Noodle Kugel

Classic Jewish Lokshen Kugel
(Noodle Kugel)/(Lukshen Kugel)

What can I say?

This is a classic Jewish Time Machine. You’ll feel like you’re 10 years old and back at home with mom and dad and the rest of the family.

Ingredients:
1/2 Stick Butter
1 Lb Egg Noodles
2 Cups Large Curd Cottage Cheese
2 Cups Sour Cream
4 Eggs Beaten
1/2 Cup White Sugar
1/4 Cup Brown Sugar
1 Teaspoon Cinnamon
1 Cup Corn Flakes

Directions for making and cooking the same day:

  • Take a 9″x14″ glass baking dish (size isn’t critical) and grease the bottom and sizes with the butter. Preheat your oven to 350°
  • Put a large pot of water on the stove on high heat. While waiting for it to boil continue on with the recipe.
  • In a 4 cup bowl, microwave the remaining butter until melted, them mix in the Cinnamon and Brown Sugar. Toss with the Corn Flakes until coated.
  • When the water boils add the salt (usually a little less than a teaspoon per quart) and  noodles and cook according to directions.
  • In a bowl that’s large enough to hold at least twice the volume of the noodles, beat the eggs, then mix in the Sour Cream, Cottage Cheese and White Sugar.
  • When the noodles are done cooking, drain them in a colander (make sure you shake it and get out as much water as possible.
  • Add the noodles to the big bowl containing the wet ingredients and gently mix until the noodles are completely and evenly coated
  • Put the mixture into the greased glass baking dish.
  • Sprinkle the corn-flake mixture over the top of the noodles.
  • Put in the oven and bake for 50 – 60 minutes or until the outside is very lightly browned and the inside is hot and bubbly.
  • Serve while still hot.

Directions for making one day and cooking the next day:

  • Take a 9″x14″ glass baking dish (size isn’t critical) and grease the bottom and sizes with the butter. Preheat your oven to 350°
  • Put a large pot of water on the stove on high heat. While waiting for it to boil continue on with the recipe.
  • When the water boils add the salt (usually a little less than a teaspoon per quart) and  noodles and cook according to directions.
  • In a bowl that’s large enough to hold at least twice the volume of the noodles, beat the eggs, then mix in the Sour Cream, Cottage Cheese and White Sugar.
  • When the noodles are done cooking, drain them in a colander and rinse and toss under cold running water until the noodles are cold. Drain very well.
  • Add the noodles to the big bowl containing the wet ingredients and gently mix until the noodles are completely and evenly coated
  • Put the mixture into the greased glass baking dish.
  • Cover with plastic wrap or aluminum foil and refrigerate.
  • The Next Day:
  • In another bowl, microwave or heat the remaining butter until melted, them mix in the Cinnamon and Brown Sugar until completely mixed. Toss with the Corn Flakes until coated.
  • Sprinkle the corn-flake mixture over the top of the noodles.
  • Put in the oven and bake for 50 – 60 minutes or until the outside is very lightly browned and the inside is hot.
  • Serve while still hot.

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