Spinach Noodle Kugel

To prevent the kugel from being soggy, squeeze as much excess liquid from the thawed spinach as you can.

Makes 8 servings Total time: 1 hour

COOK:

8

COMBINE:

6 1 1 2 2/3 1/4 1

1/4

STIR IN:

10 1/2 oz. wide egg noodles oz. cream cheese, softened cup sour cream cup full-fat cottage cheese eggs cup whole milk cup shredded onion Tbsp. each minced lemon zest and fresh lemon juice tsp. freshly grated nutmeg oz. frozen chopped spinach, thawed and squeezed dry cup grated Parmesan Salt and black pepper to taste

Preheat oven to 325°. Coat a 2-qt. baking dish with nonstick spray.

Cook noodles in a pot of boiling salted water 5 minutes; drain.

Combine cream cheese, sour cream, cottage cheese, eggs, milk, onion, zest, lemon juice, and nutmeg in a large bowl using a hand mixer on medium speed. Stir in noodles and spinach and season with salt and pepper; transfer to prepared dish.

Top kugel with Parmesan; bake until top is golden and kugel is set, 45 minutes. Let kugel rest 5–10 minutes before serving.

Per serving: 351 cal; 19g total fat (11g sat); 136mg chol; 424mg sodium; 27g carb (2g fiber, 6g total sugars); 16g protein