RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Kugel, Goat Cheese and Scallion - dairy
1 lb wide egg noodles 3/4 lb creamed cottage cheese 1/2 lb fresh chevre (goat cheese) -- crumbled 1 cup sour cream 1 cup finely chopped scallions -- w/some green 1 to 2 T minced fresh chives 2 t kosher salt 1 t freshly ground pepper 1/2 cup (1 stick) unsalted butter -- melted 6 large eggs -- beaten 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. NOTES: Here is a different baked noodle pudding from a wonderful cookbook called ONIONS, ONIONS, ONIONS by Linda & Fred Griffith They recommend serving it with a Chardonnay wine. It goes great with chicken, and also as a stand alone brunch dish.
