RECIPES FOR POTATO KUGEL RECIPES

Steps:

• Preheat oven to 400 degrees F. Brush shallow 2-quart ceramic or glass baking dish with 1 tablespoon oil. In 12-inch skillet, heat 1 tablespoon oil on medium until hot. Add onion and cook 9 minutes or until golden brown and tender, stirring occasionally. Meanwhile, in large bowl, combine eggs, egg white, parsley, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until eggs are blended. Add thyme to skillet and cook 1 minute, stirring. Remove skillet from heat. Working quickly, peel potatoes and grate in food processor with grating attachment or on the large holes of a box grater. Add potatoes to egg mixture as you grate to prevent potatoes from turning gray; then add onions. Stir until well blended. Transfer potato mixture to prepared dish and spread in even layer. Brush top of potatoes with remaining 2 tablespoons oil. Bake 1 hour to 1 hour 10 minutes or until browned on top and tip of small sharp knife pierces easily through potato mixture. Cool in pan 10 to 15 minutes. Garnish with thyme sprigs; serve warm. To make ahead, cool completely, cover with foil, and refrigerate up to overnight. Reheat, covered, in 400 degrees F oven 30 minutes or until warm.

Steps:

• Preheat oven to 375 degrees F.
• Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
• Bake until custard is set and top is golden brown, about 30 to 45 minutes.