Savory Noodle Kugel with Leeks and Mushrooms

Prep time: 20 minutesCooking time: 40 minutesTotal time: 1 hour


This is typically served as a side dish.  If you want to make a more authentic kugel, substitute the linguine for egg noodles.


8 ounces
linguine (uncooked)
2 tablespoons
vegetable oil
2 cups
leeks (cleaned and sliced)
8 ounces
mushrooms, button (sliced)
eggs (beaten)
1/2 cup
sour cream
1/4 teaspoon
1/4 teaspoon
black pepper
1 1/2 teaspoon


Preheat oven to 375°F. Grease a 9 x 13 inch casserole dish. Cook the noodles in boiling water for 5-6 minutes, until just al dente. Drain and rinse noodles. While the noodles are cooking, heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Sauté the leeks for a few minutes and then add the mushrooms and sauté until tender, about 5-10 minutes. In a large bowl, mix the cooked noodles, sautéed vegetables, eggs, sour cream, salt, pepper and 1 teaspoon of paprika. Pour into the casserole dish, sprinkle with the remaining paprika, cover with foil and bake for 30 minutes. Remove the foil and bake another 10-15 minutes to brown the top. Serve hot.


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