Noodle Kugel Bundt Recipes

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.

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.

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.

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.

Steps:

• Set oven to 350°.
• Thoroughly coat a Bundt pan with cooking spray (making sure that inside all the ridges are very well sprayed).
• Pour 1/4 cup melted butter into Bundt pan; sprinkle the brown sugar over the melted butter, then sprinkle the chopped nuts over the brown sugar.
• Cook the noodles; drain.
• In a large bowl, combine/mix the remaining 1/2 cup melted butter, eggs, salt, cinnamon, sugar, sour cream and applesauce, mix well to combine; add the cooked noodles, mix well.
• Pour the mixture on top of the brown sugar and nuts in the pan (do not mix) Bake for 50 minutes to 1 hour, or until brown.
• Remove from oven, turn upside-down onto serving plate.
• **NOTE** if making this in a 13x9-inch pan, do not turn upside down, just serve from pan, also sprinkle the top with cinnamon and more brown sugar before baking.
• This is so good! I could eat the whole thing in one day--delicious!

Steps:

• Preheat oven to 350 degrees F & grease a glass baking dish.
• Cook flat egg noodles in boiling water for 7 minutes, then drain & spoon noodles into prepared baking dish.
• Wisk together milk, sugar, cream cheese, eggs, nectar & melted butter, beating for 2 minutes.
• Stir in quartered apricots, then add mixture to noodles in baking dish.
• Bake about 60 minutes, until kugel is set & top is golden brown.
• Serve warm or cold.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Mix cottage cheese, sour cream, sugar, raisins, eggs, salt, cinnamon, and nutmeg together in a large bowl. Mix in cooked noodles. Pour into the prepared baking dish.
• Bake, uncovered, in the preheated oven, until golden brown on top, about 40 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• 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.
• Gently stir egg noodles, sour cream, cottage cheese, pineapple with juice, eggs, orange juice, cranberries, melted butter, sugar, applesauce, orange zest, vanilla extract, and cinnamon together in a large bowl until thoroughly combined. Spoon the noodle mixture into prepared baking dish.
• Bake in the preheated oven until kugel is set and browned on top, 60 to 75 minutes.

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 350 degrees F (175 degrees C).
• Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is golden brown, 10 to 15 minutes more. Combine the noodles, onion, eggs, remaining vegetable oil, salt, and pepper in a large bowl. Pour mixture into an 8-inch square pan.
• Bake in the preheated oven until firm, about 35 minutes.

Steps:

• Melt the whole stick of margarine and add 1 cup brown sugar to it.
• Pour in the sugar mixture into the bottom of a bundt pan, and press pecan halves into the mixture.
• Mix together all the remaining ingredients except for the noodles, then add them to the cooked noodles.
• Carefully spoon everything into the bundt pan.
• Bake for 1 hour at 350°.
• Invert to serve.

Steps:

• Preheat oven (see below).
• Boil water (with a little salt, as desired).
• Add noodles and cook as per directions on package (around 10 minutes) Drain and mix other ingredients in.
• Make sure margarine/butter melts and egg mixes in quickly and does not cook.
• Grease pan (8-9 inch square or round or loaf pan) and add noodle mixture.
• Bake 1 hour at 300 F or 1/2 hour at 350 F (depending on whether the rest of your dinner is cooking in the oven).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a large fluted tube pan (such as Bundt®) with cooking spray.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
• Meanwhile, mix brown sugar and 1/4 cup butter in a small bowl. Press butter mixture over the bottom and a little up the sides of the prepared pan. Sprinkle 1/2 of the pecans over the butter mixture and press in well.
• Drain noodles. Combine remaining pecans and butter, eggs, sour cream, applesauce, sugar, salt, vanilla, and cinnamon in a large bowl. Add noodles and mix well. Pour mixture into the pan.
• Bake in the preheated oven until a knife inserted into the center of the kugel comes out clean, about 1 hour. Cool on a wire rack for 1 hour. Run a table knife around the edges to loosen. Place a large plate or platter over the pan and invert carefully to remove kugel.

Steps:

• Preheat oven to 350°F Butter 13 x 9 x 2-inch glass baking dish. Spread uncooked noodles over bottom of prepared dish and sprinkle with raisins (if using).
• Whisk eggs, sour cream, butter, vanilla, cinnamon, nutmeg, and sugar in large bowl until smooth. Whisk in milk and pour mixture over noodles. Let kugel stand 5 minutes.
• Mix cornflakes and brown sugar in bowl and sprinkle evenly over kugel.
• Bake kugel until set in center, about 1 hour. Cut kugel into squares. Serve warm or at room temperature.