Noodle Kugel

by Karin Calloway
Noodle Kugel is a dish traditionally served for Jewish holidays, but this sweet and savory side dish is so delicious, I like to serve it as a year-round accompaniment to braised pork or my Chicken Normandy sauté. Kugel is pure comfort food, and my Viking blender makes easy preparation of the sweet, cheesy custard that binds cooked egg noodles together. I’ve lightened the dish by using reduced-fat dairy products, but the Kugel still sticks to your ribs.

A sprinkling of cinnamon tops my Noodle Kugel, but you can add a crispy topping if you prefer. Simply combine 1 cup of crushed corn flake cereal with 3 tablespoons of melted butter and a dash of cinnamon and sprinkle it over the noodle mixture before baking.

  • 8 ounces medium egg noodles
  • 3 eggs
  • 3 ounces reduced-fat cream cheese
  • 8 ounces reduced-fat sour cream
  • 8 ounces reduced-fat or nonfat cottage cheese
  • 1/3 cup skim milk
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick spray and set aside. Cook noodles according to package directions. Drain, rinse with cold water and set aside to drain.

Combine eggs, cream cheese, sour cream, cottage cheese, milk and sugar in the blender. Cover and blend until creamy. Place the noodles in a bowl, pour the cheese mixture over the noodles and stir to combine. Pour into the prepared baking dish, sprinkle with the cinnamon and bake 45 minutes to 1 hour, until custard is set.

Makes 6 to 8 servings.
Noodle Kugel

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