Reviewed: Sep. 17, 2009

This is most like the kugle I grew up with, seemingly a family recipie as I recall it from Aunt Flo's. We had halved marischino cherries distributed throughout as well as raisens. It was never topped with anything..served with brisket or chicken and as dessert drowned in heavy cream.

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Gene in Westchester

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Reviewed: Nov. 25, 2008

A wonderful recipe. I followed the recipe as written except that I used Angel Hair pasta (which I broke up into at least 1/3 pieces) because that's what I had) and it turned out great. A very nice offering when you're in a pinch. (I've only made this once so far, so I'm not sure, but I'm thinking that next time I make this, I'll omit the sugar and incorporate some thinly sliced onions as well as some shredded carrots and zucchini -- perhaps even some bell pepper slices, mushrooms (?) and sliced sausage -- and serve it either as a side dish or as a main meal, even. Smothered with cheese(s)? Sounds even better. JMTs

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ManassasMa

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manassas, Virginia, USA

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Reviewed: Dec. 26, 2007

Every year we try a new noodle pudding and I usually do something to make it my own. With hardly any variation (I just had to change the topping due to shortage of graham crackers) my family said I had found THE ONE! Thanks for the great recipe!

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Allie

Cooking Level: Intermediate

Living In: Owasso, Oklahoma, USA

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Reviewed: Oct. 20, 2007

Came out really good. I had some leftover sweet korean noodles from dinner the previous night; they had their own light sweet flavour and with the cheese come of the recipe it came out really good! You can use this recipe as a base for anykind of sweet cheese noodle dish you desire to make.

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DIANAS6

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Reviewed: Sep. 23, 2007

Absolutely wonderful!! I cook for a 92 yr. old man, and he loves it! Also very versitle....Thanks for the recipe!

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~Marianne~

Cooking Level: Expert

Living In: Mashpee, Massachusetts, USA

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Reviewed: Dec. 15, 2006

This was the best noodle pudding I ever tasted and everyone that had it felt the same way!

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Linda Stegman

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Reviewed: Jul. 14, 2003

I was disappointed. The cottage cheese stayed in lumps, the filling was sweet in between the noodles. It wasn't a dessert, and it wasn't a side dish. Thankfully, we halved it, and we still had a lot to throw out.

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MARY LYNNE 5

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Reviewed: Sep. 19, 2002

This is sooo easy to make & it's sooo good to eat! I add black raisins for a change & it seems the kids compete for how many they get per serving!

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4PSUFAN

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Reviewed: Mar. 31, 2002

I spent a lot of time this year, trying 5 different kugel recipees. By the time I'd tried them all, I finally figured out the main problem with all of them was: no directions to cover the darn thing while it was cooking. If, after the pudding is set, you want to brown the top, then turn the broiler on for a few minutes (2-3) and remove the cover. However, all of us came to the conclusion that the best was simply to leave it covered the entire time. This recipe had a particularly a nice taste, even though I had reduced the sugar to 3/4 cup. However, since I was making it for Passover, I didn't put in the graham crackers -- and don't ever remember having a Kugel with this in the past. This recipe, though, did give me the most important information to finally develop my own kugel which is what I was after: trying to recreate the taste and texture from my Bubbe (great grandmother). I did make quite a number of changes in the end, but without this one, I would never have figured it out at all.

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Jeanne Gold, Oregon

Cooking Level: Intermediate

Living In: Albany, Oregon, USA

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Reviewed: Feb. 26, 2002

This is fantastic and delicious. Preparation takes hardly any time at all. It goes a long way for those who desire a second serving. Thank You!

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GUZIK

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Reviewed: Aug. 1, 2001

Delicious!!! I make kugels all the time and this one was by far the best. Everyone loved it at my brunch and I will save this recipe for years to come! Thanks for making me a great cook!

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