Noodle Kugel

by Catherine Ipcizade | More from this Blogger

21 Jan 2007 11:57 AM

When I see the word "noodle" in a recipe, I am pretty much instantly confident I'm going to like it. Unless it contains ingredients that are too spicy for my taste, or seafood I'm not familiar with, I'll generally file it away for future use. Why? Because noodles are delicious. They represent the ultimate in comfort food for me. And we all need a little comfort food now and then.

I saw this recipe on television this morning. It looked delicious, and had apparently been created generations ago. What could be better? I'm a sucker for old family meals. A traditional Jewish recipe, Noodle Kugel is warm, satisfying, and comforting. Though I've never had it before, you can bet my family will be feasting on this very soon.

For this recipe you'll need:

½ pound egg noodles

2 TB salt for the water

2 cups sour cream

2 cups cottage cheese

6 eggs

½ cup granulated sugar

1 teaspoon cinnamon

4 Tablespoons melted butter

¾ cup dark raisins

½ tsp. cinnamon

1 Tablespoon granulated sugar

To make this recipe:

Preheat oven to 375 degrees.

Cook the pasta according to the package directions, about 10-12 minutes (salt the water when it starts to boil)

In a large bowl, combine the sour cream, cottage cheese, eggs, ½ cup sugar, 1 tsp. cinnamon and melted butter.

Spray a 13x9 dish with cooking spray.

Add the cooked noodles to the sour cream sauce. Add raisins and pour into greased dish. Sprinkle with ½ tsp. cinnamon and 1 TB sugar.

Bake in a preheated oven for 1 hour.

TIPS: It is recommended that you use full-fat cottage cheese and full-fat sour cream for this recipe, to maintain the creaminess desired. However, if you'd like to substitute low-fat sour cream or low-fat cottage cheese, you can do so.

Related Recipe:

Garlic Butter Noodles

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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