2 tablespoons olive oil
3 tablespoons butter
1 lb cottage cheese- Small curd 2%-4% fat
1 C sour cream
8 ounces chevre
6 eggs, beaten
1 cup grated Parmesan or Romano cheese
2 onions, thinly sliced
1 cup shredded carrots
2 cups mushrooms, sliced (I used Baby Bella mushrooms, but any kind will work.)
2 cups cauliflower, cut into small florets
Salt and ground black pepper
1/2 teaspoon nutmeg
1 lb medium egg noodles
1 cup panko crumbs
2 tablespoons butter, melted
Cook cauliflower by simmering in water until al dente-crisp tender. Drain and set aside.
Saute onions on med-low heat in olive oil and butter for 20-30 minutes, until really soft and sweet. Add carrots and saute until tender, about 10 minutes more. Add mushrooms and saute until tender, about 5 minutes. Then add cauliflower and toss. Set aside.
Mix cottage cheese, sour cream, chevre, eggs, salt, pepper and nutmeg together in food processor or blender until smooth. Set aside.
Cook noodles according to package directions and drain well. In a large bowl, mix noodles together with vegetables and stir in the cheese and egg mixture. Then, stir in the grated cheese.
Pour the whole thing into a large, buttered casserole dish.
Mix the panko with the melted butter and sprinkle over the top of the casserole.
Bake at 350 degrees until browned and bubbly, about 30-40 minutes.
Serve hot or at room temperature. The kugel sets up more as it cools and can then be sliced more easily.