My Great Aunt Helen made this kugel every year during the Jewish High Holidays. Now I make it, and it’s a favorite among family and friends. In fact, I once strayed from my regular menu and did not make the kugel, and my guests practically mutinied. It is easily my most requested recipe. Indeed, after several stabs at other kugels, Joan MacNamara, owner of Joan’s on Third, the popular gourmet marketplace in Los Angeles, got a taste of mine. She now makes and sells “Aunt Helen’s Noodle Kugel” from her counter every year for Rosh Hashanah and to break the fast on Yom Kippur. —Randye Hoder
12-to-14 as a side dish
For the kugel
8-oz. package fine egg noodles
8-oz. package cream cheese, softened
For the topping
of butter, melted
Graham Cracker crumbs
In This Recipe
Preheat oven to 350 degrees.
Butter a 12-by-8 inch baking dish.
For the kugel, cook noodles for an extra long time (if the package says 4-to-6 minutes, cook for at least 8 minutes); drain and rinse with cold water and set aside.
Mix together (by hand or with a hand-held electric mixer) the melted butter, cream cheese and sugar. Add sour cream, eggs, salt and vanilla and mix well.
Add noodles, mix by hand (Aunt Helen recommends a wooden spoon), and pour into baking dish.
For the topping, mix melted butter and crumbs together and sprinkle crumb mixture on top. Bake for about 1 hour, or when knife comes out clean.