Mock Noodle Kugel Recipes

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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

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

NOODLE KUGEL



Noodle Kugel image

Provided by Dave Lieberman

Categories     side-dish

Time 50m

Yield 6-8 servings

Number Of Ingredients 8

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.

THE BEST EVER CLASSIC JEWISH NOODLE KUGEL



The Best Ever Classic Jewish Noodle Kugel image

This is the classic noodle kugel that my mom always made for Shabbat dinner. It is incredibly easy to make and tastes so good!

Provided by Jewish Soul Food

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package egg noodles
½ cup margarine
4 eggs, beaten
1 cup white sugar
1 ½ cups applesauce
1 teaspoon vanilla extract
ground cinnamon, for dusting

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • 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.
  • Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 47 g, Cholesterol 93.4 mg, Fat 10.8 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 119.4 mg, Sugar 20.7 g

NOODLE KUGEL



Noodle Kugel image

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

1 package (1 pound) egg noodles
1/2 cup butter, melted
8 large eggs
2 cups sugar
2 cups sour cream
2 cups 4% cottage cheese
TOPPING:
3/4 cup cinnamon graham cracker crumbs (about 4 whole crackers)
3 tablespoons butter, melted

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.

MOCK NOODLE KUGEL



Mock Noodle Kugel image

Revamped another members recipe ( #342154 ) to suit my ingredients. Thanks for the inspiration brokenburner.

Provided by Miss Annie in Indy

Categories     Breakfast

Time 35m

Yield 2 cups, 1 serving(s)

Number Of Ingredients 5

1 (8 ounce) package shirataki noodles (I like the angle hair best )
2 egg whites
6 (1/16 ounce) packets Splenda sugar substitute
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

  • Preheat oven to 350.
  • Spray 1 quart dish (oven proof) with pam ( or similar ).
  • Rinse, drain and pat dry shirataki noodles.
  • Wisk together egg whites, splenda, cinnamon & nutmeg.
  • Add shirataki noodles, stir to combine, pour into dish.
  • Bake 30 minutes or until egg whites are done.

MOCK NOODLE KUGEL (USING SPAGHETTI SQUASH; LOW-CARB, FAT-FREE)



Mock Noodle Kugel (Using Spaghetti Squash; Low-Carb, Fat-Free) image

I based this recipe on one I found in Nechama Cohen's "Enlitened Kosher Cooking." I chose the sweet variation, so that's what I'm posting; but if you want a savory kugel, leave out the Splenda, cinnamon and nutmeg and replace it with one peeled, sliced medium onion and two peeled, minced cloves of garlic sauteed in a tablespoon of olive oil. Don't be deterred by the cooking time -- most of it is spent waiting for the squash to cool, or the kugel to bake!

Provided by brokenburner

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 (2 lb) spaghetti squash
2 eggs
2 egg whites
salt and pepper, to taste
1/4 cup Splenda granular (sugar substitute)
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Steps:

  • Prepare the spaghetti squash: split it in half and remove the seeds and strings. Place the halves cut-side down in 1/4 c water, cover with plastic wrap, and microwave for seven to ten minutes or until the flesh is soft. Allow to cool.
  • Preheat oven to 400. Line an 8" square baking pan and spray with non-stick cooking spray.
  • Using a fork, scrape the flesh out of the squash halves. Place the "spaghetti" in a large bowl.
  • Lightly beat the eggs and egg whites; add them, along with the rest of the ingredients, to the bowl with the squash. Mix well with a wooden spoon.
  • Pour into the prepared pan and lighting spray the top with non-stick cooking spray. Bake for 10 minutes at 400, then lower the heat to 350 and bake for another 30 minutes, until the kugel starts to turn a bit golden.

MARC SILVERSTEIN NOODLE KUGEL



Marc Silverstein Noodle Kugel image

Provided by Food Network Kitchen

Categories     dessert

Yield 10 servings

Number Of Ingredients 9

3 eggs, lightly beaten
3/4 cup melted butter, divided
1 cup sour cream
3/4 cup sugar, divided
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pound egg noodles, cooked, drained
1 cup black raisins
1/2 orange, zested

Steps:

  • Preheat oven to 350 degrees F. Butter a 9 by 13 by 2-inch baking dish. In a large bowl whisk together eggs, 1/2 cup melted butter, sour cream, 1/2 cup sugar, 1/2 teaspoon cinnamon nutmeg. Toss in the noodles, raisins and orange zest. Pour mixture into prepared pan. In a small bowl mix together remaining 1/4 cup sugar with 1/2 teaspoon cinnamon. Sprinkle sugar mixture over noodles. Top with 1/4 cup melted butter. Bake for 45 minutes or until set.;

SWEET NOODLE KUGEL



Sweet Noodle Kugel image

This is the style of kugel we'd get in a New York City area Jewish deli, and that my relatives would make for holidays. There seems to be endless variations of this noodle pudding now, but for me this is the authentic original version. Refrigerate leftovers.

Provided by amyh

Categories     Hanukkah Kugel

Time 1h5m

Yield 8

Number Of Ingredients 9

1 (8 ounce) package wide egg noodles
2 cups small curd cottage cheese
1 ½ cups sour cream
½ cup white sugar
½ cup raisins
3 large eggs, beaten
½ teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square 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. Drain.
  • Mix cottage cheese, sour cream, sugar, raisins, eggs, salt, cinnamon, and nutmeg together in a large bowl. Mix in cooked noodles. Pour into the prepared baking dish.
  • Bake, uncovered, in the preheated oven, until golden brown on top, about 40 minutes.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 44.2 g, Cholesterol 120.7 mg, Fat 14.7 g, Fiber 1.4 g, Protein 15 g, SaturatedFat 8.2 g, Sodium 429.3 mg, Sugar 19.5 g

MOM'S NOODLE KUGEL



Mom's Noodle Kugel image

Provided by Sybil Ruth Kaplan

Categories     Pasta     Side     Bake     Rosh Hashanah/Yom Kippur     Casserole/Gratin     Raisin     Spring     Kosher     Cottage Cheese     Sour Cream     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 to 5

Number Of Ingredients 11

Water
1 teaspoon salt
1 1/2 cup wide noodles
1 egg
3 tablespoons sugar
1 tablespoon butter or margarine
1/4 teaspoon cinnamon
1/2 cup raisins
1/8 teaspoon salt
1 1/8 cups cottage cheese (optional)
3/8 cup sour cream (optional)

Steps:

  • Preheat oven to 350°F. Place water in a saucepan with salt and bring to boil. Add noodles and cook for 10 minutes. Drain and place in mixing bowl. Add egg, sugar, butter or margarine, cinnamon, raisins and salt. If you wish, add cottage cheese and sour cream. Blend well. Pour into a greased casserole. Bake in 350°F oven for 30 minutes.

EASY NOODLE KUGEL



Easy Noodle Kugel image

This is a yummy version of noodle kugel (noodle pudding) that has been in our family for years. So easy to make and so tasty!

Provided by Lisa Altmiller

Categories     Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 8

1 (8 ounce) package wide egg noodles
½ cup butter, melted
2 cups small curd cottage cheese
1 teaspoon salt
1 ½ cups applesauce
1 ½ cups white sugar
1 teaspoon ground cinnamon
6 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  • 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, 4 to 5 minutes. Drain well.
  • Melt butter in the pot, and stir together the drained noodles, cottage cheese, salt, and applesauce. Mix in the sugar and cinnamon. Add the beaten eggs; stir to blend all ingredients. Pour mixture into prepared baking dish.
  • Bake until top is very brown, about 1 hour.

Nutrition Facts : Calories 324.2 calories, Carbohydrate 43.1 g, Cholesterol 134.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 10.6 g, SaturatedFat 6.9 g, Sodium 439.7 mg, Sugar 28.7 g

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