This was a firm and savory flavored noodle casserole. I didnt have eggs which was commonly called for in a kugle. I also added soaked dark raisins and the vegetables it was a flavorful firm kugle. I can see adding other vegetables and or a variety of cheeses mixed in and or on the top. I loved the final broil on the top. Great with A blob of sour cream and or cottage cheese. Ate as a main course. Well liked!
1In a medium pot warm or heat water. Add 1/2 package of Onion soup dried mix. mix it up till dissolved then pour the whole package of noodles into it.. Use it large enough to add a package of egg noodles or asian noodles. I used egg noodles. pour warmed water over noodles in a large bowl. Let set about 3-5 minutes till noodles are softened but not mushy.
2Add the olive oil, chopped parsley basil and chives and 1 sweet onion. mix up till the noodles seem coated.If it seems to wet or soupy , Add about 1/4 cup of potato starch ( i used this) or matzoh meal.( I was trying not to use flour or eggs in this.) mix it up till it thickens a bit. Add salt and pepper. I was going to use a chopped green pepper but ran out before. 1/2 can chopped black olives drained can be added if you like other flavors. Add parmesean cheese or shredded white cheeses of your choice. Toss in thoroughly. Add extra cheese on top of the casserole, slices of mozzerlla or cheddar can be used.
3Grease an 8x8 pan with oil or spray. Press the noodle mixture slightly thickened into the pan . If there is any soup liquid left drain off. you want it rather dry and a bit sticky. Bake 375 for about 30 minutes. Pull out and add more cheese on top of the casserole. Bake until firm, I added a few cheese slices and placed the oven on BROIL for 2-3 minutes to brown the top. Serve hot as a main course or a side dish. .was Delicious with sour cream or cottage cheese on the side