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Thyme Lokshen (Savory Kugel)

Noodles and sauce so thick you can slice them!

Thyme Lokshen (Savory Kugel)

Many people know kugel as a traditional jewish dessert, a sweet food that’s often flavored with cinnamon, apples, and/or nuts. This unique combination of sweet ingredients baked into a noodle casserole can be controversial in non-jewish circles. But, there are many savory versions as well, some made with potatoes and some with noodles.

This thyme lokshen is one of the savory kugels, flavored with thyme leaves in a creamy sauce that’s baked into rich egg noodles.

Thyme Lokshen (Savory Kugel)

As it bakes the sauce thickens into almost a pasta pie, so thick you can slice it into wedges or squares. The flavor is smooth, comforting, is the perfect dish to add some savory goodness to the dinner table. Plus, this makes a great lunch when reheated the next day.

To make this recipe begin by cooking your egg noodles to al dente. They will finish cooking in the casserole dish, but this first cooking gives them a head start.

Thyme Lokshen (Savory Kugel)

Then sauté some chopped onion and garlic in a large skillet. I used a cast iron skillet and then used that to also bake in. The sauce is a creamy blend of cottage cheese, eggs, and heavy cream. Pulse these together in a food processor or blender until very smooth. The thyme adds a lot of flavor, as does a little sprinkle of parsley on top once it’s finished baking.

Bake this until firm, about 50 minutes. You’ll need to cover it part way through cooking to make sure it doesn’t get too brown on top.

Thyme Lokshen (Savory Kugel)

And, that’s it- there’s nothing else needed to top this tasty noodle bake. Just dig in and enjoy!

Serves 8-10

30m prep time

1h cook time

259 calories

Rated 5 out of 5
Rated by 1 reviewers
  • 8 oz wide egg noodles
  • 8 tablespoons (1 stick) unsalted melted butter, divided
  • 1 large yellow onion, minced
  • 4 cloves garlic, minced
  • kosher salt and black pepper, to taste
  • 1 1/2 cups (12 oz) sour cream
  • 1 cup (10 oz) cottage cheese
  • 1/2 cup heavy cream
  • 3 eggs, lightly beaten
  • 1/2 teaspoon dried thyme
  • chopped fresh parsley for garnish
  1. Prepare noodles to package directions for al dente. Drain and set aside. Preheat oven to 375˚F.
  2. Heat 2 tablespoons butter in 10” oven-safe skillet over medium. Add onion and cook until tender and developing color, about 10 minutes, adding garlic after 8 minutes. Season with salt and pepper.
  3. Combine sour cream, cottage cheese, and heavy cream in blender or food processor. Pulse until smooth. In large bowl combine cream mixture with eggs, remaining butter, and thyme. Add salt and pepper to taste. Stir in noodles and cream sauce to onion mixture in skillet.
  4. Bake for 35-40 minutes, covering after 20 minutes. Allow to cool for 15 minutes before cutting into slices to serve.

Recipe adapted from Saveur.

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