This was my first attempt at noodle kugel. I found the recipe online and thought I would give it a shot.  It was pretty good, but next time I might use half cottage cheese and half cream cheese — I didn’t really like all the curds.  All in all I thought this was very tasty. This recipe will definitely be kept around! 

 

 

NOODLE KUGEL
1/2 lb. wide egg noodles
1 lb. creamed or whipped cottage cheese
1 cup sour cream
1/4 lb. unsalted butter, melted
1/2 cup sugar
2 eggs, beaten
3/4 cup golden raisins
2 medium Granny Smith apples, peeled and sliced thin
pinch of salt
pinch of cinnamon
1 tsp. vanilla extract

butter for greasing baking pan

sour cream and fresh berries as an accompaniment, if desired
Preheat the oven to 350°F. Boil the noodles until al dente, and drain. In a large mixing bowl, combine drained noodles and remaining ingredients (through and including vanilla extract) and toss well. Transfer the mixture to a buttered 13 x 9 x 2-inch baking dish, and bake 40 minutes, uncovered. Cover with foil and bake an additional 20 minutes, or until cooked through. Remove from oven and let cool before cutting into squares. Serve warm or at room temperature with sour cream and/or fresh berries on the side, if desired.

Epicurious
April 1999
Carole Chernick, Lisa Chernick’s mom
1999-03-22 16:27:48.0 

 http://www.epicurious.com/recipes/food/views/101428

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