Smoked Salmon, Dill and Cream Cheese Kugel

What do you get when you cross a creamy noodle casserole with everyone’s favorite bagel toppings? You get a savory, smoky, all-in-one dish that’s certain to be a new brunch favorite with family and overnight guests.

Casey Barber

Smoked Salmon, Dill and Cream Cheese Kugel

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    Ingredients

    6 ounces broad egg noodles 2 tablespoons minced fresh dill
    8 ounces (1/2 pound) small-curd cottage cheese, at least 4 percent milkfat 1/4 teaspoon kosher salt
    1 cup sour cream 1/4 teaspoon freshly ground black pepper
    4 ounces cream cheese, softened 1/4 pound thinly sliced smoked salmon, cut into 1/2-inch pieces
    2 large eggs

    directions

    Prep: 20 min Total:
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    • 1

      Preheat the oven to 375F and spritz a 9-inch glass or ceramic baking dish with nonstick baking spray.

    • 2

      Bring a 3- to 4-quart stockpot filled with water to a boil and add the noodles. Cook for about 8 minutes until al dente, then drain and reserve.

    • 3

      While the noodles cook, whisk the cottage cheese, sour cream, cream cheese, eggs, dill, salt and pepper together in a large bowl until well-combined.

    • 4

      Fold the salmon and the reserved cooked noodles into the kugel filling with a spatula, then pour into the prepared baking dish.

    • 5

      Bake for 45 minutes to 1 hour, until the filling is set and the noodles are starting to brown at the tips; timing may vary based on your oven and the baking dish used.

    • 6

      Allow to cool for 10 minutes before cutting and serving.

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