Thursday, November 19, 2009

Noodle Kugel

For those of you not familiar with kugel, the rough translation from the Yiddish is pudding or casserole. The types of kugel I ate while growing up were either noodle based or potato based. While my brother loved the potato kugel, I was always partial to the noodle variety.

I made a noodle kugel yesterday and it is delicious and simple to prepare.

Noodle Kugel
1/2 lb wide noodles (about 4 cups dry)
4 TPS butter
2 eggs
2 cups cottage cheese
1/2 cup sour cream
1/2 cup sugar
1/2 tsp vanilla
pinch salt

Cook the noodles. When done, stir in the butter to melt it and set it aside. Beat the eggs with the sugar. Add cottage cheese, sour cream, vanilla and salt. Mix well and stir into the buttered noodles. Pour into greased square pan. Sprinkle with cinnamon. Bake at 400 for 40 minutes. Serve warm or at room temperature. Easy peasy.

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