Ingredients
- 1 pound wide egg noodles
- 4 tablespoons butter
- 1 pound cottage cheese
- 2 cups sour cream
- 1/2 cup sugar
- 1 cup milk
- 5 eggs
- 2 teaspoons pure vanilla extract
- 1 cup light brown sugar
- 2 cups pecan pieces
- 1 teaspoon cinnamon
Directions
Preheat the oven to 350 degrees F.
Bring a pot of salted water to a boil. Add the noodles and cook until tender, about 6 to 8 minutes. Remove and drain. Toss the noodles with the butter. In a large mixing bowl, mix the cottage cheese, sour cream, sugar, milk, eggs, and vanilla. Mix well. Fold in the noodles. Mix well. Pour the mixture into a buttered 9 by 13 - inch pan. In a small mixing bowl, mix the brown sugar, pecan pieces and cinnamon, together. Mix well. Sprinkle the mixture on top of the egg mixture, evenly. Bake for about 1 hour or until the pudding is set. Remove from the oven and cool before serving.
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By denspin
Edison, NJ
on January 18, 2013
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My first Kugel and it turned out to be the best all my friends have ever had...Too much topping for my liking, though...Next time I won't put it all on...Other than that it was perfect...Thanks
By Marnilovestocook
on August 09, 2012
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This was a very good, light kugel. It did not sit heavy in your stomach after eating it. It's very versatile, so different ingredients may be added based on your liking. It's perfect for a quick breakfast and easily frozen.
By jorge5191
IN
on October 13, 2011
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This is a very good basic recipe that can be played with allot. For those of you who want less fat, you will find fat free vanilla yogurt is a great substitute for the sour cream, vanilla and some of the sugar. Then play around with the flavorings. If you do not like pecans, use pineapple mixed through the custard. Or for a real treat, substitute pumpkin with pie spice to the mix. It comes out like pumpkin cheesecake kugel. Also if you do not like the texture of cottage cheese in the kugel, mix all the wet ingredients in the blender. You get a very smooth custard with a cheesecake flavor.
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