Broccoli and Cheddar Kugel

This savory pudding brings comfort home for Friday nights. :) Individual sized portions make serving a cinch. Great for company-style meals or maybe a luncheon! Country Living Magazine. UPDATE: 10/22/2009 - we made this the other evening with low-fat cream cheese and sour cream & I increased the cheddar cheese to 2 1/4 cups with a bit of sharp-cheddar thrown in. :)

• Ready In: 1 hr 10 mins
• Yields: 8 Inidvidual Cups

Ingredients

• 1 1⁄2 teaspoons kosher salt
• 1  small carrot, grated
• 2  cups  small broccoli florets
• 10  ounces  medium egg noodles
• 2  yellow onions, grated (about 1 1/4 lbs)
• 8  ounces cream cheese, softened
• 8  ounces sour cream
• 2  cups sharp cheddar cheese, grated (use mild if desired)
• 4  large eggs, beaten
• 1  teaspoon fresh ground black pepper
• 1⁄8 teaspoon cayenne pepper or 1  pinch crushed red pepper flakes
• 1⁄4 teaspoon ground nutmeg
• 1  tablespoon unsalted margarine or 1  tablespoon unsalted butter

Directions

1. Heat oven to 375 ºF.
2. Fill a large bowl with ice water and set aside.
3. Bring a large pot of water to a boil.
4. Add the salt and the carrot and cook for 1 minute.
5. Add broccoli and cook 1 more minute, transfer vegetables to ice water, let cool, and drain.
6. Bring the pot of water back to a rolling boil, add the noodles, and cook for 8 minutes.
7. Strain and cool under cold running water.
8. Combine the remaining ingredients, except 1/2 cup cheddar, in a large bowl; add the broccoli, carrots, and noodles, and gently toss.
9. Pour the noodle mixture into a 3-quart casserole or eight 8-ounce dishes; top with the remaining cheese.
10. Cover and bake for 30 minutes.
11. Uncover the pudding and continue to bake for 20 more minutes.
12. Let the pudding cool for 10 minutes before serving.