Grandma Ediths Onion Noodle Kugel Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles, and return to a boil. Cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well. Place cooked noodles into a mixing bowl.
• With an electric mixer, beat egg whites in a bowl until they form stiff peaks; set egg whites aside. Whisk the egg yolks together in a bowl until smooth, and mix in the sugar until well combined. Pour egg yolk mixture over the noodles, and mix in the cinnamon, apples, raisins, and almonds. Gently fold in the beaten egg whites, trying to keep as much volume as possible. Pour the kugel into the prepared baking dish.
• Bake in the preheated oven until the kugel is browned and the center is set, about 30 minutes.

Steps:

• Heat oven to 350 degrees. Butter the inside of a 2 or 2 1/2-quart casserole or gratin dish.
• Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes. Drain the noodles, put in a medium bowl, and toss with cottage or farmer cheese, sour cream, onion, garlic, Worcestershire sauce, Tabasco and salt and pepper.
• Spoon into the buttered dish and sprinkle with the Parmesan and chives. Bake until golden and crusty on top, 35 to 40 minutes.

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Drain in a colander and rinse under cold water, then drain well.
• Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.
• Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Use the butter to grease a 9 x 11 glass baking dish.
• Add the rest of the butter to the hot noodles, and stir until melted.
• Add sour cream and cottage cheese to the noodles.
• Pour the noodles into the baking dish.
• Beat the eggs in a separate bowl. Add milk to the eggs and beat. Add sugar and stir. Pour over the noodles.
• If using oatmeal topping, melt butter in frying pan, then add oatmeal and brown sugar. Still until brown sugar dissolves and oatmeal is coated.
• Sprinkle either the crushed cornflakes (eliminate the butter & brown sugar) or oatmeal topping over the noodles.
• Bake for 40-45 minutes. Do not make in advance of when you plan to bake. The noodles will absorb the liquids and it will come out dry. It is done when some of the noodles on the top are just barely starting to lightly brown.
• Serve immediately.

Steps:

• Preheat oven to 325 degrees F.
• Mix all ingredients in a large bowl and season with the salt and pepper to taste.
• Pour the mixture into a 9 X 13 X 2 inch baking dish, greased with butter or cooking spray.
• Dot the top with extra butter.
• Bake for 1 hour our until golden brown on top.
• Salt to taste before serving.