How to Make Noodle Kugel

By eHow Food & Drink Editor

Rate: (21 Ratings)

Slightly sweet and indulgently rich, this noodle kugel is really meant as a side dish for brisket, or another hearty dinner entree. However, leftovers are good as breakfast the next morning, and your non-traditional guests wouldn't blink an eye if you served this traditional Jewish food as dessert, either. Serves 4-6, but easily doubled or tripled.

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Instructions

Difficulty: Moderately Easy

Things You’ll Need:

Groceries
6 oz. package uncooked short egg noodles
1 1/2 sticks butter
1/2 c. plus 3 tbsp. sugar
3 oz. cream cheese
3 egg yolks
1 c. sour cream
1 tsp. vanilla
3 egg whites
1/2 tsp. cinnamon
1 1/2 c. corn flakes

Step1

Preheat oven to 325 degrees.

Step2

Cook noodles according to package directions.

Step3

Cream 1 stick of the butter (softened) and 1/2 cup sugar together until light and fluffy.

Step4

Beat in the cream cheese, egg yolks, sour cream and vanilla.

Step5

Fold in the cooked and drained noodles.

Step6

Beat the egg whites until stiff peaks form, then fold into the noodle mixture.

Step7

Turn out into a greased baking dish and bake for 15 minutes.

Step8

Make the topping by gently combining the cinnamon and corn flakes, and the remaining butter (1/2 stick, melted) and sugar (3 tbsp.).

Step9

Scatter the topping over the kugel and bake for 25 more minutes (40 minutes total).

Tips & Warnings

Add 3/4 c. raisins, soaked for ten minutes in boiling water and then drained, to the noodles for a variation.

Comments

Anonymous said

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on 9/12/2006 12 oz. medium noodles
3 oz. cream cheese
12 oz. apricot nectar
3 eggs
1 cup milk or soy milk
1/2 cup sugar
1/2 cup raisins or dried cranberries
cinnamon
3/4 stick of unsalted butter or margarine

Bake for 15 minutes.

Then add graham cracker crumbs, mixed with 3/4 stick of butter or margarine and cinnamon. Mix well and spoon it on top of the kugel.

Bake for another 45 minutes.

Anonymous said

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on 12/20/2005 Skip the cheese and cream and butter. Skip the sweet stuff.
Use a full one pound bag of quality egg noodles. Mix three egg yolks with the rendered fat of a large chicken (capon preferred) being sure to include the "griven" (gribbeners) and use this cholesterol-laden mixture in lieu of the milk products. Be sure to put enough salt in the water when boiling the noodles, so it needn't be added to the kugel mixture. Add white pepper to taste (black pepper if you can't find white).