Rating: 4.5 stars
20 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

This is a slightly sweet noodle pudding. It can be served as a side dish, at brunch, or after a fast such as Yom Kippur.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
8
Yield:
1 1-quart dish
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.

    Advertisement
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart baking dish with nonstick cooking spray.

  • In a bowl, mix together the eggs with white sugar until thoroughly combined, then stir in the melted butter, whipped cottage cheese, sour cream, salt, and pepper. Lightly mix in the noodles; spoon the kugel into the prepared baking dish. Sprinkle the top with brown sugar.

  • Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.

Nutrition Facts

287 calories; protein 10.7g; carbohydrates 31.6g; fat 13.2g; cholesterol 102.7mg; sodium 162.9mg. Full Nutrition
Advertisement