WEIGHT WATCHERS' NOODLE KUGEL RECIPE - (4.1/5)
Provided by lisalang
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Coat a 13×9-inch pan with cooking spray and set aside. Cook the noodles as directed on the package. Drain and rinse in cold water. In a large bowl, mix together cottage cheese, sour cream, sugar, eggs, egg whites, pineapple, and raisins. Using a rubber spatula, gently fold in noodles. Mix thoroughly. Pour into the prepared pan and sprinkle cinnamon evenly over the top to taste. Bake for 50 to 60 minutes until light golden brown on top. Serve warm or at room temperature.
NOODLE KUGEL
This sweet, noodle-based kugel is along the lines of what you'd typically see on the table at a Shabbat dinner or Passover.
Provided by Coco Morante
Categories Side Dish
Time 3h10m
Number Of Ingredients 16
Steps:
- Preheat the oven and prepare casserole dish: Preheat the oven to 350ºF. Grease a 9x13-inch casserole dish with butter. Set aside until ready to use.
- Cook the noodles: Bring a large pot of water to a boil over medium-high heat. Add the noodles and boil until al dente, about 8 minutes or the according to package instructions. When the noodles are done boiling, drain into a colander, then add to a large bowl.
- Make the cornflake topping: While the noodles are boiling, make the topping. In a large bowl, use your hands to crush the cornflakes into coarse crumbs. Add the brown sugar, cinnamon, and melted butter and stir to combine. Set aside until ready to use.
- Assemble kugel: After you've drained the noodles, add the butter into the large bowl while the noodles are still hot, and stir until the butter is melted. Add the diced apples, eggs, sour cream, cottage cheese, sugar, raisins, cinnamon, and salt, and stir until evenly combined.
- Transfer to baking dish: Transfer the noodle mixture to the greased baking dish, then sprinkle the cornflake mixture evenly over the noodle mixture.
- Bake kugel: Cover the dish tightly with aluminum foil. Bake the kugel for 1 hour, then remove the foil and bake for 20 more minutes. You'll know your kugel is done when an instant-read thermometer inserted in the center of the casserole reads 150 to 160°F, the topping is lightly browned, and the noodles have turned golden brown around the edges of the baking dish.
- Cool, cut, then serve kugel: Remove from the oven and let cool for at least 1 hour before serving, to allow the kugel to set up. Cut the kugel into squares or rectangles-this casserole makes 8 or 9 generous servings (about 4 inches by 3 inches), or 12 smaller ones (about 3 inches square). Serve warm or at room temperature.
Nutrition Facts : Calories 337 kcal, Carbohydrate 40 g, Cholesterol 140 mg, Fiber 2 g, Protein 10 g, SaturatedFat 8 g, Sodium 276 mg, Sugar 26 g, Fat 16 g, UnsaturatedFat 0 g
EASIEST NOODLE KUGEL
This is a modified version of a recipe from Bon Appétit Magazine (November 1998). This recipe is great because you don't have to precook the noodles. You can also make it without the cornflake topping if you prefer.
Provided by blucoat
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Butter 13 x 9 x 2-inch glass baking dish. Spread uncooked noodles over bottom of prepared dish and sprinkle with raisins (if using).
- Whisk eggs, sour cream, butter, vanilla, cinnamon, nutmeg, and sugar in large bowl until smooth. Whisk in milk and pour mixture over noodles. Let kugel stand 5 minutes.
- Mix cornflakes and brown sugar in bowl and sprinkle evenly over kugel.
- Bake kugel until set in center, about 1 hour. Cut kugel into squares. Serve warm or at room temperature.
Nutrition Facts : Calories 505.6, Fat 25.9, SaturatedFat 14.6, Cholesterol 211.5, Sodium 194, Carbohydrate 55.7, Fiber 1.2, Sugar 27.5, Protein 13.6
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