NOODLE KUGEL

In Side Dish 23 views

This noodle kugel is egg noodles that are heated in a sweet custard blend, then, at that point, polished off with a cinnamon sugar cornflake beating. An exemplary Jewish side dish that consistently gets rave audits!

At the point when I’m searching for a side dish that I know will satisfy the entire family, I go to top choices like prepared macintosh and cheddar, broiled potatoes and carrots, and this sweet and wanton noodle kugel.

My mother makes the best noodle kugel for each occasion. It might seem like a strange dish, however the character mix just can’t be bested. This kugel dish combines impeccably with an assortment of primary courses and furthermore turns out to be very simple to make.

HOW DO YOU MAKE NOODLE KUGEL?

Start by cooking wide egg noodles in salted bubbling water until the noodles are delicate. While the noodles are cooking, whisk together a combination of eggs, softened spread, curds, cream cheddar, harsh cream and vanilla concentrate. Add the noodles to the custard combination, then, at that point, throw to cover equally. Empty the noodle blend into a goulash dish. Make a garnish for the kugel by mixing together squashed cornflakes with margarine, cinnamon and sugar. Sprinkle the garnish over the noodles, then, at that point, heat until the custard is set and the fixing is carmelized and fresh. Allow the completed dish to represent 10 minutes, then, at that point, cut into squares and serve.

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Would you be able to EAT NOODLE KUGEL ON PASSOVER?

This rendition of noodle kugel isn’t fit for Passover, just in light of the fact that the noodles are made with wheat flour. You could substitute the egg noodles with a noodle that is explicitly made to be legitimate for Passover to make this dish fitting for the occasion.

INGREDIENTS

For the kugel

  • 12 ounces wide egg noodles cooked in salted water according to package directions
  • 6 eggs
  • 16 ounces sour cream
  • 16 ounces cottage cheese I use small curd when available
  • 4 ounces cream cheese softened
  • 3/4 cup granulated sugar
  • 4 tablespoons butter melted
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • cooking spray

For the topping

  • 2 1/2 cups cornflakes crushed
  • 6 tablespoons butter melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon

INSTRUCTIONS

For the kugel

  1. Preheat the oven to 350 degrees F. Coat a 9″x13″ pan with cooking spray.
  2. Place the eggs, sour cream, cottage cheese, cream cheese, sugar, butter, cinnamon, vanilla extract and salt in a large bowl. Whisk until well combined.
  3. Pour the cooked noodles into the egg mixture. Toss to coat the noodles.
  4. Pour the noodle mixture into the prepared pan.
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For the topping

  1. Place the cornflakes, butter, sugar and cinnamon in a medium bowl. Stir to combine.
  2. Sprinkle the cornflake mixture over the kugel.
  3. Bake for 1 hour or until noodle mixture is set and topping is browned. If you feel like the topping is looking too brown before the kugel is done, you can cover the dish with foil for the rest of the cooking time.
  4. Let stand 10 minutes, then cut into squares and serve.

NUTRITION

Calories: 403kcal | Carbohydrates: 45g | Protein: 13g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 167mg | Sodium: 410mg | Potassium: 215mg | Fiber: 1g | Sugar: 20g | Vitamin A: 947IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 3mg

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