GRANDMA ROSE'S JEWISH NOODLE KUGEL
Old Fashioned Noodle Pudding
Provided by Jill Selkowitz
Categories Side Dish
Time 1h10m
Number Of Ingredients 14
Steps:
- Soak raisins in a bowl of water to plump.
- Cook noodles al dente, drain and rinse under cold water. Set aside.
Nutrition Facts : Calories 303 kcal, Carbohydrate 42 g, Protein 10 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 116 mg, Sodium 312 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 4 g, ServingSize 1 serving
NOODLE KUGEL
Noodle kugel is a traditional Jewish holiday dish of egg noodles baked in a sweet or savory custard.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Combine the brown sugar, flour, cinnamon, and salt in a medium bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until the mixture has a clumpy, crumbly texture. Refrigerate until ready to use.
- Preheat the oven to 325°F and set an oven rack in the middle position. Butter a 9 x 13-inch baking dish.
- Bring a large pot of unsalted water to a boil. Cook the noodles for 6 to 8 minutes, or according to package instructions, until tender. Drain well.
- In a large bowl, whisk the eggs. Add the sour cream and softened cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth.
- Spread the cooked noodles evenly in the prepared baking dish. Pour the custard mixture evenly over top. Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove and discard the foil. The custard should be just set. Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles. Bake for 35 to 40 minutes more, until the streusel topping is crisp. Let cool for about 20 minutes, then cut into squares and serve.
- Make Ahead: The kugel and topping can be assembled and stored separately in the fridge up to a day ahead of time, and then baked before serving. (The kugel with the streusel topping may also be fully cooked a day ahead of time and reheated, however the texture will be denser than if baked fresh. To reheat, cover with foil and place in a 325°F oven for 25 minutes; remove and discard the foil, and continue baking for 20 to 25 minutes more, or until warm throughout and crisp on top.)
Nutrition Facts : ServingSize 1 slice, Calories 506, Fat 25 g, Carbohydrate 60 g, Protein 10 g, SaturatedFat 14 g, Sugar 30 g, Fiber 1 g, Sodium 209 mg, Cholesterol 152 mg
NOODLE KUGEL
I make this traditional dish along with other Jewish specialties for an annual Hanukkah/Christmas party with our friends. -Lauren Kargen Williamsville, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions; drain. Toss with butter; set aside. In a large bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in noodles. , Transfer to a greased 13-in. x 9-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top., Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Serve warm or cold.
Nutrition Facts : Calories 432 calories, Fat 19g fat (11g saturated fat), Cholesterol 191mg cholesterol, Sodium 261mg sodium, Carbohydrate 54g carbohydrate (30g sugars, Fiber 1g fiber), Protein 12g protein.
GRANDMA'S NOODLE KUGEL
This was my grandma's noodle kugel and is really easy to make. Leftovers are great cold for lunch the next day! It's a lot lighter than many of the other kugels I saw here, but I'm still looking for ways to make it healthier without changing the taste too much. I've already switched the sour cream & cottage cheese to 'light', and the milk to skim. I'd love suggestions for ways to lighten it even more. UPDATE: In an effort to recreate a sweet topping I tasted on another relative's kugel, I came up with a new optional oatmeal topping. I like it a lot better than the cornflakes or plain.
Provided by karen
Categories Cheese
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Use the butter to grease a 9 x 11 glass baking dish.
- Add the rest of the butter to the hot noodles, and stir until melted.
- Add sour cream and cottage cheese to the noodles.
- Pour the noodles into the baking dish.
- Beat the eggs in a separate bowl. Add milk to the eggs and beat. Add sugar and stir. Pour over the noodles.
- If using oatmeal topping, melt butter in frying pan, then add oatmeal and brown sugar. Still until brown sugar dissolves and oatmeal is coated.
- Sprinkle either the crushed cornflakes (eliminate the butter & brown sugar) or oatmeal topping over the noodles.
- Bake for 40-45 minutes. Do not make in advance of when you plan to bake. The noodles will absorb the liquids and it will come out dry. It is done when some of the noodles on the top are just barely starting to lightly brown.
- Serve immediately.
GRANDMA'S NOODLE PUDDING (KUGEL)
My grandma gave me her recipe for this family favorite. We always ate this at Hanukkah dinner, but I could really eat it for any meal, anytime!
Provided by Kera Miller Donovan
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles, and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well. Place cooked noodles into a mixing bowl.
- With an electric mixer, beat egg whites in a bowl until they form stiff peaks; set egg whites aside. Whisk the egg yolks together in a bowl until smooth, and mix in the sugar until well combined. Pour egg yolk mixture over the noodles, and mix in the cinnamon, apples, raisins, and almonds. Gently fold in the beaten egg whites, trying to keep as much volume as possible. Pour the kugel into the prepared baking dish.
- Bake in the preheated oven until the kugel is browned and the center is set, about 30 minutes.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 74 g, Cholesterol 134.5 mg, Fat 12.1 g, Fiber 3.8 g, Protein 10.5 g, SaturatedFat 4 g, Sodium 71.5 mg, Sugar 43.4 g
GRANDMA'S CHEESE NOODLE KUGEL
My grandma's delicious version of this classic Jewish comfort food! I sometimes make a reduced fat version of this recipe by using low fat cheeses and egg whites.
Provided by Marielle86
Categories Cheese
Time 1h
Yield 1 kugel, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Cook the noodles according to the package instructions.
- Spread out the cooked noodles in a greased 9x13 pan.
- Mix the cheeses together with the eggs.
- Add the sugar to the cheese mixture.
- Add raisins to the cheese mixture if desired (optional).
- Pour the cheese mixture evenly over the noodles.
- Sprinkle cinnamon over the top of the kugel to taste if desired (optional).
- Bake for 40-50 minutes, or until the kugel sets.
Nutrition Facts : Calories 305.4, Fat 14.5, SaturatedFat 7.3, Cholesterol 136.1, Sodium 186.4, Carbohydrate 33.6, Fiber 0.9, Sugar 13.6, Protein 10.4
NOODLE KUGEL
Noodle Kugel is a jewish noodle casserole. It is delicious. It's different because there's a sweetness to it from the sugar and raisins. I made it one Christmas and surprised my cousin's Jewish husband. He gave it two thumbs up. So there ya go!
Provided by Joanne Bellezza-Loughlin
Categories Pasta Sides
Time 55m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Boil noodles in salted water for about 4 minutes. Strain noodles.
- 3. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased 9 x 13 inch baking dish.
- 4. Bake until custard is set and top is golden brown, about 30-45 minutes.
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