be longer between prep time and baking time, I’d make and store all the components and then mix together right before baking so that the pasta doesn’t get soggy. Hope this helps!

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