Kugel Recipe
Rika
You're going to love this easy kugel recipe. It's a traditional Jewish dish but the texture and sweet flavor make it perfect and popular for any occasion and to accompany any meal.
Prep Time 6 minutes mins
Cook Time 54 minutes mins
Course casserole, Side Dish
Cuisine Jewish
Servings 12
Calories 360 kcal
Preheat the oven to 350°F. While you're waiting, soak the raisins in hot water for 10 minutes then drain.
Fill a big pot ¾ full of cold water and 1 teaspoon of kosher salt. Bring the water to a boil over high heat and cook noodles for 4 minutes. Drain the noodles well.
In a large bowl, whisk the eggs and sugar for 2 minutes or until the sugar is dissolved. Add the sour cream, cottage cheese, cinnamon, ⅛ teaspoon of kosher salt, and vanilla. Whisk to combine. Add the melted butter then whisk again to combine. Add the noodles into the bowl then gently toss to coat.
Grease a 9x13 inch pan with unsalted butter. Pour the noodle mixture into the pan. Sprinkle the top of the kugel with brown sugar and cinnamon mixture, as needed.
Bake, uncovered, for about 50 minutes or until it set and the top is golden brown.
Storing. You can store the leftover Kugel in the fridge for up to 3 days or in the freezer for up to a month.
Reheating. If the Kugel is frozen, thaw it in the refrigerator before reheating. After that, bring the kugel to room temperature then bake in the oven, uncovered, at 300°F for about 20 minutes or until the internal temperature registers at 165°F.
The reheating time is depending on the size of the piece.
Sugar. Feel free to add more sugar for a sweeter taste
Calories: 360kcalCarbohydrates: 35gProtein: 11gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 138mgSodium: 217mgPotassium: 239mgFiber: 1gSugar: 10gVitamin A: 640IUVitamin C: 1mgCalcium: 98mgIron: 1mg