Mock Noodle Kugel Recipes

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MOCK NOODLE KUGEL (USING SPAGHETTI SQUASH; LOW-CARB, FAT-FREE)

I based this recipe on one I found in Nechama Cohen's "Enlitened Kosher Cooking." I chose the sweet variation, so that's what I'm posting; but if you want a savory kugel, leave out the Splenda, cinnamon and nutmeg and replace it with one peeled, sliced medium onion and two peeled, minced cloves of garlic sauteed in a tablespoon of olive oil. Don't be deterred by the cooking time -- most of it is spent waiting for the squash to cool, or the kugel to bake!

Provided by brokenburner

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7



Mock Noodle Kugel (Using Spaghetti Squash; Low-Carb, Fat-Free) image

Steps:

  • Prepare the spaghetti squash: split it in half and remove the seeds and strings. Place the halves cut-side down in 1/4 c water, cover with plastic wrap, and microwave for seven to ten minutes or until the flesh is soft. Allow to cool.
  • Preheat oven to 400. Line an 8" square baking pan and spray with non-stick cooking spray.
  • Using a fork, scrape the flesh out of the squash halves. Place the "spaghetti" in a large bowl.
  • Lightly beat the eggs and egg whites; add them, along with the rest of the ingredients, to the bowl with the squash. Mix well with a wooden spoon.
  • Pour into the prepared pan and lighting spray the top with non-stick cooking spray. Bake for 10 minutes at 400, then lower the heat to 350 and bake for another 30 minutes, until the kugel starts to turn a bit golden.

1 (2 lb) spaghetti squash
2 eggs
2 egg whites
salt and pepper, to taste
1/4 cup Splenda granular (sugar substitute)
1 teaspoon cinnamon
1/2 teaspoon nutmeg

NOODLE KUGEL

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13



Noodle Kugel image

Steps:

  • Preheat the oven to 350 degrees F. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat. Add the onion and 1/4 teaspoon sugar and cook until soft and golden brown, 8 to 10 minutes. Transfer to a large bowl, reserving the skillet.
  • Meanwhile, bring a large pot of salted water to a boil; add the noodles and cook until al dente, about 6 minutes. Drain the noodles and add to the bowl with the onion mixture; season with salt and pepper.
  • Pulse the eggs, cottage cheese, sour cream, milk, cinnamon, orange zest, the remaining 1 tablespoon sugar and 1 teaspoon salt in a food processor until smooth. Add to the noodles and toss, then transfer the mixture to the prepared dish. Melt the remaining 2 tablespoons butter in the skillet over medium heat, add the cornflakes and toss. Sprinkle over the pasta and bake until just set, 35 to 40 minutes. Let rest 10 minutes before serving.

1 stick unsalted butter, plus more for the dish
1 large onion, chopped
1 tablespoon plus 1/4 teaspoon sugar
Kosher salt
12 ounces wide egg noodles
Freshly ground pepper
3 large eggs
2 cups small-curd cottage cheese
2 cups sour cream
2 cups whole milk
Pinch of ground cinnamon
1/2 teaspoon grated orange zest
3 cups cornflakes, coarsely crushed

NOODLE KUGEL

Provided by Ina Garten

Yield 10 servings

Number Of Ingredients 10



Noodle Kugel image

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.

1 pound wide egg noodles
5 extra-large eggs
4 cups half-and-half
1/4 cup light brown sugar, packed
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup ricotta cheese
1 cup golden raisins

NOODLE KUGEL

Put a crowd-pleasing creamy texture into this delicious cinnamon-kissed Noodle Kugel with cottage cheese and sour cream. Noodle Kugel is a classic Passover dish, but this recipe is so good they may just ask for it whenever the mood strikes them. Better stock up on some egg noodles now.

Provided by My Food and Family

Categories     Dairy

Time 1h15m

Yield 18 servings

Number Of Ingredients 8



Noodle Kugel image

Steps:

  • Heat oven to 350°F.
  • Mix all ingredients except noodles and cinnamon sugar until well blended. Stir in noodles.
  • Spoon into 13x9-inch baking dish; sprinkle with cinnamon sugar.
  • Bake 50 min. to 1 hour or until center is set. Cool at least 10 min. before cutting to serve.

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 95 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

1 container (16 oz.) 2% milkfat low fat cottage cheese
1 container (16 oz.) sour cream
1 cup sugar
5 eggs, beaten
1/2 cup margarine, melted
1 Tbsp. imitation vanilla
1 pkg. (12 oz.) broad egg noodles, cooked, rinsed and drained (Kosher for Passover)
1 Tbsp. cinnamon sugar

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



Noodle Kugel image

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.

1 package (1 pound) egg noodles
1/2 cup butter, melted
8 large eggs
2 cups sugar
2 cups sour cream
2 cups 4% cottage cheese
TOPPING:
3/4 cup cinnamon graham cracker crumbs (about 4 whole crackers)
3 tablespoons butter, melted

NOODLE KUGEL

Provided by Dave Lieberman

Categories     side-dish

Time 50m

Yield 6-8 servings

Number Of Ingredients 8



Noodle Kugel image

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.

1/2 pound wide kosher for Passover egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins

MOCK NOODLE KUGEL

Revamped another members recipe ( #342154 ) to suit my ingredients. Thanks for the inspiration brokenburner.

Provided by Miss Annie in Indy

Categories     Breakfast

Time 35m

Yield 2 cups, 1 serving(s)

Number Of Ingredients 5



Mock Noodle Kugel image

Steps:

  • Preheat oven to 350.
  • Spray 1 quart dish (oven proof) with pam ( or similar ).
  • Rinse, drain and pat dry shirataki noodles.
  • Wisk together egg whites, splenda, cinnamon & nutmeg.
  • Add shirataki noodles, stir to combine, pour into dish.
  • Bake 30 minutes or until egg whites are done.

1 (8 ounce) package shirataki noodles (I like the angle hair best )
2 egg whites
6 (1/16 ounce) packets Splenda sugar substitute
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

EXCITING NOODLE KUGEL

This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y. They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce. To update it, use high-quality pappardelle egg noodles, which add richness. A sprinkling of chives brings flecks of color to the finished casserole.

Provided by Joan Nathan

Categories     dinner, casseroles, noodles, main course

Time 45m

Yield 6 servings

Number Of Ingredients 12



Exciting Noodle Kugel image

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.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 404 milligrams, Sugar 5 grams, TransFat 0 grams

Butter to grease pan
8 ounces medium egg noodles, preferably high-quality pappardelle
1 1/2 cups cottage cheese (with curds, not creamed or whipped) or farmer cheese
1 1/2 cups sour cream
1/2 medium onion, finely minced
1 clove garlic, chopped
1 tablespoon Worcestershire sauce
Dash of Tabasco sauce
1 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoons grated Parmesan
1/4 cup chives, sliced

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