World’s Best Noodle Kugel!

Every Jewish feast includes a kugel of some sort, and this is our family’s favorite.  It is technically a side dish, but makes a great dessert, too.

Cinnamon Noodle KugelCinnamon Noodle Kugel THE BEST KUGEL EVER!!!

“I try and find any excuse to make this recipe, as it is one of my favorites. With the perfect combination of crunchy and sweet, you will never want to use another kugel recipe again.” — minichef at Allrecipes.com

INGREDIENTS

Original recipe makes 16 servings

1 (12 oz) package wide egg noodles

6 eggs, beaten

1 Tbsp vanilla

1 (16 oz.) container small curd cottage cheese

2 cups whole milk

1 cup sour cream

1 cup white sugar

6 Tbsp butter, melted

1 (4 oz) pkg. cream cheese, softened

1 Tbsp vanilla

1 tsp salt

1/3 c. white sugar

¼ c. brown sugar

1 tsp ground cinnamon

DIRECTIONS
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9×13-inch baking dish.
  3. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  4. Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
  5. Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
  6. Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
  7. Cover and bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour.   Allow pan of kugel to cool on a wire rack for 10 minutes before serving.
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3 thoughts on “World’s Best Noodle Kugel!”

    1. I know!!! The first time I heard of this, my taste buds kinda balked and said, “No Way! I’m not even gonna TRY that!” But I overcame my preconceptions and made it for an oneg (after-service snack and visiting time). I figured that if I didn’t like it, maybe the other people would eat it for me, LOL! Turns out that hubby John and I LOVE this stuff! It ends up having a very different consistency than you expect, and it is really delicious. We love to warm it up and have it for breakfast, too. I have to be careful not to make it too often, because it’s very rich and loaded with calories, but when I do make it, it doesn’t last long around here! By the way, the folks at the oneg DID eat it all – and they were just as leery about it at first as you are! They liked it as much as we do. 🙂

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