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Noodle Kugel

Noodle Kugel

Amy
Classic kugel! This version is more noodle-y. Healthier or original versions!
4.67 from 21 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Side
Cuisine Jewish
Servings 10

Ingredients
  

  • Noodle ingredients:
  • 1 pound wide egg noodles
  • 1/2 cup butter healthy version, 1/6 cup
  • 1 cup whole milk healthy version, low fat
  • 4 large eggs yolks are healthy! And give texture to your kugel.
  • 3/4 cup sugar healthy version, 1/2 cup
  • 2 1/2 teaspoons vanilla
  • 1 teaspoon salt
  • 1- pound container sour cream healthy version, Greek yogurt
  • 1- pound container cottage cheese healthy version, low fat
  • Topping ingredients:
  • 3 cups crushed cornflakes
  • 3 tablespoons sugar
  • 1 1/2 teaspoon cinnamon
  • 3 tablespoons soft butter cut into bits (this topping is so tasty, I shunned all healthy versions)

Instructions
 

  • Preheat to 350 degrees F.
  • Butter a 9x13x2 inch glass or ceramic dish and set aside.
  • Cook noodles according to directions until al dente.
  • Drain well, then return to the pot and add amount of butter of your choosing, totally coating the noodles.
  • Mix together milk, eggs, sugar, vanilla, and salt.
  • Then stir in sour cream or Greek yogurt.
  • Lastly, mix in cottage cheese.
  • Combine your noodles with the mixture, and transfer into the dish.
  • To make the topping, toss together cornflakes, sugar, cinnamon and butter and sprinkle evenly over noodles.
  • 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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