-
Serves
12-to-14 as a side dish
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
Continue After Advertisement
Ingredients
- 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
Directions
-
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.
See what other Food52ers are saying.