New Mexicali Green Chile-Cheese Kugel
2012-08-08- Course: Side Dish
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- Yield : 8 servings
- Prep Time : 15m
- Cook Time : 5m
- Ready In : 50m
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Ingredients
- 4 tablespoons unsalted butter, melted, plus more for the baking dish
- Kosher salt
- 12 ounces wide egg noodles
- 2 large eggs plus 3 egg whites
- 12 ounces chopped roasted green chiles (preferably Hatch; fresh or canned)
- 1 to 2 tablespoons fresh lemon juice
- 2 14-ounce cans quartered artichoke hearts in water, drained
- 3 cups grated sharp white cheddar cheese (about 12 ounces)
Method
Step 1
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside. Bring a large pot of salted water to a boil. Add the noodles and cook until softened but not cooked through, 3 to 4 minutes; drain and transfer to a large bowl.
Step 2
Meanwhile, whisk the eggs and egg whites in a medium bowl until well combined. One at a time, whisk in 3/4 teaspoon salt, the chiles, lemon juice and melted butter. Stir in half of the artichoke hearts and 2 cups grated cheese. Pour the egg mixture over the noodles and mix well with your hands.
Step 3
Transfer the noodle mixture to the prepared baking dish. Top with the remaining artichoke hearts and 1 cup grated cheese. Bake until golden brown, about 1 hour. Let cool at least 30 minutes before serving.