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Author Notes: There are many ways to make noodle kugel; ask a bunch of Jewish home cooks and I'm sure you'll find a variety of recipes. Sometimes it is a savory dish, but I much prefer it the way my Grandma Bessie made it: sweet and custardy. Kugel is traditionally served at the Jewish Sabbath meal and at most Jewish holiday celebrations. Leftovers are great for breakfast. - WinnieAb
- 1 pound egg noodles
- 1 sticks unsalted butter
- 1 cup sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, plus more, for sprinkling on the top
- 2 teaspoons course (Kosher) salt
- 8 ounces cream cheese
- 1 cup raisins
- Preheat oven to 350°F. Butter a 9-by-13-inch baking dish.
- Cook the noodles in boiling water according to the package instructions until they are tender, about 8 minutes, and then drain. Toss with the butter until it melts and set aside.
- In an electric mixer, blend the eggs with the sugar. Add the vanilla, cinnamon, and salt and mix well.
- Add the cream cheese and the cottage cheese or ricotta and mix until very well blended.
- Pour the dairy mixture over the noodles and mix until combined. Mix in the raisins. Spread out into your buttered dish. Sprinkle the top with more cinnamon.
- Bake the kugel for 50 to 60 minutes or until it is set and golden brown. Allow to cool slightly before cutting into squares.
- This recipe was entered in the contest for Your Best Baked Pasta
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