Recipe by Kevin Ryan
"Although it is sweet enough for dessert, this noodle dish is usually served as a side dish. It's fluffy, creamy, and wonderful!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
wide egg noodles
unsalted butter, melted
1 (8 ounce) can
crushed pineapple, with juice
1 1/4 teaspoons
1 (8 ounce) can
sliced pineapple, drained
i doubled this recipe and placed in 9 by 13 inch pan. it was excellent. next time, however, i would choose to cover the kugel with foil and remove foil about 10-15 minutes before serving, so that kugel will brown.
This has a very low key sugar flavor. I sprinkled it with confectionary sugar to sweeten up the final product, but would probably add 1/4 cup or more of sugar if serving it as a dessert. Beware of overcooking this; I checked it after 40 minutes and it was barely beginning to brown on top. After another 10 minutes it was golden, but also overcooked, meaning the egg was shaggy and the noodles dried out. Next time I will look for the middle to be set, instead of golden. I was not going to add the sliced pineapple on top, but was glad I did, both for appearance and overall taste. I substituted in whole maraschino cherries for the candied cherries and they worked fine.
This was WONDERFUL! The whole family loved it. The recipe doesn't say crushed pineapple, but the directions mention it. I didn't use the sliced pineapple (forgot it) and nicely decorated the top w/ the cherries. On 1/2 of the kugel, I added raisins (1/2 the family likes raisins, the other half don't). I used a 16 oz can of crushed pineapple and so glad I did- YUMMY! I also used more noodles than the recipe (about 2-3 oz more). I know it's supposed to be a side dish, but I used it as my dessert and it was a smash! ENJOY!
This was a nice lighter version of kugel. I served it at a brunch where there were several kugels. I noticed that this one was gobbled up and everyone finished their portion. I think I will put it in a smaller dish next time. I put foil on for the first thirty minutes but still some of the noodles seemed dry around the edges. A smaller dish may eliminate the dry edges. I left off the cherries.
I was looking for a typical (but good!) noodle kugel and this was it! I made it with LIGHT butter and it came out perfectly fine, I'm sure no one would be able to tell the difference. I also added raisins which were a good addition and will add them again next time I make it. I'll probably also try it with egg substitute next time.
This was really good. I used whole wheat egg noodles, 1/3 C. Agave nectar, and a little cornstarch to offset the extra moisture. I didn't expect much, but loved it!
Kugel was really good! Everyone absolutely loved it. However, I did make a couple changes. I needed to make the kugel parve, so I used margarine instead of butter. I thought there was too much liquid in the mixture so I used the whole 12 oz bag of pasta instead of 8oz. I will definately use this recipe again, but next time I will add golden raisins to add texture. Also, I will use pineapple tidbits instead of slices so that it is easier to cut and every piece of kugel has pineapple.
This was a really nice easy kugel. I left out the cherries and the pineapple rings, and it was plenty sweet.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 110
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This sweet, creamy egg noodle casserole is traditional Jewish comfort food.
See how to make rich, fluffy kugel for the holidays.
Learn how to make this delicious, sweet summer-time dessert topped with cream.