Garlic and Green Onion Noodle Kugel

6 tablespoons unsalted butter, melted, cooled, and divided

2¾ teaspoons salt

1 pound wide egg noodles, see note

5 eggs

1¼ cups sour cream

1¼ cups cottage cheese

⅔ cup shredded mozzarella cheese

¼ cup grated parmesan cheese

3 cloves garlic, minced

3 green onions, white and green parts, thinly sliced

¼ teaspoon freshly ground black pepper

Heat the oven to 375 degrees. Brush a 9-by-13-inch baking dish with 2 tablespoons melted butter.

Fill a large pot three-fourths full with water and bring to a boil over high heat. Add 1 teaspoon of the salt and then stir in the noodles. Bring the water back to a boil and cook the noodles, stirring occasionally, for 6-8 minutes, until al dente. Drain well.

While the noodles are cooking, use a large bowl to whisk together the eggs, sour cream, cottage cheese, mozzarella, parmesan, garlic, green onions, the remaining 1¾ teaspoons salt, pepper, and the remaining 4 tablespoons butter until well mixed. Add the drained noodles and mix until all of the ingredients are evenly distributed.

Scrape the mixture into the prepared baking dish and bake 30-35 minutes, until the kugel is set and the top is golden brown. Let cool for 7-10 minutes before cutting and serving.

Serves 10.

Cook's notes: You can assemble the kugel in advance, cover it tightly with plastic wrap, and refrigerate it for up to 2 days or freeze it for up to 2 months. If refrigerated, let it stand at room temperature for 30 minutes and then remove the plastic wrap and bake as directed. If frozen, place kugel directly in the oven and bake for an additional 15 minutes. If you are observing the dietary restrictions for Passover, look for noodles certified kosher for Passover.

"The Perfect Egg" by Teri Lyn Fisher and Jenny Park (Ten Speed Press, 2015)