Creamy Noodle Kugel
Creamy Noodle Kugel. This classic dish combines tender egg noodles with a rich and creamy custard, resulting in a delectable combination of sweet and savory.
Ingredients
- 1 bag 340g of cooked and drained egg noodles
- 5 large eggs
- 2 cups 480ml of milk
- 2 cups 450g of cottage cheese
- 1 cup 240g of sour cream
- 1 ¼ cups 250g of white granulated sugar, divided
- ½ cup 113g of melted butter
- 6 oz. 170g of cream cheese, at room temperature
- 1 ½ teaspoons of salt
- 1 tablespoon of vanilla extract
- ⅓ cup 67g of white granulated sugar
- ⅓ cup 67g of brown sugar
- 1 teaspoon of cinnamon
Instructions
- In a large bowl, beat together the eggs, milk, cottage cheese, sour cream, 1 cup of white sugar, melted butter, cream cheese, salt, and vanilla until thoroughly combined.
- Stir in the cooked noodles and transfer the mixture to the prepared baking dish.
- In a small bowl, mix together the remaining ⅓ cup of white sugar, brown sugar, and cinnamon. Sprinkle the sugar mixture evenly over the top of the noodles.
- Bake for 1 hour or until the top begins to brown.
- Allow the kugel to cool for a few minutes before serving. It can be served warm or at room temperature.
Notes
Feel free to customize this recipe by adding raisins or chopped nuts for an extra texture and flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This Creamy Noodle Kugel pairs well with a dollop of whipped cream or a sprinkle of powdered sugar on top.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This Creamy Noodle Kugel pairs well with a dollop of whipped cream or a sprinkle of powdered sugar on top.
