Saturday, October 8, 2011

The Best Noodle Kugel

One of my all time favorite foods is noodle kugel. I don't know if it is because we only have it for Jewish holidays or what but to me this is noodles filled with yummy goodness and a sweet crunch on top. This recipe is one that my grandma's best friend used and somehow got passed down to my mom and aunt and now to me. So it only makes sense that no holiday is complete without noodle kugel and I of course made mine for both Jewish holidays. You can even freeze some of the leftovers (if there are any) and enjoy later on. Please note that this recipe needs to sit overnight so you have to plan a little bit ahead of time to make it. Below is the infamous recipe with a few healthier tweaks like lowfat sour cream, cottage cheese and milk.

Noodle Kugel
1lb extra wide noodles (I use yolk free ones to be healthier)
1 cup sugar
1 stick melted unsalted butter
1 pint low fat sour cream
3 cups skim milk
2 tsp. vanilla extract
1lb low fat cottage cheese
7 eggs (can substitute some egg beaters)

1 cup crushed corn flakes
1 tsp sugar
1 tsp cinnamon

1. Boil noodles and drain with cold water.

2. In a big mixing bowl, beat eggs, then add in rest of the ingredients (let butter cool before adding so it doesn't cook the eggs)

3. In a very large roasting pan, pour moure than 1/2 the noodles then 3/4 of mixture, then remaining noodles and mixture. Mix thoroughly.

4. Cover and refrigerate overnight.

5. Mix topping ingredients together and sprinkle on top with a few dots of butter.

6. Bake at 350F for about an hour.

7. Let it sit for about 15 minutes before serving so that it sets and you can cut it up without the pieces falling apart.

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