Kugel Recipe

With its wide ribbons of egg noodles bound by cottage cheese, sour cream and eggs, this classic dairy kugel recipe celebrates the sweeter, richer side of noodle puddings. You can make it the day before, store it in the fridge, then reheat it in a 350-degree oven for 20 to 30 minutes just before serving. But it’s also great at room temperature. Blending the cottage cheese gives this version a smooth, almost cheesecakelike interior. For a more nubby texture with bits of cottage cheese peeking through the noodles, don’t use a blender; just whisk everything together in a big bowl.

Noodle Kugel

After an intense internal debate about what a noodle kugel should be—naked or cereal-topped? wide noodles or extra-wide noodles? souffléed or custardy? sweet or…savory?!—this is where we landed. Our kugel is a touch sweet and a touch eggy, landing somewhere between airy and pudding-like. Don’t tell your guests, but we like the corner pieces—where the noodles get crispy from the heat of the pan—best. Save those for yourself.

Yield: 10–12 servings

Ingredients:

• 12 oz. extra-wide egg noodles
• 2 tsp. kosher salt, plus more
• ½ cup (1 stick) unsalted butter, plus more for pan
• 8 large eggs
• ½ cup sugar
• 1 lb. full-fat cottage cheese
• 1 lb. full-fat sour cream
• 2 tsp. vanilla extract
• 1 tsp. ground cinnamon

Instruction:

1. Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of water clinging to the noodles.
2. Generously butter a 13×9″ baking dish (we prefer glass for even heating, but metal is okay, too).
3. Make the creamy sauce: Cut 1 stick butter into a few big pieces and transfer to a small heatproof bowl. Microwave until butter is melted, about 1 minute. Let cool slightly. Whisk 8 large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2 minutes. Add 1 lb. full-fat cottage cheese, 1 lb. full-fat sour cream, 2 tsp. vanilla extract, 1 tsp. ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine.
4. Add hot noodles to bowl and toss to coat with a spoon or spatula.
5. Transfer noodle mixture to prepared baking dish, tipping dish to evenly distribute. For a really crispy top, pull a few noodles to the surface so that they’re poking out over the sauce.
6. Bake kugel, rotating pan halfway through, until custard has souffléed, top is browned, and noodles on the surface are crispy, 50–55 minutes.
7. Let cool at least 20 minutes before slicing. Fight over those almost-burnt noodles on top.

Noodle Kugel

Forget latkes! This sweet noodle Kugel is an absolute must make for Hanukkah. Serve it as a side, dessert, or both!

Prep: 10min

Total: 1h20min

Yield: 6 – 8 serving(s)

Nutrition Facts: calories 793 Calories, Fat 42 g, Saturated Fat 23 g, Trans Fat 1 g, Cholesterol 313 mg, Sodium 251 mg, Carbohydrate 80 g, Fiber 3 g, Sugar 30 g, Protein 22 g

Ingredients:

• Butter, for greasing the pan
• 16 oz. wide egg noodles
• 5 large eggs
• 1/2 c. butter, melted
• 16 oz. sour cream
• 8 oz. cottage cheese
• 3/4 c. granulated sugar
• 1/2 tsp. cinnamon

Instruction:

1. Preheat oven to 350°. Grease a 9″ x 13” baking dish. In a large pot of boiling water, cook pasta until al dente, 5 minutes. Drain.
2. In a large bowl mix together eggs, butter, sour cream, cottage cheese, sugar, and cinnamon then stir in noodles. Pour into prepared dish and bake until set, 1 hour. Cover with aluminum foil if the top starts to get too dark.

Noodle Kugel

Prep: 0 5min0

Total: 0 50min0

Yield: 6-8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 448, Fat 24g, Saturated Fat 13g, Carbohydrate 44g, Fiber 1g, Sugar 22g, Protein 16g, Cholesterol 199mg, Sodium 287mg

Ingredients:

• 1/2 pound wide kosher for Passover egg noodles
• 1/2 stick butter, melted
• 1 pound cottage cheese
• 2 cups sour cream
• 1/2 cup sugar
• 6 eggs
• 1 teaspoon ground cinnamon
• 1/2 cup raisins

Instruction:

1. Preheat oven to 375 degrees F.
2. Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
3. Bake until custard is set and top is golden brown, about 30 to 45 minutes.

Noodle Kugel

Noodle kugel is a traditional Jewish holiday dish of egg noodles baked in a sweet or savory custard.

Prep: 15min

Total: 1h25min

Yield: 12

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 506, Fat 25 g, Carbohydrate 60 g, Protein 10 g, Saturated Fat 14 g, unSaturated Fat , Sugar 30 g, Fiber 1 g, Sodium 209 mg, Cholesterol 152 mg

Ingredients:

• 1 cup packed dark brown sugar
• 1¼ cups all purpose flour, spooned into measuring cup and leveled off
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 stick unsalted butter, cold, cut into ½-inch chunks
• One 12-oz bag wide egg noodles
• 4 large eggs
• One 8-oz container sour cream
• One 8-oz package cream cheese, softened (microwave for 15-20 seconds to soften)
• 2 cups half & half
• ½ cup granulated sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• ½ teaspoon ground cinnamon

Instruction:

1. Combine the brown sugar, flour, cinnamon, and salt in a medium bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until the mixture has a clumpy, crumbly texture. Refrigerate until ready to use.
2. Preheat the oven to 325°F and set an oven rack in the middle position. Butter a 9 x 13-inch baking dish.
3. Bring a large pot of unsalted water to a boil. Cook the noodles for 6 to 8 minutes, or according to package instructions, until tender. Drain well.
4. In a large bowl, whisk the eggs. Add the sour cream and softened cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth.
5. Spread the cooked noodles evenly in the prepared baking dish. Pour the custard mixture evenly over top. Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove and discard the foil. The custard should be just set. Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles. Bake for 35 to 40 minutes more, until the streusel topping is crisp. Let cool for about 20 minutes, then cut into squares and serve.
6. Make Ahead: The kugel and topping can be assembled and stored separately in the fridge up to a day ahead of time, and then baked before serving. (The kugel with the streusel topping may also be fully cooked a day ahead of time and reheated, however the texture will be denser than if baked fresh. To reheat, cover with foil and place in a 325°F oven for 25 minutes; remove and discard the foil, and continue baking for 20 to 25 minutes more, or until warm throughout and crisp on top.)

How to Make Noodle Kugel | Kugel Recipe | Allrecipes.com

FAQ

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