Name: Noodle Kugel
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: For the kugel -; 12 ounces wide egg noodles -; 2 tablespoons unsalted butter -; 2 apples (fuji, gala, or other firm apples), peeled, cored, and diced -; 6 large eggs -; 2 cups (1 pound) sour cream -; 2 cups (1 pound) cottage cheese -; 2/3 cup granulated sugar -; 2/3 cup raisins -; 1/2 teaspoon ground cinnamon -; 1/2 teaspoon kosher salt -; For the topping -; 2 cups cornflakes cereal -; 1/4 cup brown sugar -; 1/2 teaspoon ground cinnamon -; 2 tablespoons unsalted butter, melted -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Noodle Kugel

1. For the kugel -

2. 12 ounces wide egg noodles -

3. 2 tablespoons unsalted butter -

4. 2 apples (fuji, gala, or other firm apples), peeled, cored, and diced -

5. 6 large eggs -

6. 2 cups (1 pound) sour cream -

7. 2 cups (1 pound) cottage cheese -

8. 2/3 cup granulated sugar -

9. 2/3 cup raisins -

10. 1/2 teaspoon ground cinnamon -

11. 1/2 teaspoon kosher salt -

12. For the topping -

13. 2 cups cornflakes cereal -

14. 1/4 cup brown sugar -

15. 1/2 teaspoon ground cinnamon -

16. 2 tablespoons unsalted butter, melted -

How to cook deliciously - Noodle Kugel

1. Stage

Preheat the oven and prepare casserole dish: Preheat the oven to 350ºF. Grease a 9x13-inch casserole dish with butter. Set aside until ready to use.

2. Stage

Cook the noodles: Bring a large pot of water to a boil over medium-high heat. Add the noodles and boil until al dente, about 8 minutes or the according to package instructions. When the noodles are done boiling, drain into a colander, then add to a large bowl.

3. Stage

Make the cornflake topping: While the noodles are boiling, make the topping. In a large bowl, use your hands to crush the cornflakes into coarse crumbs. Add the brown sugar, cinnamon, and melted butter and stir to combine. Set aside until ready to use.

4. Stage

Assemble kugel: After you’ve drained the noodles, add the butter into the large bowl while the noodles are still hot, and stir until the butter is melted. Add the diced apples, eggs, sour cream, cottage cheese, sugar, raisins, cinnamon, and salt, and stir until evenly combined.

5. Stage

Transfer to baking dish: Transfer the noodle mixture to the greased baking dish, then sprinkle the cornflake mixture evenly over the noodle mixture.

6. Stage

Bake kugel: Cover the dish tightly with aluminum foil. Bake the kugel for 1 hour, then remove the foil and bake for 20 more minutes. You’ll know your kugel is done when an instant-read thermometer inserted in the center of the casserole reads 150 to 160°F, the topping is lightly browned, and the noodles have turned golden brown around the edges of the baking dish.

7. Stage

Cool, cut, then serve kugel: Remove from the oven and let cool for at least 1 hour before serving, to allow the kugel to set up. Cut the kugel into squares or rectangles—this casserole makes 8 or 9 generous servings (about 4 inches by 3 inches), or 12 smaller ones (about 3 inches square). Serve warm or at room temperature.