Grandma’s Noodle Kugel

Name: Grandma’s Noodle Kugel
Total time: 60 min
Yield: 10 servings
Ingredients: 12 ounces medium noodles; 3 tablespoons unsalted butter; 3 tablespoons cream cheese (not whipped); 0.75 cup sugar; 1 teaspoon salt; 5 large eggs; 0.33 cup full fat sour cream; 1.5 pounds small curd, whole milk cottage cheese; 2 tablespoons canola or vegetable oil

Serves 10

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Grandma’s Noodle Kugel

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Serves 10

Directions

1Preheat oven to 350°F (180°C).
2Cook noodles in a large saucepan according to package directions.
3Drain the noodles and then place them back into the saucepan.
4Add butter and cream cheese to the noodles and mix with a wooden spoon until both have melted into the noodles.
5Add sugar and salt and mix well.
6Beat in the eggs one at a time.
7Add the sour cream and cottage cheese and mix to distribute.
8Place the oil into a 9 x 13-inch (23 x 33-cm) baking pan and heat in the oven for five minutes.
9Carefully remove the pan and pour the noodle mixture into the hot pan.
10Bake the noodle mixture for 45 to 50 minutes, or until it has set.
11If desired, turn the oven temperature up to 400°F (200°C) for about five minutes to brown the top, watching carefully so it does not burn.
12Store the kugel in the fridge for up to 5 days or freeze for up to 3 months.

Ingredients

12 ounces medium noodles
3 tablespoons unsalted butter
3 tablespoons cream cheese (not whipped)
0.75 cup sugar
1 teaspoon salt
5 large eggs
0.33 cup full fat sour cream
1.5 pounds small curd, whole milk cottage cheese
2 tablespoons canola or vegetable oil

Equipment

large saucepanwooden spoon9 x 13-inch baking panoven

Tips

The kugel freezes well for up to 3 months.
For a browner top, increase oven temperature to 400°F (200°C) for about five minutes, watching carefully to prevent burning.

Grandma’s Noodle Kugel

Serves 10

facebook.com

Grandma’s Noodle Kugel

facebook.com

Serves 10

Directions

1Preheat oven to 350°F (180°C).
2Cook noodles in a large saucepan according to package directions.
3Drain the noodles and then place them back into the saucepan.
4Add butter and cream cheese to the noodles and mix with a wooden spoon until both have melted into the noodles.
5Add sugar and salt and mix well.
6Beat in the eggs one at a time.
7Add the sour cream and cottage cheese and mix to distribute.
8Place the oil into a 9 x 13-inch (23 x 33-cm) baking pan and heat in the oven for five minutes.
9Carefully remove the pan and pour the noodle mixture into the hot pan.
10Bake the noodle mixture for 45 to 50 minutes, or until it has set.
11If desired, turn the oven temperature up to 400°F (200°C) for about five minutes to brown the top, watching carefully so it does not burn.
12Store the kugel in the fridge for up to 5 days or freeze for up to 3 months.

Ingredients

12 ounces medium noodles
3 tablespoons unsalted butter
3 tablespoons cream cheese (not whipped)
0.75 cup sugar
1 teaspoon salt
5 large eggs
0.33 cup full fat sour cream
1.5 pounds small curd, whole milk cottage cheese
2 tablespoons canola or vegetable oil

Equipment

large saucepanwooden spoon9 x 13-inch baking panoven

Tips

The kugel freezes well for up to 3 months.
For a browner top, increase oven temperature to 400°F (200°C) for about five minutes, watching carefully to prevent burning.