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.
NOODLE KUGEL
Provided by Ina Garten
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
- Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
- In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
- Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.
THE BEST EVER CLASSIC JEWISH NOODLE KUGEL
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
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
Phyllis Roberts of Monsey, New York, writes: "I serve this noodle kugel as part of the meal that marks the conclusion of Yom Kippur. It is traditional to serve a dairy repast, which in my family consists of bagels, smoked salmon, salads, and this sweet kugel. This particular recipe is a slight variation on the kugel made by my Aunt Raye, who is one of the best cooks on the planet."
Categories Milk/Cream Egg Fruit Pasta Side Bake Rosh Hashanah/Yom Kippur Casserole/Gratin Pineapple Fall Shavuot Cottage Cheese Sour Cream Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 side-dish servings
Number Of Ingredients 16
Steps:
- Prepare kugel:
- Put oven rack in middle position and preheat to 350°F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish.
- Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente. Drain well in a colander, then return to warm pot and add butter, tossing until noodles are coated.
- Whisk together milk, eggs, sugar, vanilla, and salt until combined, then whisk in sour cream. Stir in cottage cheese and pineapple and add to noodles, stirring to coat well, then spoon into baking dish.
- Make topping and bake kugel:
- Stir together cornflakes, sugar, and cinnamon and sprinkle evenly over noodles. Dot with butter and bake until kugel is set and edges are golden brown, about 1 hour. Let stand 5 minutes before serving.
PEACH NOODLE KUGEL
This recipe was given to me by a friend many years ago. It's a really yummy and creamy noodle pudding with just the right amount of sweetness... and the peaches make it perfect! I could eat the leftovers for breakfast, lunch, and dinner (and for snacks in between!). Enjoy!
Provided by Hollyism
Categories Brunch
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Boil noodles.
- Meanwhile, put sugar, vanilla, peaches, butter, and eggs together in a large bowl. Mix well.
- Drain noodles. Add to mixture. Mix well.
- Spray 9" x 11" dish with nonstick cooking spray. Pour mixture into dish and level. Cover with cinnamon.
- Bake uncovered at 375° for 1 hour to 1 hour 10 minutes.
SPINACH AND FETA NOODLE KUGEL
This spanakopita-inspired version of noodle kugel is loaded with spinach, onions, herbs and feta. If you're looking for a new take on a classic holiday dish or a simple vegetarian side, here's your answer.
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
- Bring a large pot of salted water to boil and cook the egg noodles until al dente according to package instructions. Drain the noodles, drizzle with 1 tablespoon of the olive oil and set aside in a large bowl.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and scallion whites and cook, stirring occasionally, until translucent and softened, about 7 minutes.
- Add the garlic to the skillet and cook, cooking frequently, until softened, about 2 minutes. Mix in the scallion greens and spinach and cook until spinach is warmed through, about 3 minutes. Season with 2 teaspoons salt and several grinds of pepper. Pour into the bowl with the cooked noodles and gently mix to incorporate the spinach mixture.
- Mix the eggs, cream, sour cream, 2 cups of the feta, dill, parsley, nutmeg, 1 teaspoon salt and several grinds of pepper in a medium bowl. Pour into the bowl with the noodles and gently mix until evenly incorporated. Transfer the noodle mixture to the prepared baking dish and sprinkle the top with the Parmesan and remaining 1 cup feta. Bake, rotating halfway through, until the top is golden brown and the custard is set, about 45 minutes. Let cool for 10 minutes before serving.
INDIVIDUAL PEACH NOODLE KUGEL
A sweet favorite on Rosh Hashanah is Noodle Kugel. For a new twist on this classic, try Susie Fishbein's recipe for Individual Peach Noodle Kugel. Of course, this can also be made in a casserole dish.
Provided by dojemi
Categories Healthy
Time 50m
Yield 9 kugels
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Fill a large pot 3/4ths of the way with water. Add 1 tablespoon of salt.
- When the water is boiling add the noodles and cook, as per directions on the package until al dente.
- If using ramekins, spray each one with non-stick cooking spray.
- While the noodles cook, crack the eggs into a medium mixing bowl.
- Add the sugar and the juices from the cans of pineapple and peaches.
- With an electric mixer, beat until combined and foamy.
- Add the pineapple chunks, diced peaches, and cranberries.
- Stir with a wooden spoon or silicone spatula.
- When the noodles are done, drain them and return them to the pot.
- Add the margarine and allow the heat from the noodles to melt the margarine, stir to combine.
- Pour the egg mixture into the pot and toss to combine.
- Ladle the noodle mixture into the ramekins or parchment cups.
- Place them on a parchment lined baking sheet.
- In a small bowl mix the cinnamon with 2 tablespoons sugar.
- Sprinkle evenly over the top of each kugel.
- Bake, uncovered, for 35 minutes.
- If you don't like a crunchy top, bake the kugels covered.
Nutrition Facts : Calories 339.6, Fat 10.2, SaturatedFat 2.4, Cholesterol 172.9, Sodium 889.5, Carbohydrate 53.1, Fiber 2.8, Sugar 24.7, Protein 10.2
LOW-CALORIE PEACH & COTTAGE CHEESE KUGEL (WITH SHIRATAKI NOO
This is a "Hungry Girl" recipe with less than 70 calories per serving and 8 grams of protein! For those of you on Weight Watchers, this recipe is 1 WW Point.
Provided by blucoat
Categories Breakfast
Time 30m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Drain, rinse, pat dry and cut Shirataki noodles.
- In an oven-safe baking dish combine noodles, egg whites, Splenda, peach, cottage cheese and cinnamon; mix well.
- Bake in oven for approximately 25 minutes, or until firm.
Nutrition Facts : Calories 48.9, Fat 0.3, SaturatedFat 0.1, Cholesterol 1.7, Sodium 28.4, Carbohydrate 5.5, Fiber 0.8, Sugar 5, Protein 6.3
HARVEST NOODLE PUDDING - FRUIT KUGEL
An old-time noodle custard dessert recipe with a bit of a modern twist. Layered egg noodles with apples, pears and dried cranberries baked in sweet custard. It has a warm grandmotherly taste and feeling to it. Simple yet rich in flavor with little effort in preparation sure to please many in the autumn. It takes advantage of apples and pears harvested in the fall along with tangy sweet dried cranberries.
Provided by MikeP
Categories Side Dish
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease an 8x8-inch baking dish with melted butter.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Mix the apple and pear with lemon juice in a bowl; set aside.
- Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
- Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
- Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
- Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 33.9 g, Cholesterol 117 mg, Fat 8.3 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 4.1 g, Sodium 118.1 mg, Sugar 21.6 g
APPLE NOODLE KUGEL
This is easy to make and can be used as a side dish or a dessert. It's great reheated, too.
Provided by SCENT4U
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 2-quart baking dish.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain.
- Stir melted butter and noodles in a large bowl.
- Mix apples, egg yolks, sugar, raisins, cinnamon, and vanilla extract into noodle mixture until well blended.
- Beat egg whites in a large bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
- Fold egg whites into noodle mixture; pour into prepared baking dish.
- Bake in the preheated oven until browned, about 40 minutes.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 56.8 g, Cholesterol 100.9 mg, Fat 6.1 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 2.8 g, Sodium 53.8 mg, Sugar 34.1 g
MOM'S NOODLE KUGEL
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
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.
GRANDMA'S NOODLE KUGEL
This was my grandma's noodle kugel and is really easy to make. Leftovers are great cold for lunch the next day! It's a lot lighter than many of the other kugels I saw here, but I'm still looking for ways to make it healthier without changing the taste too much. I've already switched the sour cream & cottage cheese to 'light', and the milk to skim. I'd love suggestions for ways to lighten it even more. UPDATE: In an effort to recreate a sweet topping I tasted on another relative's kugel, I came up with a new optional oatmeal topping. I like it a lot better than the cornflakes or plain.
Provided by karen
Categories Cheese
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
EASY NOODLE KUGEL
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
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
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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