Ingredients
Butter, for greasing the pan
16 oz. wide egg noodles
5 large eggs
1/2 c. butter, melted
16 oz. sour cream
8 oz. cottage cheese
3/4 c. granulated sugar
1/2 tsp. cinnamon
Preparation
Step 1Preheat oven to 350°. Grease a 9" x 13” baking dish. In a large pot of boiling water, cook pasta until al dente, 5 minutes. Drain.Step 2In a large bowl mix together eggs, butter, sour cream, cottage cheese, sugar, and cinnamon then stir in noodles. Pour into prepared dish and bake until set, 1 hour. Cover with aluminum foil if the top starts to get too dark.
What is noodle kugel? Kugel is basically the Yiddish/Jewish word for casserole. Sweet noodle kugel is typically made from eggs, noodles, sour cream and cottage cheese, all baked inside a casserole dish. Tip: If you’re not a fan of egg noodles, pretty much any medium-sized noodle (like penne or fusilli) would work perfectly here! What does kugel taste like? While there are many savory versions out there (such as this giant-latke-esque potato kugel), we have a soft spot in our hearts for sweet noodle kugel. Often thick and eggy, our version is the perfect amount of sweet with an added hint of cinnamon. Can I make it ahead? Yes! You can assemble your kugel completely, then wrap and store in the fridge overnight until ready to bake the next day. If you have any leftovers—or want to make the entire dish ahead of time—you can store it baked in the fridge for 2-3 days. Made this? Let us know how it went in the comments below!
