Cranberry Noodle Kugel Recipes

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MAKEOVER NOODLE KUGEL



Makeover Noodle Kugel image

We think you'll feel good about serving this fabulous brunch dish, now that it's lower in saturated fat and cholesterol. -Cathy Tang, Redmond, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 1h

Yield 15 servings.

Number Of Ingredients 11

1 package (12 ounces) yolk-free noodles
2 tablespoons butter, melted
2 cups 1% cottage cheese
1-1/2 cups sugar
4 large eggs
1 cup egg substitute
1 cup reduced-fat sour cream
1 cup reduced-fat ricotta cheese
TOPPING:
1/2 cup cinnamon graham cracker crumbs (about 3 whole crackers)
1 tablespoon butter, melted

Steps:

  • Cook noodles according to package directions; drain. Toss with butter; set aside., In a large bowl, beat the cottage cheese, sugar, eggs, egg substitute, sour cream and ricotta cheese until well blended. Stir in noodles., Transfer to a 13x9-in. baking dish coated with cooking spray. Combine cracker crumbs and butter; sprinkle over top., Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 271 calories, Fat 6g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 235mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

CRANBERRY NOODLE KUGEL



Cranberry Noodle Kugel image

A gluten-free recipe . I stock up on the Kosher for Passover noodles during Passover as they are rice and gluten free. But it is just as good with regular noodles.

Provided by KOSHER KOOK

Categories     Healthy

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

16 ounces wide gluten free egg noodles
6 eggs (I use 1/2 egg beaters)
8 ounces farmer cheese
2 cups low-fat sour cream
1/2 cup low-fat milk
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup dried cranberries
1 1/2 teaspoons cinnamon
butter or margarine, for greasing pan

Steps:

  • Preheat oven to 350f. Bring a large pot of water to a boil. Cook noodles until tender, remove from heat and drain, rinse with cold water. Oil a 9x13 pan.
  • In a blender, combine all remaining ingredients except cranberries. When blended. Pour liquid over noodles and add cranberries. Stir well until combined and pour into greased pan. Dust with additional sugar and cinnamon.
  • Bake 35-45 minutes until top is golden and egg mixture is slightly firm. Allow to cool for 15 minute before serving.

APRICOT-CRANBERRY NOODLE KUGEL



Apricot-Cranberry Noodle Kugel image

This delicious dairy lokshen kugel (noodle pudding) is made with sour cream, cream cheese, apricot jam, and Cinnamon Toast Crunch™ cereal. It's a family favorite.

Provided by Whitney Gail Aronson

Categories     Hanukkah Kugel

Time 1h30m

Yield 16

Number Of Ingredients 11

1 (16 ounce) package egg noodles
1 (16 ounce) container sour cream
1 (12 ounce) container whipped cream cheese
3 large eggs
2 teaspoons salt
1 teaspoon vanilla extract
1 ½ cups apricot preserves
1 teaspoon ground cinnamon, or to taste
4 cups cinnamon bite-sized cereal (such as Cinnamon Toast Crunch™ )
3 tablespoons unsalted butter, softened, or more to taste
1 cup sweetened dried cranberries (such as Craisins®)

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Liberally butter a deep 8-inch square baking dish.
  • Fill a large pot with generously salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
  • Drain egg noodles and rinse in cold water to stop the cooking. Drain again and mop up any excess moisture with paper towels.
  • Beat sour cream, cream cheese, eggs, salt, and vanilla with an electric mixer until well combined. Mix in apricot preserves and cinnamon.
  • Crush cereal in a food processor or by hand until it's broken up enough that it's no longer identifiable as cereal. Mix in softened butter until well distributed.
  • Place noodles in the prepared baking dish. Pour sour cream mixture over top and stir to combine. Mix in cranberries. Sprinkle crushed cereal mixture evenly over top.
  • Bake in the preheated oven until the top is browned and crusty, 1 to 1 1/2 hours, checking every so often starting at 45 minutes. If the top looks like it's headed towards burning, stick some foil on the top. At the end, if the top's not crusty enough, put it under the broiler until the butter bubbles a bit and the the color gets nice and rich looking, 1 to 3 minutes.
  • Remove from the oven and let it sit for 15 minutes before serving.

Nutrition Facts : Calories 604.7 calories, Carbohydrate 93.2 g, Cholesterol 96.6 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.3 g, SaturatedFat 10 g, Sodium 824.5 mg, Sugar 39.4 g

PECAN NOODLE KUGEL



Pecan Noodle Kugel image

Noodle kugel coated with a brown sugar/pecan mixture hot out of the oven is sweet enough it could also work as a dessert. This is an old family recipe guaranteed to be loved by all!

Provided by ROYSAPER

Categories     Side Dish

Time 1h30m

Yield 8

Number Of Ingredients 6

1 (16 ounce) package broad egg noodles
4 eggs
¼ cup melted butter, divided
1 cup brown sugar, divided
1 pinch salt
½ cup chopped pecans

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Preheat an oven to 325 degrees F (165 degrees C).
  • Beat eggs in a large bowl. Beat in half of the melted butter, then stir in half of the brown sugar and a pinch of salt. Stir in the noodles, making sure the noodles are evenly coated. Spread the remaining butter on the bottom of a deep baking dish. Sprinkle the remaining brown sugar in the baking dish, patting the sugar up the sides. Spread pecans over the brown sugar. Pour noodle mixture over the sugar.
  • Bake in the preheated oven until firm, about 1 hour and 15 minutes. Run a paring knife between the kugel and the edge of the baking dish. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the baking dish with a large platter and invert it to tip the kugel out of the baking dish and onto the plate.

Nutrition Facts : Calories 417.6 calories, Carbohydrate 58.8 g, Cholesterol 155.3 mg, Fat 15.6 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 5.5 g, Sodium 92.7 mg, Sugar 19.1 g

APRICOT CRANBERRY KUGEL



Apricot Cranberry KUGEL image

This delicious sweet dairy Loksen Kugel (Noodle Pudding) is a favorite side dish in my family. Traditionally eaten hot, I also like it cold, and at any time of day.

Provided by whitneyaronson_1123

Categories     European

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 (16 ounce) package medium egg noodles (or broad)
1 (16 ounce) sour cream (I like Daisy)
1 (12 ounce) whipped cream cheese
1 1/4 cups apricot preserves or 1 -2 cup sugar
2 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (or more if desired)
1 cup dried cranberries (craisins or similar)
3 large eggs
1 tablespoon butter (for greasing pan)
3 -4 cups Cinnamon Toast Crunch cereal (depending on how thick you want the crust)
3 -4 tablespoons butter, softened

Steps:

  • Preheat oven to 325.
  • Cook EGG NOODLES in well salted water to al dente. Rinse in cold water to stop the cooking and drain as much as possible, stirring noodles in colander to get all the moisture out. Set aside to allow more drying.
  • Crush about half the box of CINNAMON TOAST CRUNCH in food processor (or you can do this by hand. I sometimes put it in a zip-lock and crunch it up with my hands). Stop short of completely pulverizing it, but it should be broken up enough that it not longer is totally identifiable as cereal.
  • MIX in softened BUTTER to CRUSHED CEREAL until butter is well distributed. Put aside (refrigerate if it will be a long time until you cook).
  • In a mixing bowl, beat together EGGS, SOUR CREAM, CREAM CHEESE, SALT, and VANILLA EXTRACT. You can use an electric mixer for this, but it's really not difficult to do by hand. Everything should be well incorporated and fairly smooth, but it's okay if it's still a slightly lumpy.
  • Mix in APRICOT PRESERVES and GROUND CINNAMON to taste (batter should taste good, but very sweet, since it will mellow out when combined with the noodles and baked).
  • Liberally BUTTER the inside of an 8x8 baking dish (I like to use glass, but anything will work).
  • Check that the noodles are pretty dry (if not, dump them on a paper towel to mop up a little more moisture.
  • Transfer NOODLES to baking dish and pour in BATTER. Stir to combine.
  • Add a handful or two of DRIED CRANBERRIES and mix to get it evenly distributed. Use more if you really like CRAISINS. Use less or none if you don't.
  • Sprinkle topping mixture evenly over the top. I like to totally cover the surface for a nice crust.
  • Insert into oven, uncovered for 1 to 1.5 hours. (depending on the oven and the baking dish, sometimes if only needs 45 minutes, especially if you like it a little looser). If you're nervous, you can check "doneness" using the toothpick method- insert a toothpick in center and once it start coming out fairly clean, it's ready to come out.
  • Keep an eye on the top. It should brown, but not burn. If it looks like it's headed towards burning, stick some tin foil on the top. At the end, if the top is not looking "crusty" enough, I'll stick it under the broiler for 1-3 minutes, watching for the butter to bubble a bit and the color to get nice and rich looking.
  • When the top is browned and the middle seems cooked, remove from oven and let it sit on the counter for about 15 minutes (you can eat it right away if you want, but giving it time to rest, allows it to set a bit.
  • This will feed a family of 4 (with leftovers for a couple of days).

Nutrition Facts : Calories 610.7, Fat 36.7, SaturatedFat 19.8, Cholesterol 179.5, Sodium 974.9, Carbohydrate 64.4, Fiber 2.2, Sugar 31.2, Protein 10

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