Recipe by minichef
"I try and find any excuse to make this recipe, as it is one of my favorites. With the perfect combination of crunchy and sweet, you will never want to use another kugel recipe again."
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1 (12 ounce) package
wide egg noodles
1 (16 ounce) package
small curd cottage cheese
1 (4 ounce) package
cream cheese, softened
This Kugel is almost like my mother used to make. The only difference was she added raisins. I am diabetic so I used splenda instead of sugar and the splenda 1/2 & 1/2 brown sugar. I also used 1% milk instead of whole milk. It was a big winner. Thanks.
This was an okay recipe. It actually made way more than recipe indicated so we had too much leftover and no one wanted it the next day. I gave it two stars because, if we liked it, it would have been a great use for left over noodles. Sorry, but we will not be making this again.
This was amazing! My whole family loved it and I will definitely be making it again.
I made spelt egg noodles for this. Instead of sugar, I used honey to sweeten this. I omitted the topping, but sprinkle cinnamon all over the top once baked! It was a delicious hit that we enjoyed both as a dessert and as a breakfast meal! Thanks for the recipe!
We were invited to a dear friend's house for Christmas dinner this year. I made and brought this kugel as a side dish. It was a HUGE hit! So delicious. I did change some things though. I used a 16 oz bag of wide noodles. Used the lower fat versions of milk, cottage cheese, sour cream and cream cheese. Plus instead of sugar, I used Splenda. No one could tell the difference. I'll definitely be making this again.
I made this recipe recently with a 2 minor changes...I used pineapple cottage cheese and 16 oz of noodles...this was my first attempt at kugel...my sister came over from dinner that night and loved it so much she took some with her to work the next day...one of her co-workers is Jewish and said it was the best kugel she has ever had even better than her grandma's...gonna make it for Easter this year! Thanks for sharing!
This was a very easy and delicious recipe. The only change I made was to add 1/2 c. of pineapple bits (drained and pressed of natural juices) and 1/2 c. of pecan bits. to the mix. If I were to do anything differently in the future, it would be to double half again the sugars and cinnamon topping mix. This is definitely better cold and the next day -- it turns out like a rich custard-y cake texture. I imagine this recipe is extremely versatile and could be adapted to add/change other ingredients. I might try 1/2 f.f. plain yogurt and 1/2 sour cream next time to reduce the fat. I would not reduce the amount of sugar inside the kugel as it is just perfect. Yummy!
I made this to take to our temple's Hanukkah celebration. This is the first kugel I had ever made, and the rabbi said it was one of the best she had ever made. High praise indeed!
* Percent Daily Values are based on a 2,000 calorie diet.
Cinnamon Noodle Kugel
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 134
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