If your Rosh Hashanah menu is already leaning sweet—with honey chicken, glazed carrots, apples and dessert—this savory mushroom and onion kugel may be exactly what the table needs.

I spotted it on Pam’s Kitchen, and the photo alone made me stop scrolling. Golden, crispy noodles. Lots of mushrooms. Plenty of onion. It looks comforting, unfussy and like the kind of side dish people quietly go back for while pretending they are “just evening out the serving dish.”

Pam Reiss says this family recipe was passed from her grandmother to her mother and then to her. Those are usually the recipes worth paying attention to.

Why This Kugel Works

Unlike a sweet noodle kugel, this one stays firmly on the savory side. Wide egg noodles are tossed with deeply sautéed onions and mushrooms, then baked until the top becomes dark golden brown and deliciously crisp.

You can use ordinary button mushrooms, crimini mushrooms or a mixture of whatever looks good at the market. Pam even suggests adding portobello. In other words, this is forgiving holiday food—which is exactly what we need when six other things are competing for oven space.

It also serves eight and freezes beautifully once completely cooled and wrapped well. Make-ahead dishes are always invited back.

Are You Team Sweet or Team Savory?

If mushrooms aren’t your thing—or your family believes kugel should be gloriously sweet—make Gayle’s Mother’s Noodle Kugel instead. That is the rich, holiday-famous kugel that earned me a standing ovation and still gets requested again and again. Honestly, there may be room on the table for both.

Savory Mushroom and Onion Kugel

Adapted from and inspired by Pam Reiss’s family recipe on Pam’s Kitchen. Visit Pam’s original post for her recipe, story and printable version.

Ingredients

• 12 ounces wide egg noodles
• 1 large yellow onion, peeled and roughly chopped
• 3 tablespoons olive oil
• 1½ pounds button, crimini or assorted mushrooms, sliced about ¼-inch thick
• 1 teaspoon salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste
• 3 tablespoons all-purpose flour
• 5 large eggs

Directions

1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
2. Cook the egg noodles according to the package directions. Drain them well and transfer them to a large bowl or return them to the pot.
3. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 8 to 10 minutes, until soft and beginning to brown.
4. Add the sliced mushrooms, salt and pepper. Continue cooking for another 8 to 10 minutes, until the mushrooms are tender and have released their juices.
5. Add the mushroom mixture—including those flavorful pan juices—to the noodles and toss well. Taste and adjust the salt and pepper. Let the mixture cool for a few minutes.
6. Stir in the flour and eggs until everything is evenly combined.
7. Transfer the mixture to the prepared baking dish. Bake for 55 to 60 minutes, until the kugel is set and the top is a deep golden brown.
8. Let it rest briefly before slicing and serving.

Stacy’s Notes

• Go for the crispy top. Those browned noodle edges are the best part, so don’t pull the kugel from the oven while it is still pale.
• Use a mushroom mix. Button mushrooms keep it classic, while crimini or portobello add a little more earthy flavor.
• Season before adding the eggs. Taste the mushroom-and-noodle mixture first, while it is still easy to adjust.
• Make it ahead. Bake, cool completely, wrap well and freeze. Thaw and reheat before serving.
• Serve it beyond the holidays. Add a simple green salad and it can easily become lunch or a cozy meatless dinner.

I love a recipe that balances the table without making the cook work harder. This one brings the savory, the crispy and the comforting—all in one baking dish.

Would you serve this for Rosh Hashanah, break fast or just because it looks that good?