EAR's Mom's Yummy Dairy Kugel (savory, not sweet!)
Just in time for Sukkot, but also good for Shavuot and other dairy meals, here's a great kugel recipe. The quantity of ingredients is very flexible. Warning, though: this is NOT a sweet kugel, since my family doesn't believe in that kind of thing. And it's not low-fat. But it's not meant to be eaten all the time.
1. one 16 oz. package of broad egg noodles
2. 16 oz. cottage cheese
3. 8-16 oz. sour cream, depending on your taste/calorie/fat preferences (just don't use light or nonfat. If you don't want to use sour cream at all, just up the number of eggs to 4 or 5)
4. 2 onions chopped small
5. 2-3 eggs (use more if using less or no sour cream)
6. butter for sauteeing
Chop the onions in a substantial amount of butter until they're soft and sweet, but try not to brown them. While you're doing this, boil the noodles as usual. When they're just a little firmer than you would normally cook them for immediate eating, drain them and throw them back into the pot. Mix in the onions, cottage cheese, and sour cream, then season with salt and lots of pepper to taste. Then add in the (lightly pre-whisked) eggs and mix thoroughly. Pour the noodle mixture into a lasagne pan (Pyrex, foil, or otherwise) and bake at 375 until the top is golden brown and crunchy, about 45 minutes.