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My review
Kugel
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Ann
"This is a wonderful side dish generally made for Jewish holidays. Your guests cannot guess the ingredient used for the topping. Very rich!"
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Ingredients
1 h 30 m servings 454Original recipe yields 9 servings (8 to 10 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
- In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
- In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
- Bake in preheated oven for 1 hour.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 114135 Ratings
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Most helpful positive review
10/13/2007
I found by placing the eggs, sugar, cream cheese, sour cream and cottage cheese in the blender and blending it all together, then pouring it on the cooked noodles and adding pineapple chunks, an...
Most helpful critical review
1/1/2012
made this, and i can say i am not a fan. im sure its good, but its not ma cup O tea. turned out good..just not ma thing lol.
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10/13/2007
I found by placing the eggs, sugar, cream cheese, sour cream and cottage cheese in the blender and blending it all together, then pouring it on the cooked noodles and adding pineapple chunks, an...
6/3/2004
Updated 9-30-2011: Re topping modification below: Didn't have cornflakes so used NOT crushed rice crispies instead. Wonderful and the topping looked interesting!!!!! See my photo. Soaked 3/4 ...
4/13/2005
This was fantastic. I actually double the topping to make it go across the whole dish, and one important thing...make sure you cover the dish as it's baking! This is so moist and yummy.
12/23/2006
I have never made a Kugel before, so I tried my hand at it this Chanukah. After going through about a million recipes i decided on this one, and boy am I glad I did. WOW!!! This was AMAZING. Eve...
2/24/2003
Follow up on topping quantity concerns: Though the recipe calls for a 9 x 13 dish, I've always made it in my glass souffle dish. With less top surface area, less topping is required. And when...
7/6/2003
FABULOUS! I took this to a Jewish celebration and no one could get over how this good Catholic girl could make kugel! A real hit! Thanks for the recipie!
10/8/2001
Ann - thanks for the great recipe! I changed it a bit by adding non-fat cream cheese, non-fat sour cream, and non-fat cottage cheese along with non-fat egg noodles, and your recipe held up well!...
5/11/2012
First time making this for Easter and I loved it. My mom was skeptical and then she tried it. She loved it also. I think this is a keeper!
7/11/2007
First time I've ever made Kugel. I saw it in an old cookbook, one that I couldn't find again, so searched it out on allrecipes. Ann's sounded good. I made as she directs, except I did add one c...