Kugel always had a place on the table at holiday meals while I was growing up, not only as a side dish but also as a source of entertainment. This seemingly simple casserole was an endless topic of debate. Which was better, sweet or savory? Who made the best version? Was noodle kugel superior to potato kugel? There was even controversy about how to pronounce the actual word.
This recipe for Noodle Kugel, adapted from Lari Robling's Endangered Recipes, can be tweaked to your own specifications. I like to add dried fruits and nutmeg to mine. Kugel might be a little sweeter than the side dishes that we are used to, but don't be put off, I made this recipe recently as an accompaniment to brisket and it was fantastic.
Win 'Endangered Recipes'
As always with our Cook the Book feature, we have five (5) copies of Endangered Recipes to give away this week.
- Yield:16 two-inch squares
- For the topping:
- 1/2 cup cornflake crumbs
- 1/3 cup sugar
- 1 teaspoon cinnamon
- For the kugel:
- 5 ounces fine egg noodles, cooked and drained (2 cups cooked)
- 3 eggs
- 8 ounces cottage cheese
- 8 ounces sour cream
- 1/2 cup sugar
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
Preheat oven to 350°F.
Make the topping: In a bowl, mix cornflake crumbs, sugar, and cinnamon. Set aside.
Make kugel: Grease an 8-inch-square baking pan and place noodles in the pan.
In a blender, purée eggs, cottage cheese, sour cream, sugar, butter, and vanilla. Pour over noodles and sprinkle topping over all.
Bake kugel for 1 hour or until pudding is cooked though and slightly puffy.