Reviewed: May 20, 2012

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.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Beverly

Cooking Level: Intermediate

Living In: Mira Loma, California, USA

Reviewed: Sep. 18, 2012

This was amazing! My whole family loved it and I will definitely be making it again.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

CurlyGirl16

Reviewed: Apr. 11, 2012

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!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Dec. 27, 2012

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.

Was this review helpful? [ YES ]
1 user found this review helpful