Amygdalia's Blog

Foodie Friday

As I’m cooking up a storm in preparation for our holiday party tomorrow, and I’m smelling the wonderful scent of freshly baked kugel, I thought perhaps it was time for a Foodie Friday blog post!

“What is kugel?” you may wonder. It is basically a baked pudding or casserole type dish with Ashkenazi Jewish roots. A kugel usually has a starch base – noodles or potatoes are traditional, and matzo kugels are often made during Passover. Kugels can be sweet or savory, and everyone has their own favorite recipe.

Here is mine:

Lokshen kugel (Noodle Pudding)

1 lb cottage cheese (low fat is fine)
3 cups sour cream (even a little less will do; again, low fat is fine)
¼ cup milk
½ cup melted unsalted butter, divided
4 to 6 eggs, depending on how rich you like it (I always do 6)
½ cup sugar
½ teaspoon vanilla (really . . . I use more like a full teaspoon)
1 lb broad or thin egg noodles, cooked
2 cups cornflakes, crushed
3 to 1 ratio mixture of sugar and cinnamon

Grease 9x13 inch baking dish. Preheat oven to 350 degrees F.

In a large mixing bowl, combine cottage cheese, sour cream, eggs, milk, ¼ cup of butter, sugar, and vanilla. Mix with cooked egg noodles.

Pour mixture into baking dish. Combine crushed cornflakes with cinnamon and sugar, and sprinkle over top of kugel. Drizzle the remaining butter over the top.

Bake for 1 hour, or until lightly browned. May be frozen and reheated.

YUM!