Reviewed: Oct. 6, 2009

Absolutely scrumptious!! A favourite with guests.

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trishthedish

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Reviewed: Mar. 10, 2009

This has become a passover tradition! My cousin said he cannot live without it for this holiday...great easy recipe!

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Pam

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Reviewed: Oct. 5, 2008

I have never made a kugel before and have only eaten it once, but I made this for a gathering, and everyone liked it. It was absolutely beautiful! Since I doubled the recipe and baked it in a casserole dish, it took much longer to cook all the way through. The bottom was then overdone, but the top tasted great!

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

Great one...just did a few changes. Put a salad fruit can, instead just pineaple. And covered with corn flakes minced with sugar and cinamon. Was perfect..and brought my childhood back ; )

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cima

Cooking Level: Beginning

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Reviewed: Aug. 10, 2008

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.

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BRH

Home Town: San Diego, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 20, 2006

I found this quite bland, and the sheer quantity of liquid required a long cook time. The kids liked it, though.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jun. 16, 2005

I have made this recipe over and over without changing a thing and am completely satisfied by the outcome each time... as are my guests!

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ELKA

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Dec. 3, 2004

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.

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gayle

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Reviewed: Sep. 18, 2004

This was a really nice easy kugel. I left out the cherries and the pineapple rings, and it was plenty sweet.

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LauraKK

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: White Stone, Virginia, USA

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Reviewed: Jul. 28, 2004

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.

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FIZZLEFRY

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Reviewed: Apr. 6, 2004

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.

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THEFAMILYCHEF

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Novi, Michigan, USA

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Reviewed: Jan. 1, 2004

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!

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