Made with noodles, eggs, sour cream, cottage cheese, crushed pineapple, vanilla and cinnamon, our noodle kugel recipe can be served as a light meal any time of day.
Prep Time20minutes?mins
Cook Time1hour?hr
Total Time1hour?hr?20minutes?mins
Course:?Breakfast
Cuisine:?German
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¿ªÔÆÌåÓýs:?12?servings
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Author:?Lynne Webb
Ingredients
12?ounces?wide egg noodles
4?tablespoons?butter
5?large eggs?lightly beaten
1?cup?cottage cheese
3/4?cup?sour cream
1?can?8-ounce crushed pineapple, drained
2?teaspoons?vanilla extract
2?teaspoons?ground cinnamon
3?tablespoons?sugar?divided
Pinch?of salt
2/3?cup?golden raisins
2?tablespoons?panko crumbs
Instructions
Cook the egg noodles according to package directions, drain, add the butter and toss until the butter is completely melted. Set aside to cool.
Position a rack in the center of the oven, preheat to 350¡ãF and generously butter a 13 x 9-inch baking dish.
Plump your raisins by soaking them in hot water for 5 minutes. Drain well and set aside.
In a large mixing bowl, combine the eggs, cottage cheese, sour cream, pineapple, vanilla, cinnamon, 2 tablespoons of the sugar and a pinch of salt. Add the noodles and raisins and combine thoroughly.
Transfer the kugel mixture to the prepared baking dish, cover tightly with aluminum foil and bake for 45 minutes.
Uncover the kugel and sprinkle the top with panko crumbs, the remaining 1 tablespoon of sugar and a dusting of cinnamon if desired. Return to the oven for 10 to 12 minutes.
Allow the kugel to cool for 15 to 20 minutes before cutting into squares for serving. May be served warm, or at room temperature.
Notes
Recipe Variation: Cranberry-Orange Noodle Kugel
Replace the raisins with dried cranberries, reduce the vanilla to 1 teaspoon, reduce the cinnamon to 1/2 teaspoon and add 1 tablespoon of grated orange zest. If desired, replace the panko crumbs with 1/3 cup toasted sliced almonds.Note: We've placed this recipe in our Breakfast/Brunch category, but you could easily serve a sweet kugel as a light lunch or even dessert.
