Jewish Kugel
Have you ever had kugel? Noodle kugel is a traditional Jewish holiday dish made from egg noodles baked in a sweet custard. It can be made in advance, refrigerated and baked before serving, making it perfect for big family get-togethers.
Servings: 12
Ingredients
Kugel
- 16 oz Egg Noodles wide
- 6 Eggs large, separated
- 1/2 Cup Sugar
- 6 oz Cream Cheese
- 1/3 Cup Butter unsalted, softened
- 1 Cup Sour Cream
- 16 oz Cottage Cheese
Topping
- 1 Cup Graham Cracker Crumbs
- 1/2 Cup Sugar
- 4 Tablespoons Butter softened
Instructions
- Preheat the oven to 350 degrees F and butter a 9x13” baking dish.
For the Topping
- Stir together the graham cracker crumbs, sugar and butter. Set aside.1/2 Cup Sugar, 1 Cup Graham Cracker Crumbs, 4 Tablespoons Butter
For the Kugel
- Cook the noodles in a large pot of water until done.16 oz Egg Noodles
- In a large bowl, using a hand mixer, beat together the egg yolks. Add the sugar and cream cheese and beat again.6 Eggs, 1/2 Cup Sugar, 6 oz Cream Cheese
- Drain and rinse the noodles and mix them with the cream cheese mixture, along with the cut up butter, sour cream and cottage cheese. Mix well.1/3 Cup Butter, 1 Cup Sour Cream, 16 oz Cottage Cheese
- Beat the egg whites in a clean bowl using a clean beater until stiff peaks form. Fold the egg whites into the noodles and pour into your baking dish.6 Eggs
- Sprinkle with the topping and bake at 350 degrees F for 1 hour.
- Serve hot, room temp or even cold!
Notes
Store Kugel in the refrigerator for up to 3 days.
Nutrition
Serving: 1cup | Calories: 474kcal | Carbohydrates: 52g | Protein: 14g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 169mg | Sodium: 326mg | Potassium: 220mg | Fiber: 1g | Sugar: 21g | Vitamin A: 779IU | Vitamin C: 0.2mg | Calcium: 98mg | Iron: 1mg