Kugel – Noodle Pudding
Ingredients:
1 pound uncooked wide egg noodles
8 large eggs
1 1/2 cups sugar
1/8 teaspoon salt
1 teaspoon vanilla
16 oz carton regular cottage cheese
16 oz carton real sour cream
2 cans (21 oz each) cherry pie filling
Method:
Preheat oven to 350º F. Spray a 9x13 pan with non-stick spray, set aside.
Cook noodles according to package directions; rinse with cool water and drain.
Beat eggs until light and fluffy; gradually beat in sugar, salt and vanilla. Stir in cottage cheese, sour cream and drained noodles. Spread mixture in prepared pan. Bake 1 hour or until Kugel is set in middle, and top is lightly browned. Cool, cut in squares; serve with warm or cold cherry pie filling.
Notes:
Sometimes called Noodle Pudding, Kugel is a Jewish side dish. Its history dates back centuries, which has allowed it to evolve into many variations; from sweet to savory.
For variety: try it low fat with 1% cottage cheese and non-fat sour cream; try it plain; add raisins, cinnamon and nutmeg; try it savory (ie Spinach Kugel). Serves 16.
For smaller recipes, cut ingredients in half and bake in 9x9 pan (serves 9).
Savory Spinach Kugel
8 ounces uncooked wide egg noodles
1 package (10 oz) frozen chopped spinach, thawed
4 eggs
16 oz carton cottage cheese
1 envelop dry onion soup mix
Pre-heat oven to 350º F. Spray 9x9 pan with non-stick spray; set aside.
Cook noodles according to package directions; drain and rinse with cold water.
Thaw spinach and drain well. Beat eggs, stir together cottage cheese, soup mix and drained spinach. Place in prepared pan. Bake 1 hour or until Kugel is set. Cool slightly, cut into 9 squares and serve warm or room temperature. Serves 9.
