Kugel is a type of baked noodle or vegetable pudding, usually served for holidays and major celebratory meals as an accompaniment. Some believe that the kugel originated in Persia—today’s Iran—and then spread to Eastern Europe. What makes this version so different and so spectacular is the use of very thin, very short noodles instead of the more common broad ones. This dish freezes well after it is cooled.
- 8 oz. thin soup noodles
- 1 cup granulated sugar
- 2 sticks butter or margarine at room temperature
- 1 lb. low-fat or regular cottage cheese
- 2 cups low-fat or regular sour cream at room temperature
- 8 oz. low-fat or regular cream cheese at room temperature
- 1 cup whole milk
- 5 large eggs, beaten
- Ground cinnamon to taste
- Preheat oven to 450F. Grease 9x13-inch baking dish, and set aside.
- Cook noodles for 5 minutes in lightly salted boiling water. Drain well, and set aside to cool. Combine sugar, butter, cottage cheese, sour cream, cream cheese and milk in large bowl, and mix well. Stir in noodles and eggs, and sprinkle top with cinnamon. Place in baking dish.
- Bake for 5 minutes, reduce heat to 350F and continue baking for 45 to 50 minutes more, or until lightly browned on top.
- Serving Size: SERVES 8 TO 12
- Calories: 440
- Carbohydrate Content: 34 g
- Cholesterol Content: 175 mg
- Fat Content: 28 g
- Fiber Content: 1 g
- Protein Content: 14 g
- Saturated Fat Content: 16 g
- Sodium Content: 420 mg
- Sugar Content: 19 g