Noodle Kugel
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Prep Time:
Cooking Time: Servings: 12 |
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Noodle Kugel Recipe. Sweet, rich, and creamy. Noodle Kugel is the perfect side dish for a Brisket dinner.
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Be The First To Review This RecipeIngredients
| Noodles | ||
| water | 20 cups | |
| kosher salt | 1/4 cup | |
| egg noodles | 3/4 lb | |
| Sauce | ||
| egg | 9 | beaten |
| sugar | 1 cup | |
| cottage cheese | 2 cups | |
| sour cream | 2 cups | |
| cream cheese | 1 cup | |
| milk | 1/2 cup | |
| vanilla extract | 1 tsp | |
| Topping | ||
| almonds - sliced | 3 Tbsps | |
| honey nut cereal | 1 1/2 cups | |
| cinnamon | 1 tsp | |
| unsalted butter | 2/3 cup | cut into 1/2 inch cubes |
Directions
- In a large stock pot bring the water and salt to a boil. Add the egg noodles and boil for 8 minutes. Remove and strain the noodles.
- In a large bowl combine the beaten eggs, sugar, vanilla, and melted butter. Mix well.
- Add the cottage cheese, sour cream, cream cheese, and milk. Gently blend together.
- Grease a baking dish with a small portion of the unsalted butter. Add the cooked noodles.
- Pour the sauce mixture over the cooked noodles and combine well. Cover with plastic wrap and place in the refrigerator overnight.
- The next day remove from the refrigerator and allow to come to room temperature.
- Preheat your oven to 350 degrees. Bake uncovered for 1 hour or until lightly browned on top.
- Remove and sprinkle on topping. Dot with the unsalted butter cubes and bake for an additional 10 to 15 minutes. Remove and serve.
Notes
The flavor for this recipe develops overnight in the refrigerator.
Use a 9 x 13 baking dish for this recipe.
Use a 9 x 13 baking dish for this recipe.
