Page 63 - Lakeland Recipes
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How to:
Noodle Kugel
Submitted by Olivia Basalyga 1. Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted
water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of
water clinging to the noodles.
Ingredients: 2. Generously butter a 13x9" baking dish (we prefer glass for even heating, but metal is
okay, too).
● 12 oz. extra-wide egg noodles
● 2 tsp. kosher salt, plus more 3. Make the creamy sauce: Cut 1 stick butter into a few big pieces and transfer to a small
● ½ cup (1 stick) unsalted butter, plus more for pan heatproof bowl. Microwave until butter is melted, about 1 minute. Let cool slightly. Whisk 8
● 8 large eggs large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2
● ½ cup sugar minutes. Add 1 lb. full-fat cottage cheese, 1 lb. full-fat sour cream, 2 tsp. vanilla extract, 1
● 1 lb. full-fat cottage cheese tsp. ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to
● 1 lb. full-fat sour cream combine. Pour in melted butter and whisk again to combine.
● 2 tsp. vanilla extract
● 1 tsp. ground cinnamon 4. Add hot noodles to bowl and toss to coat with a spoon or spatula.
5. Transfer noodle mixture to prepared baking dish, tipping dish to evenly distribute. For a
really crispy top, pull a few noodles to the surface so that they’re poking out over the sauce.
6. Bake kugel, rotating pan halfway through, until custard has souffléed, top is browned,
and noodles on the surface are crispy, 50–55 minutes.
7. Let cool at least 20 minutes before slicing. Fight over those almost-burnt noodles on top.
