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: 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
Serves 12-to-14 as a side dish
For the kugel
- 1 8-oz. package fine egg noodles
- 1/2 pound butter, melted
- 1 8-oz. package cream cheese, softened
- 1/2 cup sugar
- 1/2 pint sour cream
- 5 large eggs
- 1 teaspoon salt
- 1 teaspoon vanilla
For the topping
- 4 tablespoons of butter, melted
- 1 cup Graham Cracker crumbs
- 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.