Celebrating Modern Jewish Living Through Food, Tradition, and Family
The Backstory: At many a Shabbat or Yom Tov table is a dish that often sits in the shadow of a main course, soup or Challah. Perhaps Kugel is often underappreciated because the Jewish staple is just that – a staple. More of the Backstory after the recipe…
Easy Noodle Kugel
- 1/2 pound wide egg noodles
- 1/2 stick butter or margarine, melted
- 1 pound cottage cheese
- 2 cups sour cream
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1/2 cup raisins
Preheat oven to 375 degrees F.
Boil the noodles in salted water for about 4 minutes. Strain noodles from water.
In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
Bake until custard is set and top is golden brown, about 45 minutes.
Serve and enjoy!
…The Backstory continues: The history of Kugel is extensive and the dish has undergone many changes over the years. Initially a completely savory dish, the Germans introduced noodles to the mix. Later on, the Polish added raisins and cinnamon, so now we have a tasty baked casserole. Crisp outside and moist within, Noodle Kugel is such a wonderful part of the table.
Kugel adaptations include potatoes and pumpkin or yams, but I decided to make the old-fashioned noodle version with lokshin (wide egg noodles). Extremely quick and easy to prepare, I highly recommend giving this recipe a whirl.
Funnily enough, in South Africa, a kugel is the slang term for a diva-type or Jappy woman. I suspect after eyeing over these ingredients, a true kugel may not tuck in, but I recommend you do!