This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y. They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce. To update it, use high-quality pappardelle egg noodles, which add richness. A sprinkling of chives brings flecks of color to the finished casserole.
Butter to grease pan
8 ounces medium egg noodles
1 ½ cups cottage cheese
1 ½ cups sour cream
½ medium onion
1 clove garlic
1 tablespoon Worcestershire sauce
Dash of Tabasco
1 teaspoon salt
Freshly ground pepper
2 tablespoons grated Parmesan
¼ cup chives
1. Heat oven to 350 degrees. Butter the inside of a 2 or 2 1/2-quart casserole or gratin dish.
2. Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes. Drain the noodles, put in a medium bowl, and toss with cottage or farmer cheese, sour cream, onion, garlic, Worcestershire sauce, Tabasco and salt and pepper.
3. Spoon into the buttered dish and sprinkle with the Parmesan and chives. Bake until golden and crusty on top, 35 to 40 minutes.
Adapted from “Regard Thy Table,” compiled by the sisterhood of the Larchmont Temple, 1950
• Prep: 45 Minutes
Source: New York Times (6 servings)