UPDATED:  23 April 2007

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Baked fish, potato, onion casserole topped with chedder cheese.

Appel Kugel

Cottage Cheese Casserole

Baked Fish, Potato  and Onion Casserole



See Apple Kugel


Cottage Cheese Casserole

Kosher Dairy Noodle Kugel : http://kosherfood.about.com/od/dairymaindishes/r/kugel_noodle_d.htm

Cottage Cheese Noodle Kugel (Dairy)

From Giora Shimoni,

This Sweet Dairy Noodle Kugel has old fashioned flavor. It is a great brunch dish, when served with bagels and spreads. It is also the perfect dish to serve at the end of a fast such as Tisha B'Av or Yom Kippur.


* 16 ounces (400 gm) broad egg noodles

* 4 Tbsp. (50 gm) butter, melted

* 1 pound (500 gm) cottage cheese

* 1 pound (500 gm) sour cream or Israeli white cheese

* 4 eggs, beaten

* 1/2 cup sugar

* 2 Tbsp. vanilla extract

* 1 cup crushed cornflakes

* 1 tsp. cinnamon

* 1/4-1/2 cup sugar


1. Cook noodles in boiling water according to package direction. Drain and rinse with cold water.

2. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.

3. Pour into a greased 9x13 inch pan.

4. In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of the noodle mixture.

5. Bake for about 1 hour at 350 degrees Fahrenheit or until the top is brown.



Baked Fish, Potatoes and Onion Casserole


1.  One pound of baking potatoes that have been sliced thin

2. One large white onion that has been sliced very thin

3. One pound of fillet of fish cut into 1 inch cubes

4. buttered 12 X 8 baking dish or  3 - quart casserole dish


1 lb potatoes

1 large white onion

1 small green or red bell pepper (optional)

1 /2 tsp dried oregano that has been crushed

1 lb boneless fillet of fish

1/2 cup butter or margarine (You can use less butter, maybe 1/4 cup if that is your preference).

1/4 cup all-purpose flour

2 cups milk

3/4 cup of shredded cheese (I prefer cheddar but you can spice it up with pepper cheese)

salt to taste

black pepper to taste

granulate garlic to taste (optional)

Arrange ingredients in casserole thusly::

Layer the ingredients in the dish with potatoes.  1/2 of the potatoes then layer with 1/2 of the fish.  Sprinkle 1/2 of the onions and 1/2 of the peppers  over the fish.  Add a couple of of slices of butter , about 1/2 of the 1/4 cube, and 1/4 of the oregano.  Sprinkle grandulated garlic, salt and pepper to your own taste.  Add over this the rest of the potatoes, the fish, onions, Peppers and oregano.  Use up the rest of the 1/4 cube of butter.

White Sauce:  

Melt 1/4 cup butter in a saucepan over medium heat. Pour in the milk and  stir in the flour and cook until it thickens.  Be careful not to let it brown.  So stir constantly.  Then pour the white sauce over the casserole.  

Cover the casserole and bake for about  35 minutes in a 375 degree F. oven.  

Take casserole out of oven .

Uncover casserole.

Test to see if the potatoes have soften to your liking take a fork and test the hardness of the potatoes on top..

Sprinkle the cheese over the casserole and place back into the oven until the cheese is melted which should be about 5 minutes.

Remove from oven.  Place 1/4 of the sliced peper on top for garnish.


History of Kugel & Links

LINK -  Wikipedia:  http://en.wikipedia.org/wiki/Kugel#Germanic_origin


Kugel made with egg noodles

Kugel (Yiddish: ÆÂÆÏ kugl or ÆÂÆÚÏ, pronounced koogel or kigel {being that the "u" takes on an "i" sound in eastern european Yiddish}, also often referred to in the diminutive kugele, kigele) is any one of a wide variety of traditional baked Jewish side dishes or desserts. It is sometimes translated as "pudding" or "casserole".

Kugels may be sweet or savory (salty). The most common types are made from egg noodles or potatoes and often contain eggs, but there are recipes in everyday use in modern Jewish kitchens for a great diversity of kugels made with different vegetables, fruit, batters, cheese, and other flavorings and toppings. Kugel-making seems to be continually changing and <<


LINK - ABOUT:  http://kosherfood.about.com/od/sidedishes/tp/rec_kugels.htm

>>Kugels have been a staple of Jewish cooking for centuries. Kugel, which means "ball" in German, originally referred to balls of noodle dough encased around fruity filling and steamed in covered pots. Kugels evolved over time into baked casserole dishes. Today there are recipes for both sweet kugels (generally dairy) and savory kugels (usually pareve*).<<

*pareve =prepared without meat, milk, or their derivatives and therefore permissible to be eaten with both meat and dairy dishes according to dietary laws. ORIGIN Yiddish.

* Photo Credit: HEARTY SOUPS AND CASSEROLES / Favoirte Recipes #3,  p. 77.