Cream Cheese Kugel Recipes

CREAM CHEESE KUGEL RECIPE

Steps:

• Heat oven to 375°F.
• Mix cream cheese and 1/4 cup butter in large bowl until well blended. Blend in eggs, milk and 1/4 cup sugar. Add noodles and raisins; mix well.
• Pour into 13x9-inch baking dish. Mix corn flake crumbs, 2 Tbsp. butter, 1 Tbsp. sugar and cinnamon; sprinkle over noodle mixture.
• Bake 25 min. or until center is set.

KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
• In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
• In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
• Bake in preheated oven for 1 hour.

EXCITING NOODLE KUGEL

Steps:

• Heat oven to 350 degrees. Butter the inside of a 2 or 2 1/2-quart casserole or gratin dish.
• Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes. Drain the noodles, put in a medium bowl, and toss with cottage or farmer cheese, sour cream, onion, garlic, Worcestershire sauce, Tabasco and salt and pepper.
• Spoon into the buttered dish and sprinkle with the Parmesan and chives. Bake until golden and crusty on top, 35 to 40 minutes.

APRICOT CHEESE KUGEL

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, beat cream cheese, butter and sugar until smooth; stir in lemon juice. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture. , Spoon half into an ungreased 13x9-in. baking dish. Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers. , Bake, uncovered, at 325° for 45 minutes or until golden brown and a knife inserted in the center comes out clean. Serve warm.

NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Bring a large pot of salted water to a boil. Add noodles; cook until al dente according to package instructions, about 6 minutes. Drain noodles; return to pot. Set aside.
• Put eggs and sour cream into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Mix in 3/4 cup sugar, 3/4 cup butter, and the cream cheese. Set aside.
• Heat 2 tablespoons butter in a large skillet over medium heat. Stir in 2 tablespoons sugar, the cinnamon, and nutmeg. Add apples; gently toss to coat. Cook, tossing occasionally, until soft and caramelized, 10 to 12 minutes. Stir apples into egg mixture; pour over noodles. Toss gently to combine. Pour into prepared dish. Drizzle remaining 2 tablespoons butter over noodles; sprinkle with remaining 2 tablespoons sugar.
• Bake until set and top is golden brown, about 30 minutes. Transfer to a wire rack; let stand 15 minutes before serving.

SWEET CREAM CHEESE NOODLE KUGEL

Steps:

• Set oven to 350 degrees (set oven rack to middle position).
• Butter a 13 x 9-inch baking dish.
• Cook egg noodles in a pot until tender-firm, about 6-7 mins; drain and set aside.
• Place sour cream, cream cheese, cottage cheese, 1/2 cup sugar and salt in a food processor and process until blended, about 20 seconds.
• Add the eggs and butter and process until incorporated, about 5 seconds more.
• Pour the cream cheese mixture over the noodles in a large bowl then add the raisins and toss all together.
• Spread kugel evenly into the prepared pan.
• In a small bowl or cup combine 1 tablespoon sugar and cinnamon then and sprinkle on top.
• Bake center oven rack until the top is crisp and the center is firm and risen, and a tester comes out dry when inserted in the middle, about 45-50 minutes.
• Cool at least 30 minutes before serving.

CREAM CHEESE KUGEL

Steps:

• Combine cream cheese and margarine, mixing until well blended.
• Blend in eggs, milk, sugar and salt. Add noodles and raisins; mix well.
• Pour mixture into 12 x 8-inch baking dish.
• Sprinkle with cinnamon.
• Bake at 375°F for 30 minutes or until set.
• 6 to 8 servings.
• VARIATION: Substitute 8 1/4 ounce can crushed pineapple, DRAINED, for the raisins.
• MICROWAVE: Prepare recipe as directed except for baking.
• Microwave on High 8 minutes, turning dish after 4 minutes.
• Microwave on Medium (50%) 9 to 12 minutes or until center is set.
• Kraft Cream Cheese Cookbook.

CREAM CHEESE NOODLE KUGEL WITH CRUNCHY CORNFLAKE TOPPING

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Butter a 9 x 13 x 2-inch (3-quart) baking dish.
• Bring a large pot of water to a boil and cook the noodles according to the package directions until al dente. Drain and set aside.
• In a large bowl, use an electric hand mixer or rotary beaters to beat together the butter, cream cheese, and sugar until smooth.
• Add the eggs and vanilla, and beat until well mixed.
• Pour in the milk and beat just until smooth.
• Stir the drained noodles into the egg mixture. Add the raisins, if using, and stir to combine.
• Pour into the prepared pan and smooth the top with a spatula.
• In a small bowl, combine the cereal, melted butter, sugar, and cinnamon. Stir to combine. Sprinkle the topping evenly over the kugel.
• Bake in a heated oven for 1 1/4 hours or until the kugel is puffed, set in the center, and golden on the bottom.
• Remove from the oven and allow to cool on a rack for 15 to 20 minutes before cutting into squares to serve.

SWEET CREAM CHEESE NOODLE KUGEL RECIPE - (4.4/5)

Steps:

• Set oven to 350°F and set oven rack to middle position. Butter a 13x9-inch baking dish. Cook egg noodles in a pot until tender-firm, about 6 to 7 minutes; drain and set aside. Place sour cream, cream cheese, cottage cheese, 1/2 cup sugar, and salt in a food processor and process until blended, about 20 seconds. Add the eggs and butter and process until incorporated, about 5 seconds more. Pour the cream cheese mixture over the noodles in a large bowl then add the raisins and toss all together. Spread kugel evenly into the prepared pan. In a small bowl or cup combine 1 tablespoon sugar and cinnamon then and sprinkle on top. Bake on center oven rack until the top is crisp and the center is firm and risen, and a tester comes out dry when inserted in the middle, about 45 to 50 minutes. Cool at least 30 minutes before serving.

SWEET LOKSHEN KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Fill a large pot with lightly 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.
• While the egg noodles are cooking, combine sour cream, cream cheese, 1/2 of the melted butter, milk, sugar, eggs, and vanilla in a bowl; beat with an electric mixer until creamy.
• Drain egg noodles and fold into the sour cream mixture. Spread evenly in the prepared baking dish.
• Mix cornflakes, brown sugar, and remaining melted butter together; spread over the noodle mixture.
• Bake in the preheated oven for 50 to 60 minutes. Remove from the oven and let sit for 15 minutes before serving.