Friday, October 23, 2015

Kugel (Noodle Pudding)

I didn’t grow up eating kugel & I’ve really only had it a handful of times but I like it. Kugel or noodle pudding is baked like a casserole full of decadent dairy & egg noodles that’s more on the sweet rather than the savory side (sometimes it can be really really sweet!). My co-worker Lisa generously shared her family recipe with me so that I could try my hand at this rich dish. It is the perfect recipe because it wasn’t super sweet & I really liked the crispy cornflake topping (that I added a little extra vanilla  because I love vanilla). Lisa & her family typically eat this before or after a fast & then for breakfast & every meal in between following.

I took my giant casserole dish to work & we ate it for breakfast! When do you eat kugel? Do you put anything different in yours?

Keep reading to get the recipe for Lisa's Kugel. It makes a ton so invite your friends & family & eat up!

P.S. Thanks for the recipe Lisa!

Kugel/Noodle Pudding Ingredients:
  • 1 lb wide egg noodles
  • 1 stick unsalted butter
  • 1 lb cottage cheese
  • 8 oz whipped cream cheese
  • 1 lb sour cream
  • 6 eggs – beaten
  • 2 cups milk (any kind..skim, 1%, etc)
  • ½ cup white sugar (if you like a sweeter Kugel you can double this but I found this to be perfect!)
  • 2 tsp vanilla extract
  • Pinch of salt

Topping Ingredients:
  • ½ stick of butter
  • 5 cups of Corn flakes cereal – store brand is fine
  • ¼ cup Brown sugar
  • 2 tsp vanilla extract (optional)
Make it!
  1. Let cheeses & eggs come to room temperature before starting.
  2. Cook wide egg noodles– al denti. Drain & set aside.
  3. Preheat oven to 350.
  4. In same pot you used to cook noodles, melt butter. 
  5. Then add all the rest of the ingredients to pot (except topping). Mix together.
  6. Add noodles, mix together.
  7. Grease a large casserole dish (11”x14”) with cooking spray. (My casserole dish was a little smaller so I used extra individual ramekins for the overflow.)
  8. Pour noodle mixture into dish.
  9. Melt butter (use same pot again).
  10. Add brown sugar & vanilla (if using).
  11. Slowly mix in corn flakes & fully coat
  12. Add corn flake mixture to top of noodles.
  13. Tent dish with tin foil & place in oven for 25 min. 
  14. Remove foil & cook another 25 minutes to brown topping.
  15. Remove & serve.
  16. Wait until completely cooled before wrapping the kugel up otherwise your crispy topping will turn soggy.

1 comment:

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