Noodle Kugel

Recipe by: Mimi Sheraton | from From My Mother's Kitchen: Recipes and Reminiscences, Revised Edition

Cookstr

Course: Dessert, Side Dish, Starch

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

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Yield: 8 to 10 servings

INGREDIENTS

1 pound noodles between ½ and 1 inch wide, preferably the latter
7 eggs
½ cup sugar
1½ teaspoons vanilla extract
1 teaspoon powdered cinnamon
3 tablespoons raisins
2 cups creamed large-curd cottage cheese
3 to 4 tablespoons sweet butter, for topping
Sour cream and cinnamon sugar (optional)

Directions

Cook the noodles in 3 quarts of rapidly boiling, lightly salted water until tender but still al dente, about 10 minutes.

While the noodles are cooking, preheat the oven to 350 degrees. Butter a 9 × 13 baking dish, preferably of heavy ceramic or heatproof glass.

Beat the eggs with the sugar, then beat in the vanilla and cinnamon. Drain the noodles, but do not dry too thoroughly; if noodles are too dry, the pudding win be heavy. Turn the hot noodles into the egg mixture, adding the raisins and the cottage cheese. Combine thoroughly but gently so you do not break up the noodles. Turn into the buttered baking dish. Dot the top generously with butter and bake for about 50 minutes, or until the pudding is set and the top is golden brown. Serve hot, plain or sprinkled with cinnamon sugar and with sour cream on the side.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 10. Nutritional information does not include optional sour cream and cinnamon sugar.

Calories 418kcal (21%)

Calcium 68mg (7%)

Vitamin C 0mg (0%)

Vitamin A 99mcg RAE (3%)

Potassium 169mg

Magnesium 33mg

Protein 13g

Sugar 13g

Fiber 2g