Kugel

Kugel

88
Ann 0

"This is a wonderful side dish generally made for Jewish holidays. Your guests cannot guess the ingredient used for the topping. Very rich!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 30 m servings 454 cals
Serving size has been adjusted!

Original recipe yields 9 servings

Adjust

Nutrition

  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 207 mg
  • 69%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
  3. In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
  4. In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
  5. Bake in preheated oven for 1 hour.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

88
  1. 105 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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, an...

Most helpful critical review

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.

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, an...

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 ...

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...

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. Eve...

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!...

First time making this for Easter and I loved it. My mom was skeptical and then she tried it. She loved it also. I think this is a keeper!

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!

First time I've ever made Kugel. I saw it in an old cookbook, one that I couldn't find again, so searched it out on allrecipes. Ann's sounded good. I made as she directs, except I did add one c...