Individual Onion Kugels

• 6 ounces uncooked medium egg noodles (1 3/4 cups)
• 2 tablespoons butter
• 3 cups diced onions (2 large)
• 1 14 cups low-fat sour cream
• 1 14 cups low fat cottage cheese
• 2 teaspoons dried parsley
• 4 large eggs
• 1 teaspoon salt
• 12 teaspoon black pepper
• melted butter or cooking spray, to coat muffin tins

1. Preheat oven to 425F Grease jumbo muffin tins with melted butter or cooking spray.
2. Melt the 2 Tbsp butter in a large heavy skillet over medium-low heat.
3. Add onions and cook, stirring occasionally, until soft and translucent, about 15 minutes.
4. Increase heat to medium-high and cook until onions are well browned, stirring frequently, about 5 minutes more.
5. Meanwhile, cook noodles in a 6- to 8-qt pot of boiling salted water until al dente, about 5 minutes.
6. Drain well in a colander and transfer to a large bowl.
7. Add browned onions to noodles in bowl.
8. Stir in sour cream, cottage cheese, and parsley.
9. In a separate bowl, beat eggs with salt and pepper, then stir into noodle mixture until well combined.
10. Divide mixture among muffin cups and bake until puffed and golden, 25 to 30 minutes.
11. Loosen edges of kugels with a thin knife and let cool in pan 5-10 minutes to set before serving.

egg noodles, butter, onions, lowfat sour cream, cottage cheese, parsley, eggs, salt, black pepper, butter

Taken from www.food.com/recipe/individual-onion-kugels-112843 (may not work)