Noodle Kugel with Candied Pecans
Do you like noodles? Do you like cheese? Thought so! This noodle kugel Jewish-style casserole is totally addicting and totally covered in candied pecans.
Ingredients
- Kugel ingredients:
- 1/2 pound wide egg noodles (8 oz)
- 1/4 pound butter plus more for buttering pan
- 6 large eggs
- 1/2 pound cream cheese, softened
- 1 pint container sour cream (16 oz)
- 1 pound container cottage cheese
- 3/4 cup sugar
- 2 1/2 teaspoons vanilla
- 1 teaspoon salt
- 1/2 cup raisins optional
- Topping ingredients:
- 3 tablespoons butter softened
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans or walnuts, chopped or whole
Instructions
- Preheat oven to 350 degrees F.
- Butter a 13x9-inch glass or ceramic dish. The dish should be at least 2 inches deep.
- Cook noodles in salted water according to package directions until al dente.
- Drain well, then return the noodles to the pot, add butter and gently mix to melt, completely coating the noodles. Mmm butter.
- In a large bowl, beat with a hand mixer, eggs, cream cheese, sour cream, cottage cheese, sugar, vanilla, and salt. Then stir in the raisins.
- Combine your noodles with the mixture, and transfer into the baking dish.
- To make the topping, stir together butter, brown sugar, cinnamon, and nuts in a small bowl. Sprinkle evenly over kugel.
- Bake kugel for 1 hour until golden brown. Let stand at least 5-10 minutes before serving. Serve warm or at room temperature.
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