If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
sticks unsalted butter
teaspoon vanilla extract
teaspoon cinnamon, plus more, for sprinkling on the top
teaspoons course (Kosher) salt
ounces cream cheese
- 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