I try and find any excuse to make this recipe, as it is one of my favorites. With the perfect combination of crunchy and sweet, you will never want to use another kugel recipe again.
Ingredients
- wide egg noodles: 1 pack (12 ounce pack)
- eggs: 6 piece (beaten)
- small curd cottage cheese: 1 pack (16 ounce pack)
- whole milk: 2 cups
- sour cream: 1 cup
- white sugar: 1 cup
- butter: 6 Tbsp (melted)
- cream cheese: 1 pack (4 ounce pack, softened)
- vanilla extract: 1 Tbsp
- salt: 1 tsp
- white sugar: 0.33333 cup
- brown sugar: 0.25 cup
- ground cinnamon: 1 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Grease a 9x13-inch baking dish.
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Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
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Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
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Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
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Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
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Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.
