Noodle Kugel Recipe | Side Dish Casserole | Holiday Casseroles

 Every holiday when ourr extended family gets together to celebrate the holiday with a large buffet.  Traditionally, each of us usually brings our same specialty every year.  I usually bring Polish Kielbasa, and my niece brings a Noodle Kugel Casserole.  Since Covid, she wasn't able to come, and I wasn't about to suffer Kugel withdrawals, so I learned to make her recipe!

Everyone enjoyed the custard texture - this casserole recipe weighed about 5 pounds I would say, so be sure to bake in a sturdy dish!

It's delish, and the perfect blend of sweetness cinnamon, rich and eggy comfort food!  A Noodle Kugel casserole dish is welcome at any holiday celebration - Thanksgiving - Christmas - New Year's Eve or brunch or party!  Use a warming tray if serving a crowd/

Try something different instead of potatoes!  Here's my recipe for Easter Kielbasa and my fun to make Easter Bunny Cake  This recipe is also great for a brunch to be served during Thanksgiving, Hanukkah, Christmas, New Years or any holiday party where there's a crowd.

My recipe for Bistro Baked Macaroni and Cheese is done in a water bath, and is also a party favorite.

Easy clean up in the kitchen with my Handmade Dish Cloths from Moomettes Crochet Shops!

Serve this Noodle Kugel in a pretty Casserole Dish for your family or guests.

Noodle Kugel

Ingredients:

1 package (1 lb.) Egg Noodles (I like to use Pennsylvania Dutch brand)

1/2 c. butter, melted

8 large eggs

2 c. sugar

2 c. sour cream

2 c. 4% cottage cheese

Topping:

3/4 c. cinnamon graham cracker crumbs (about 4 whole crackers)

3 Tbl. butter, melted

Directions:

1. Cook noodles according to package directions; drain.  Toss with butter, set aside.  In a large bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended.  Stir in noodles.

2. Transfer to a greased 13 inch x 9 inch baking dish.  Combine the cracker crumbs and butter, sprinkle over top.

3. Bake, uncovered at 350 degrees for 50-55 minutes or until a thermometer reads 160 degrees.  Let stand for 10 minutes before cutting.  Serve warm or cold.

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© Frugal New England Kitchen 

Old Fashion American Goulash Recipe | Simple Easy Pasta Supper

This recipe for basic old fashion American Goulash comes together quickly for a simple easy pasta supper.

Ground Beef and Elbow Macaroni Dinner American Goulash

My mom would make this easy ground beef dinner a few times a month for us.  Back when I was a kid, we just called ground beef plain old hamburger meat.  Now you can get 80% Lean, 85% Lean, 90% Lean, Ground Chicken, Ground Turkey, or Turkeyburger.  Use whatever  you like.  I use whatever's on sale, as my husband and since I've switched to the Mediterranean Diet for healthy eating, we now use Ground Turkey or Ground Chicken.

Of course, everything homemade tastes better, because you can control the ingredients and seasonings.  I won't use the box mixes similar to Goulash (or sometimes called American Chop Suey).  It's just too easy to make your own.

To make supper come together even faster, I prepare Freezer Meal packets of ground beef ahead, that already have diced tomatoes and onions in it.  I freeze in quart bags, about 2 cups each.

You might want to try my frugal casserole or skillet recipes for 

Ham and Spaghetti Casserole, using a Ham Steak or leftover ham
Pot Roast Sheppard Pie Casserole

Beef and Cabbage Casserole (Deconstructed Polish Golumpki)

Chicken Paprika Shepard Pie Casserole

Easy cleanup with Handmade Kitchen Dish Cloths from Moomettes Crochet !

I like to make a big batch in my skillet that was part of my Cuisinart Pots and Pans Set and then freeze some in my Food Saver Vaccum sealer for when I'm short on time.

American Goulash Casserole

1 lb ground beef

1 large onion, chopped

1 large green pepper, chopped

1 tablespoon garlic salt

1 teaspoon pepper

Oregano, to taste

28 ounces diced tomatoes

15 ounces tomato sauce

1 lb elbow macaroni or 1 lb medium pasta shells

1 cup cheddar cheese or 1 cup Monterey Jack cheese, shredded

Brown ground beef, onion and pepper in a large skillet 
Season with garlic salt and pepper.

Add tomatoes and tomato sauce.

Simmer 10 minutes while macaroni is cooking.

Boil macaroni al dente, drain, reserving some of the pasta water. Then rinse.

Return macaroni to pot, add beef mixture along with the reserved pasta water.

Serve in dinner bowls with shredded cheese.

Goulash is even better left over and reheated (add a little tomato juice when reheating, if too dry).

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© Frugal New England Kitchen 

Green Squash Zucchini Pie Recipe

If your vegetable garden is still putting out a bountiful harvest from over the summer, here's a quick recipe to use up all those glorious green zucchini. Green squash can be used in really almost any type of recipe from cakes, breads, soups, quiche, casseroles and yes, to make a Green Squash Zucchini pie (also called a Quiche) !

I have quite a collection of recipes from members of the Womens Club that I belonged to years ago. Our only method of sharing recipes at the time was for someone to type them up, make "Xerox" copies of them in sets and set aside at each table. My recipe copies are extremely time warn now after so much use, so posting them and sharing with my readers on Frugal New England Kitchen is a wonderful way for me to remember my former club members!

Easy clean-up with my crochet handmade kitchen dishcloths from my Moomettes Crochet Shop !

Check out my other great Quiche Pie recipes!

Green Squash Zucchini Pie Quiche

This green squash pie recipe can be used as an appetizer or a brunch or luncheon meal with a salad.

1 cups zucchini - sliced thin; diced
1 small onion, chopped
1 cup convenience baking mix such as Bisquick
4 large eggs
1/2 cup vegetable oil
1/2 cup parmesan cheese
1/2 teaspoon basil
1 teaspoon parsley flakes
salt and pepper, to taste

Mix together:
Zucchini, onion, convenience baking mix.
Beat eggs, oil, cheese, basil, parsley, salt and pepper.
Add to zucchini mixture and mix until zucchini is evenly coated.
Pour into buttered pan (12" pie pan or oblong dish 10 x 6 x 3/4)
Bake at 350 degrees for 30 minutes or until golden.
Serve warm or cold.

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© Frugal New England Kitchen