Recipe by Ann
"This is a wonderful side dish generally made for Jewish holidays. Your guests cannot guess the ingredient used for the topping. Very rich!"
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1 (8 ounce) package
large egg noodles
3/4 (8 ounce) package
cream cheese, softened
1 (16 ounce) package
cottage cheese, creamed
graham cracker crumbs
I found by placing the eggs, sugar, cream cheese, sour cream and cottage cheese in the blender and blending it all together, then pouring it on the cooked noodles and adding pineapple chunks, and topping with the buttter and crumbs, it came out very creamy and easier to make.
made this, and i can say i am not a fan. im sure its good, but its not ma cup O tea. turned out good..just not ma thing lol.
Updated 9-30-2011: Re topping modification below: Didn't have cornflakes so used NOT crushed rice crispies instead. Wonderful and the topping looked interesting!!!!! See my photo. Soaked 3/4 cup golden raisins for 20 min in warm 1/2 triple sec and 1/2 apple juice (liquids mixed and heated on 30 seconds in microwave) THEN made the pudding processed sugar free using 1/4 cup splenda and 1/4 cup Agave Syrup to replace white sugar. No one could tell...I left part without topping for my diabetic mom. Also, next time I will use one stick of butter melted in the noodles, not 6 tablespoons-I don't like tiny leftovers. This is NOT a low fat dish-it is a treat...I'd rather have a small piece of something fabulous than a large piece of blah.
This is the best Kugel recipe I've made or tasted! I only changed a few things. I used the whole 8 oz package of cream cheese (I didn't want that extra 1/4 sitting around for me to eat.) I added 1/2 cup of raisins to the noodle mixture after I soaked them in VERY HOT water for about 15 minutes. I changed the topping to: 1.5 cups crushed cornflakes mixed with 1 stick (1/2 cup) of melted butter and 1/2 cup packed brown sugar. I sprinkled that on top and then I mixed 1.5 teaspoons of cinnamon with 1/8 cup of white sugar and sprinkled that on last before baking.
It was great the next day too!!! Eat cold or warm, but best warmed.
This was fantastic. I actually double the topping to make it go across the whole dish, and one important thing...make sure you cover the dish as it's baking! This is so moist and yummy.
Follow up on topping quantity concerns: Though the recipe calls for a 9 x 13 dish, I've always made it in my glass souffle dish. With less top surface area, less topping is required. And when it's cold, it slices into a beautiful wedge shape too!
I have never made a Kugel before, so I tried my hand at it this Chanukah. After going through about a million recipes i decided on this one, and boy am I glad I did. WOW!!! This was AMAZING. Even my mother in law LOVED it !! Thank you from a very grateful Goy.
Ann - thanks for the great recipe! I changed it a bit by adding non-fat cream cheese, non-fat sour cream, and non-fat cottage cheese along with non-fat egg noodles, and your recipe held up well! I then added pecans, raisins, and cinnamon. My party loved it!
FABULOUS! I took this to a Jewish celebration and no one could get over how this good Catholic girl could make kugel! A real hit! Thanks for the recipie!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 250
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