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.
NOODLE KUGEL
This sweet, noodle-based kugel is along the lines of what you'd typically see on the table at a Shabbat dinner or Passover.
Provided by Coco Morante
Categories Side Dish
Time 3h10m
Number Of Ingredients 16
Steps:
- Preheat the oven and prepare casserole dish: Preheat the oven to 350ºF. Grease a 9x13-inch casserole dish with butter. Set aside until ready to use.
- Cook the noodles: Bring a large pot of water to a boil over medium-high heat. Add the noodles and boil until al dente, about 8 minutes or the according to package instructions. When the noodles are done boiling, drain into a colander, then add to a large bowl.
- Make the cornflake topping: While the noodles are boiling, make the topping. In a large bowl, use your hands to crush the cornflakes into coarse crumbs. Add the brown sugar, cinnamon, and melted butter and stir to combine. Set aside until ready to use.
- Assemble kugel: After you've drained the noodles, add the butter into the large bowl while the noodles are still hot, and stir until the butter is melted. Add the diced apples, eggs, sour cream, cottage cheese, sugar, raisins, cinnamon, and salt, and stir until evenly combined.
- Transfer to baking dish: Transfer the noodle mixture to the greased baking dish, then sprinkle the cornflake mixture evenly over the noodle mixture.
- Bake kugel: Cover the dish tightly with aluminum foil. Bake the kugel for 1 hour, then remove the foil and bake for 20 more minutes. You'll know your kugel is done when an instant-read thermometer inserted in the center of the casserole reads 150 to 160°F, the topping is lightly browned, and the noodles have turned golden brown around the edges of the baking dish.
- Cool, cut, then serve kugel: Remove from the oven and let cool for at least 1 hour before serving, to allow the kugel to set up. Cut the kugel into squares or rectangles-this casserole makes 8 or 9 generous servings (about 4 inches by 3 inches), or 12 smaller ones (about 3 inches square). Serve warm or at room temperature.
Nutrition Facts : Calories 337 kcal, Carbohydrate 40 g, Cholesterol 140 mg, Fiber 2 g, Protein 10 g, SaturatedFat 8 g, Sodium 276 mg, Sugar 26 g, Fat 16 g, UnsaturatedFat 0 g
CHARD AND CARAMELIZED SHALLOT NOODLE KUGEL
Cooking the egg custard in a water bath makes this dairy-free kugel creamy, soft and silky in texture, a lovely contrast to the golden brown crunchy topping.
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Lightly coat a 2-quart oval baking dish with olive oil. Bring a large pot of water to a boil and add enough salt so that the water tastes like the sea. Add the noodles and cook 2 minutes less than the package directions. The noodles should be firm-tender. Reserve 1/2 cup pasta water, and then drain the noodles. Let the noodles and pasta water cool slightly. In a large bowl whisk the eggs with the broth and pasta water until smooth. Add the noodles and nutmeg and stir to combine. Set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallots and cook, without stirring, until the edges are browned, about 5 minutes. Stir the shallots and continue to cook, stirring, until well browned. Add the chard stems, garlic 1/2 teaspoons salt and pepper to taste. Cook until the stems are softened, about 5 minutes. Stir in the chard leaves and a splash of water and cook until wilted, 2 to 3 minutes. Remove from the heat, cool slightly and then stir in the dill.
- Add the chard mixture to the noodles and season with 3/4 teaspoon salt and pepper to taste. Transfer to the prepared baking dish and drizzle with the remaining tablespoon olive oil. Place the baking dish in a large roasting pan and add enough water so it comes up the side of the pan about one-third of the way.
- Carefully transfer to the oven and bake until the center is set, about 1 hour 20 minutes, tenting the kugel with foil when the noodles are golden brown and crisp. Let stand at least 5 minutes. Garnish with dill. Serve hot or at room temperature.
NOODLE KUGEL
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.
SOBA NOODLE KUGEL
This is a great fusion of Jewish and Asian cuisine. The texture of the soba noodles works so well in this form. With the scallions and dipping sauce it is like a Jewish Scallion Pancake. Serve with a ponzu dipping sauce if desired.
Provided by Tamar Genger
Categories Side Dish
Time 1h22m
Yield 8
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Add soba noodles; cook, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Drain and toss with 1 tablespoon oil. Allow to cool, about 15 minutes. Transfer to a bowl.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and scallions; cook and stir until onion is translucent, about 5 minutes. Stir onion mixture into the noodles in the bowl. Add eggs, salt, and black pepper; mix until well-combined.
- Pour remaining oil into a 9-inch baking dish. Place dish in the oven to heat the oil, about 2 minutes. Remove from the oven and pour in noodle mixture.
- Bake kugel in the preheated oven until golden, about 45 minutes.
Nutrition Facts : Calories 265.4 calories, Carbohydrate 33.4 g, Cholesterol 93 mg, Fat 11.9 g, Fiber 0.4 g, Protein 9.5 g, SaturatedFat 2.3 g, Sodium 664 mg, Sugar 0.7 g
MRS. MARKOVITZ'S SWEET NOODLE KUGEL
When I lived in Pittsburgh, Mrs. Markovitz was my downstairs neighbor and landlord and a great cook. The smells from her house were amazing. This was one of her specialities especially around the Jewish New Year. The topping makes this irresistable!
Provided by Caryn Gale
Categories Dessert
Time 1h40m
Yield 20 square pieces
Number Of Ingredients 11
Steps:
- Boil and drain noodles.
- In a large bowl, mix all ingredients except the topping.
- Pour into greased rectangular pan.
- Mix topping and spread in an even layer over kugel.
- Bake at 350 for 1 hour.
CLASSIC LUKSHEN NOODLE KUGEL
Most kugels are loaded with sugar and dairy products. This simple family favorite is savory and is the prefect accompaniment to roast chicken.
Provided by basg101
Categories Side Dish
Time 1h
Yield 9
Number Of Ingredients 5
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 350 degrees F (175 degrees C).
- Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is golden brown, 10 to 15 minutes more. Combine the noodles, onion, eggs, remaining vegetable oil, salt, and pepper in a large bowl. Pour mixture into an 8-inch square pan.
- Bake in the preheated oven until firm, about 35 minutes.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 19 g, Cholesterol 82.9 mg, Fat 10.8 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 2.1 g, Sodium 29 mg, Sugar 1.1 g
SWEET NOODLE KUGEL
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
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
NOODLE KUGEL RECIPE - (4.3/5)
Provided by á-4084
Number Of Ingredients 14
Steps:
- Butter a 9x13 baking dish. In a large saucepan of boiling, salted water cook the noodles for 7 to 8 minutes or until not quite cooked, just under al dente. Drain. In a large bowl beat the cream cheese, butter, and sugar until smooth. Add the eggs and beat until thoroughly combined. Stir in the milk and apple juice. Gently stir in the the noodles and apples. Transfer to the baking dish distributing the apples evenly. In a small bowl combine the sugar, cinnamon and butter with a fork or your hands. Stir in the cornflakes. Spread the topping over the noodles. Refrigerate the dish until ready to serve. Pre-heat the oven to 350°F. Bake the pudding uncovered for 50 to 60 minutes or until set and the top is browned. Cut into squares and serve hot or at room temp.
AMAZING JEWISH NOODLE KUGEL
This noodle kugel is what my mom makes every Shabbos. It's amazing and fairly easy to make. Note: It is best to make the night before and put in the refrigerator. The next day slice with a knife, then reheat in the oven.
Provided by leibo26
Categories European
Time 1h25m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 7
Steps:
- Boil noodles (according to instructions on bag). Watch the time, don't let them get too soggy.
- Pre-Heat Oven to 350 degrees.
- When they are done, drain in a colander and then put in a large bowl.
- Put the stick of margarine directly on the hot noodles and mix until the margarine is melted.
- Add the eggs, sugar, applesauce and vanilla and mix all together.
- Put the noodle mixture in a 9x13 aluminum baking pan.
- Sprinkle with cinnamon.
- Cover the noodle kugel with aluminum foil and cook for 30 minutes, then uncover the foil and cook for another 30-35 minutes.
EASY NOODLE KUGEL
I got this from a Bon Appetit magazine a long time ago....it really is very easy to make, as you don't have to boil the noodles first, everything is cooked in one casserole, it turns out fantastic, and is soooo yummy!
Provided by Kittencalrecipezazz
Categories Weeknight
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-in baking dish.
- Spread UNCOOKED noodles over bottom of buttered dish, sprinkle with raisins.
- Whisk eggs, sour cream, butter and sugar in a large bowl until smooth.
- Whisk in milk, and pour over noodles.
- Let kugel stand for 5 mins.
- Meanwhile, mix cornflakes and brown sugar in a bowl; sprinkle evenly over kugel.
- Bake kugel until set in center, about 1 hour.
- Serve warm, or at room temperature.
Nutrition Facts : Calories 698.4, Fat 33.4, SaturatedFat 18.8, Cholesterol 277.9, Sodium 351.8, Carbohydrate 85.9, Fiber 2.5, Sugar 43.2, Protein 17.6
SWEET NOODLE KUGEL WITH RAISINS
This sweet noodle kugel with raisins is a family favorite for breakfast, lunch, or dinner. Sweet goodness.
Provided by Sahara B
Categories Hanukkah Kugel
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 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, 10 to 12 minutes. Drain and return to the pot.
- Mix butter with hot noodles. Stir in cottage cheese, sour cream, sugar, raisins, eggs, and vanilla. Transfer mixture to the prepared baking dish. Mix brown sugar and crushed cornflakes together and sprinkle over top.
- Bake in the preheated oven for 30 minutes.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 42.5 g, Cholesterol 73.8 mg, Fat 18.5 g, Fiber 1.8 g, Protein 11.3 g, SaturatedFat 11.2 g, Sodium 259.3 mg, Sugar 17.4 g
CHARD & CARAMELIZED SHALLOT NOODLE KUGEL RECIPE - (4.8/5)
Provided by á-174535
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Lightly coat a 2-quart oval baking dish with olive oil. Bring a large pot of water to a boil and add enough salt so that the water tastes like the sea. Add the noodles and cook 2 minutes less than the package directions. The noodles should be firm-tender. Reserve 1/2 cup pasta water, and then drain the noodles. Let the noodles and pasta water cool slightly. In a large bowl whisk the eggs with the broth and pasta water until smooth. Add the noodles and nutmeg and stir to combine. Set aside. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallots and cook, without stirring, until the edges are browned, about 5 minutes. Stir the shallots and continue to cook, stirring, until well-browned. Add the chard stems, garlic 1/2 teaspoons salt and pepper to taste. Cook until the stems are softened, about 5 minutes. Stir in the chard leaves and a splash of water and cook until wilted, 2 to 3 minutes. Remove from the heat, cool slightly and then stir in the dill. Add the chard mixture to the noodles and season with 3/4 teaspoon salt and pepper to taste. Transfer to the prepared baking dish and drizzle with the remaining tablespoon olive oil. Place the baking dish in a large roasting pan and add enough water so it comes up the side of the pan about one-third of the way. Carefully transfer to the oven and bake until the center is set, about 1 hour 20 minutes, tenting the kugel with foil when the noodles are golden brown and crisp. Let stand at least 5 minutes. Garnish with dill. Serve hot or at room temperature.
PECAN NOODLE KUGEL
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
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
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