Title: Spinach and Three Cheese Kugel
Categories: Side Dairy Vegetable Jewish
Yield: 8 Servings

8	oz	Wide egg noodles
3	tb	Butter; or margarine
1/4	c	Onion; finely chopped
2	tb	Parsley; chopped
10	oz	Pkg frozen spinach; chopped
3/4	c	Sour cream
1	c	Small curd cottage cheese
2	lg	Eggs; beaten
1/4	c	Parmesan cheese; grated
1/2	c	Swiss cheese; shredded
1	ts	Salt
1/2	ts	White pepper
1/2	ts	Thyme
	ds	Nutmeg

Cook and drain the noodles and toss with 2 T of the butter. Using a small frying pan saute the onion and parsley in theremaining butter for about 5 minutes or until the onion is transparent. Fold into the noodles. Cook the spinach according to the directions, drain and fold into the noodles with the sour cream, cottage cheese, eggs, parmesan and swiss cheeses, salt pepper and thyme. Pour into a greased 2 quart baking dish, sprinkle with nutmeg, and bake, covered with alum foil, for about 45 minutes in a preheated 350 degree oven. Remove the foil andcook for 15 minutes more or until the top is bubbly and crusty at the edges

Posted on PRODIGY, September, 1994; formatted by Elaine Radis; PRODIGY ID, BGMB90B; GEnie, E.RADIS

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