Manischewitz Noodle Kugel Recipes

NOODLE KUGEL

Noodle Kugel image

Provided by Dave Lieberman

Time 50m

Yield 6-8 servings

Number Of Ingredients 8

Ingredients

1/2 pound wide kosher for Passover egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins

Steps:

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 30 to 45 minutes.

NOODLE KUGEL

Noodle Kugel image

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

Ingredients

1 cup packed dark brown sugar
1¼ cups all purpose flour, spooned into measuring cup and leveled off
1 teaspoon ground cinnamon
¼ teaspoon salt
1 stick unsalted butter, cold, cut into ½-inch chunks
One 12-oz bag wide egg noodles
4 large eggs
One 8-oz container sour cream
One 8-oz package cream cheese, softened (microwave for 15-20 seconds to soften)
2 cups half & half
½ cup granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
½ teaspoon ground cinnamon

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

GRANDMA ROSE'S JEWISH NOODLE KUGEL

Grandma Rose's Jewish Noodle Kugel image

Old Fashioned Noodle Pudding

Provided by Jill Selkowitz

Categories Side Dish

Time 1h10m

Number Of Ingredients 14

Ingredients

16 oz. Wide Egg Noodles
1 Tablespoon Butter
6 large Eggs
1 pound Cottage Cheese
1 pint Sour Cream
1 teaspoon Kosher Salt
1 cup White Sugar
1 teaspoon Lemon Juice
1 cup Golden Raisins
1/2 teaspoon Ground Cinnamon
½ cup Corn Flakes
2 teaspoons White Sugar
1/2 teaspoon Ground Cinnamon
2 Tablespoons Butter

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

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