Photo: Noodle Kugel Recipe
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
Directions
Preheat oven to 375 degrees F.
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.
Bake until custard is set and top is golden brown, about 30 to 45 minutes.
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By SacCook
on December 30, 2011
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This recipe rocks! Served this at our Chanukah party and my husband said it was the BEST kugel he had ever had. Great news for his non-Jewish wife who had never made a kugel. It is very tasty. I did add a little extra cinnamon. We'll be making this recipe every year.
By dawnsimon
Henderson, NV
on December 24, 2011
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Just made and served this kugel for Hanukkah dinner tonight to rave reviews! Made exactly like the recipe directs and it was great. Will definitely keep this for future use!
By rebeccas78
Cincinnati, OH
on December 22, 2011
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Very easy and tastes great! I followed the recipe just as it was written but omitted the raisins. This was my first time making kugel for my Jewish boyfriend and it was a success! He said it tasted just like he remembered from when he was little. It took closer to 45 minutes to bake. I will definitely add this to our recipe box to make again. Thank you!
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