NOODLE KUGEL
Noodle kugel is a traditional Jewish holiday dish of egg noodles baked in a sweet or savory custard.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Combine the brown sugar, flour, cinnamon, and salt in a medium bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until the mixture has a clumpy, crumbly texture. Refrigerate until ready to use.
- Preheat the oven to 325°F and set an oven rack in the middle position. Butter a 9 x 13-inch baking dish.
- Bring a large pot of unsalted water to a boil. Cook the noodles for 6 to 8 minutes, or according to package instructions, until tender. Drain well.
- In a large bowl, whisk the eggs. Add the sour cream and softened cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth.
- Spread the cooked noodles evenly in the prepared baking dish. Pour the custard mixture evenly over top. Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove and discard the foil. The custard should be just set. Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles. Bake for 35 to 40 minutes more, until the streusel topping is crisp. Let cool for about 20 minutes, then cut into squares and serve.
- Make Ahead: The kugel and topping can be assembled and stored separately in the fridge up to a day ahead of time, and then baked before serving. (The kugel with the streusel topping may also be fully cooked a day ahead of time and reheated, however the texture will be denser than if baked fresh. To reheat, cover with foil and place in a 325°F oven for 25 minutes; remove and discard the foil, and continue baking for 20 to 25 minutes more, or until warm throughout and crisp on top.)
Nutrition Facts : ServingSize 1 slice, Calories 506, Fat 25 g, Carbohydrate 60 g, Protein 10 g, SaturatedFat 14 g, Sugar 30 g, Fiber 1 g, Sodium 209 mg, Cholesterol 152 mg
GRANDMA'S NOODLE KUGEL
This was my grandma's noodle kugel and is really easy to make. Leftovers are great cold for lunch the next day! It's a lot lighter than many of the other kugels I saw here, but I'm still looking for ways to make it healthier without changing the taste too much. I've already switched the sour cream & cottage cheese to 'light', and the milk to skim. I'd love suggestions for ways to lighten it even more. UPDATE: In an effort to recreate a sweet topping I tasted on another relative's kugel, I came up with a new optional oatmeal topping. I like it a lot better than the cornflakes or plain.
Provided by karen
Categories Cheese
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Use the butter to grease a 9 x 11 glass baking dish.
- Add the rest of the butter to the hot noodles, and stir until melted.
- Add sour cream and cottage cheese to the noodles.
- Pour the noodles into the baking dish.
- Beat the eggs in a separate bowl. Add milk to the eggs and beat. Add sugar and stir. Pour over the noodles.
- If using oatmeal topping, melt butter in frying pan, then add oatmeal and brown sugar. Still until brown sugar dissolves and oatmeal is coated.
- Sprinkle either the crushed cornflakes (eliminate the butter & brown sugar) or oatmeal topping over the noodles.
- Bake for 40-45 minutes. Do not make in advance of when you plan to bake. The noodles will absorb the liquids and it will come out dry. It is done when some of the noodles on the top are just barely starting to lightly brown.
- Serve immediately.
NOODLE KUGEL
A classic kugel recipe, just the right amount of dense and rich, with a sprinkling of raisins and a slightly secret ingredient from my grandfather. Perfect for Rosh Hashana or the break fast meal on Yom Kippur.
Provided by Katie Workman
Categories Main Course
Time 1h35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Butter a 9 by 13-inch baking pan.
- Combine the raisins and the orange juice and set aside to soak. Cook the noodles according to the package directions.
- Whisk together the orange zest, eggs, cottage cheese, sour cream, milk, sugar, cinnamon, vanilla, and salt in a medium-size bowl. Add the plumped raisins and up to 1 tablespoon of any remaining juice.
- Drain the noodles and return them to the pot. Add the butter in pieces and toss until melted. Add the cottage cheese mixture and stir gently until well combined. Transfer the noodles to the prepared pan.
- Bake the kugel until a bit bubbly around the edges, well set, and pretty well browned, 1 hour and 15 minutes. Broil it for 1 or 2 minutes if you like a really crunchy top.
- Transfer the kugel to a wire rack and let cool for at least 15 minutes before serving. It is great warm or at room temperature.
Nutrition Facts : Calories 373 kcal, Carbohydrate 29 g, Protein 11 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 158 mg, Sodium 370 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
GRANDMA ROSE'S JEWISH NOODLE KUGEL
Old Fashioned Noodle Pudding
Provided by Jill Selkowitz
Categories Side Dish
Time 1h10m
Number Of Ingredients 14
Steps:
- Soak raisins in a bowl of water to plump.
- Cook noodles al dente, drain and rinse under cold water. Set aside.
Nutrition Facts : Calories 303 kcal, Carbohydrate 42 g, Protein 10 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 116 mg, Sodium 312 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 4 g, ServingSize 1 serving
NOODLE KUGEL
Steps:
- Preheat oven to 375 degrees F.
- Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
- Bake until custard is set and top is golden brown, about 30 to 45 minutes.
GRANDMA BUSCH'S NOODLE KUGEL
A kugel is a baked pudding or casserole, similar to a pie, most commonly made from egg noodles or potatoes. Sweet or savory, potato or noodle they are a wonderful side dish.
Provided by Marsha Gardner
Categories Pasta Sides
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Parboil the noodles (five to seven minutes).
- 2. In a very large bowl beat eggs until fluffy. Add the sugar gradually, then the cottage cheese, margarine or butter and vanilla. Stir in the drained noodles.
- 3. Pour into a 9×13-inch pan. Bake for 1 1/2 hours, or until kugel is set.
- 4. To make a Cherry Noodle Kugel top the noodle kugel with one can of Cherry Pie filling after the first hour of baking. I like to add a teaspoon of almond extract to my cherry pie filling before spreading over the kugel. Continue baking for 30 minutes.
KUGEL
This is a wonderful side dish generally made for Jewish holidays. Your guests cannot guess the ingredient used for the topping. Very rich!
Provided by Ann
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h30m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
- In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
- In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
- Bake in preheated oven for 1 hour.
Nutrition Facts : Calories 454.4 calories, Carbohydrate 37.1 g, Cholesterol 206.8 mg, Fat 27.8 g, Fiber 0.8 g, Protein 15.2 g, SaturatedFat 15.8 g, Sodium 419.7 mg, Sugar 18.3 g
EASY NOODLE KUGEL
This is a yummy version of noodle kugel (noodle pudding) that has been in our family for years. So easy to make and so tasty!
Provided by Lisa Altmiller
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
- Melt butter in the pot, and stir together the drained noodles, cottage cheese, salt, and applesauce. Mix in the sugar and cinnamon. Add the beaten eggs; stir to blend all ingredients. Pour mixture into prepared baking dish.
- Bake until top is very brown, about 1 hour.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 43.1 g, Cholesterol 134.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 10.6 g, SaturatedFat 6.9 g, Sodium 439.7 mg, Sugar 28.7 g
THE BEST EVER CLASSIC JEWISH NOODLE KUGEL
This is the classic noodle kugel that my mom always made for Shabbat dinner. It is incredibly easy to make and tastes so good!
Provided by Jewish Soul Food
Categories Side Dish
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
- Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 47 g, Cholesterol 93.4 mg, Fat 10.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 119.4 mg, Sugar 20.7 g
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