Instructions: Heat the oven to 350 degrees. Grease a 3-quart baking dish.

Melt 6 tablespoons of butter in a large skillet over medium-low heat. Add the onions and cook until very tender, 10 minutes. Add the mushrooms and sprinkle with salt and pepper to taste, the paprika and a dash of cayenne.

Cook until the mushrooms are tender and the onions are browned, 10 minutes. If liquid remains in the pan, cook over high heat, stirring, a few minutes until it evaporates. (If you dont have a large enough skillet, you can divide the ingredients among 2 skillets.)

Cook the noodles uncovered in a large pot of boiling salted water over high heat until theyre nearly tender but firmer than usual, 5 minutes. Drain, rinse them with cold water and drain well. Transfer them to a large bowl.

Add the mushroom mixture and mix well. Add the cottage cheese and sour cream; mix well. Taste, and season the mixture generously. Stir in the eggs.

Pour the noodle mixture into the dish. Dot the top with the remaining 2 tablespoons of butter and sprinkle lightly with paprika. Bake the kugel uncovered until set and lightly browned on top, 1 hour. Serve from the baking dish.

This recipe yields 8 to 12 servings.

Comments: Like macaroni and cheese, noodle kugel is a satisfying comfort food and has always been one of the dishes I love most. This kugel gains its good flavor from well-browned onions and mushrooms, and therefore the sauteing step shouldnt be rushed. Even when I substitute oil for all or part of the butter to saute the vegetables and use low-fat versions of the sour cream and cottage cheese, the kugel is delicious. Still, for Shavuot, I follow my familys tradition and prepare it the old-fashioned way.

NOTES :

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