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Creamy Egg Noodle Kugel

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
8 servings
Lunch Jewish
Creamy Egg Noodle Kugel
Ingredients
  • 8 ounces wide egg noodles
  • 2 extra large eggs
  • 1/4 cup white sugar
  • 3 tablespoons butter, melted
  • 1 cup lowfat whipped cottage cheese
  • 8 ounces sour cream
  • 1 pinch salt and ground black pepper to taste
  • 2 tablespoons brown sugar, or to taste
Instructions
1
Fill a large pot with water that has been lightly seasoned with salt and place it on the stovetop over high heat. Bring the water to a vigorous boil, which should take some time and effort.
2
Once the water has reached its boiling point, add the egg noodles into the pot and continue to boil until the pasta is thoroughly cooked.
3
Check on the pasta periodically, stirring it occasionally, until it reaches a perfect doneness - still slightly firm to the bite. This should take around 5 minutes.
4
Transfer the cooked pasta to a colander placed in the sink and drain off any excess water.
5
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius), which is a relatively high temperature.
6
Take a 1-quart baking dish and give it a light coating of nonstick cooking spray to prevent the kugel from sticking.
7
In a separate bowl, combine eggs with white sugar until they are completely blended together.
8
Next, add the melted butter to the bowl and stir it in thoroughly.
9
Add whipped cottage cheese, sour cream, salt, and pepper to the bowl and mix everything together until it's well combined.
10
Gently fold in the cooked noodles into the mixture, making sure not to overmix.
11
Spoon the kugel mixture into the prepared baking dish and sprinkle a layer of brown sugar on top.
12
Place the kugel in the preheated oven and bake until the top is golden brown, which should take around 40 minutes.
13
Remove the kugel from the oven and let it cool for 10 minutes before serving.