This noodle kugel is a sweet casserole that feels like comfort food (especially if you are of Jewish heritage) yet is low fat and lower sugar than the average sweet kugel. I use the low-fat dairy and egg substitute to give it a richer flavor, but it tastes great made with nonfat ingredients as well. Enjoy! I developed it in honor of my beloved Grandma Sylvia.

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

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  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.

  • Gently stir egg noodles, sour cream, cottage cheese, pineapple with juice, eggs, orange juice, cranberries, melted butter, sugar, applesauce, orange zest, vanilla extract, and cinnamon together in a large bowl until thoroughly combined. Spoon the noodle mixture into prepared baking dish.

  • Bake in the preheated oven until kugel is set and browned on top, 60 to 75 minutes.

Nutrition Facts

332 calories; protein 12.9g 26% DV; carbohydrates 43.7g 14% DV; fat 11.3g 17% DV; cholesterol 75.3mg 25% DV; sodium 239.2mg 10% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/16/2020
The orange zest gave it a bitter flavor, I believe that if I left that ingredient out it would’ve been good ? although I did replace the sour cream with Greek yogurt, I used truvia instead of the sugar and I used reduced sugar Craisins instead of raisins, and sugar free apple sauce, but I think it still would’ve turned out great had I not added the orange zest !! Read More