Gluten-Free Spinach Feta Noodle Kugel Baked Casserole
A comforting Jewish-inspired casserole featuring tender gluten-free noodles layered with creamy cottage cheese, tangy feta, and fresh spinach. The custard-like base enriched with eggs and sour cream creates a rich, satisfying texture while nutmeg adds warmth. Perfect for potluck dinners, holiday gatherings, or weeknight family meals. This gluten-free version maintains all the traditional flavors while accommodating dietary restrictions, making it accessible to more guests.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Cook noodles according to package instructions then drain and set aside
- 3
Mix together spinach, feta, cottage cheese, sour cream, Parmesan, eggs, salt, pepper, and nutmeg in a large bowl
- 4
Add cooked noodles to the mixture and stir until well combined
- 5
Grease baking dish with olive oil and pour noodle mixture into dish
- 6
Bake for 45 minutes or until top is golden brown
- 7
Let cool for a few minutes before serving
Tips
Squeeze excess water from spinach after chopping to prevent a watery kugel
Let the kugel rest 10 minutes after baking for easier slicing and serving
Use full-fat cottage cheese and sour cream for the richest, creamiest texture
Good to Know
Refrigerate covered up to 3 days, reheat in 325°F oven until warmed through
Assemble up to 24 hours ahead, cover and refrigerate, add 10 minutes to baking time
Cut into squares and serve warm as a side dish or vegetarian main
Common Mistakes
Drain noodles thoroughly to avoid soggy texture
Don't overbake or eggs will become rubbery
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular pasta instead of gluten-free noodles?
Yes, substitute equal amounts of egg noodles or wide pasta. Cook according to package directions and drain well before mixing.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat individual portions in microwave or whole dish in 325°F oven until heated through.
Can I freeze this kugel?
Yes, wrap tightly and freeze up to 2 months. Thaw overnight in refrigerator before reheating in 350°F oven for 20-25 minutes.