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.
|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|
Preheat the oven to 375F and spritz a 9-inch glass or ceramic baking dish with nonstick baking spray.
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.
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.
Fold the salmon and the reserved cooked noodles into the kugel filling with a spatula, then pour into the prepared baking dish.
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.
Allow to cool for 10 minutes before cutting and serving.
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