Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Noodle Kugel

Not My Mama’s Noodle Kugel or Finally, the Daughter Likes It!

  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 80 Minutes
  • Yield: 8 - 12 Servings 1x
  • Category: Side Dish
  • Method: Baking/Boiling
  • Cuisine: Jewish

Description

Sweet Noodle Kugel is our family’s favorite! Made with eggs, sour cream, cream cheese and cottage cheese, it sure beats my mom’s!


Ingredients

Scale

12 oz bag wide egg noodles
1 t salt for boiling water
6 T butter (divided)
4 oz cream cheese
1/3 to 1/2 c sugar
3 eggs
1 c sour cream
1 lb small curd cottage cheese
1 t vanilla
1/2 c raisins or other dried fruit, plumped in 1 c of hot water if fruit is dry (optional)
1/2 c  to 1 c cereal, like cornflakes to crush for topping


Instructions

Boil noodles in salted water for no more than 7 minutes, because you will be baking this and do not want them overcooked. Drain and return to pot and toss with 3 T of the butter. This should melt!

Preheat oven to 350.

In a large bowl, by hand or with mixer, combine cream cheese, 3 T melted butter and sugar. Beat until somewhat smooth.

Add eggs, sour cream, cottage cheese, vanilla and dried fruit if using. Stir well, until all is combined. Add noodles and mix well.

Generously butter a 13 x 9 pan. You could also bake this in a smaller pan and have a thicker kugel.  Scoop noodle mixture into prepared pan. Smooth top.

Crush cereal between hands over noodles, until the kugel has crushed cereal over the top of it. Dot with butter.

Bake for about an hour or until kugel feels firm and a knife inserted into the center comes out clean. A thicker kugel may take a few more minutes.


Keywords: noodle kugel, noodle kugel sweet, noodle kugel recipe, noodle kugel savory,