Please consult the OU's guidelines for checking fruits and vegetables.

Onion and Noodle Kugel
Onion and Noodle Kugel Eileen Goltz | Dairy
1 hour, 35 minutes 30 minutes
1 hour, 5 minutes
8 to 10 first course/side dish servings or 4 to 6 main dish servings

This dish is a modified version of a recipe created by Susan Belsinger, a member of Les Dames d’Escoffier.

  • 1 lb. wide egg noodles
  • About 2 Tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 Tablespoon margarine
  • 1 lb. onions
  • 2 cups milk
  • 1 cup small-curd cottage cheese
  • 2 extra-large eggs, lightly beaten
  • 1 teaspoon salt
  • About ½ teaspoon freshly ground pepper
  • ⅓ cup and 2 Tablespoons freshly-grated parmesan cheese
  • ½ teaspoon paprika
  • Few dashes cayenne pepper
  • 2 teaspoons fresh marjoram or thyme or ¾ teaspoon dried
  • ½ cup chopped parsley
  • 2 Tablespoons fresh snipped chives or green onions
  • ¾ cup dried breadcrumbs

  1. Cook the noodles al dente, toss them with about 1 Tablespoon of olive oil and the garlic. Season with salt and pepper.
  2. Preheat the oven to 375°F. Grease a 2-quart dish and set it aside.
  3. Peel onions, quarter lengthwise, and cut crosswise into 1/4-inch thick pieces. In a large saute pan, heat the butter and remaining one Tablespoon olive oil over medium heat. Add the onions and saute, stirring occasionally, for about 10 minutes.
  4. While the onions are sauteing, in a large bowl combine the milk, cottage cheese, eggs, salt, pepper, 1/3 cup of the parmesan, the paprika, cayenne, marjoram or thyme, parsley and chives and blend until the ingredients are well mixed.
  5. Add the cooked noodles to the bowl, along with the sauteed onions, and stir well to combine. Transfer the mixture to the prepared dish. Sprinkle the breadcrumbs with the remaining parmesan over the top of the kugel.
  6. Bake for 15 minutes, reduce the heat to 325°F and bake for 25 minutes longer. Remove from oven and serve hot.

Kashrut Instructions


DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.


INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.


  1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
  2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
  3. If insects are found in a scallion, scallion must be discarded.