Ingredients:
- 12 oz. egg noodles (thin noodles are best)
- 1/2 lb. cream cheese
- 1 stick margarine
- 3/4 cup sugar
- 1-pint sour cream
- 1 lb. creamed cottage cheese
- 5 eggs
- 1-pint milk
Directions:
Boil noodles according to package directions. Grease 9 x13 glass pan and add noodles to it when they are done. Cream the cream cheese and margarine. Continue to cream adding in the sugar, sour cream, and cottage cheese. Add eggs. Pour creamed mixture over the noodles. Pour milk over everything. Cook at 450 for 5 minutes. Lower heat to 350 and cook about 1 hour more until set.
Comments:
Robin Abeshaus gave me this recipe for my famous school Hanukkah presentations and she says it is from her mom. I have another Kugel recipe from the Internet. It calls for a 1 lb package of noodles instead of a 12 oz. package, 4 eggs instead of 5, and fruit like pineapples, apples, and raisins. It also has a little vanilla and cinnamon added in.
I think kugel is a great dish to share with people curious about Jewish food. And I like it so much I tracked down reviewed an article with 15 Must-Have Kugel recipes from a site I’m not sure about yet, but I think I like it. Unicorns, a goofy name, and a comprehensive list of Kugel recipes… yeah, it’ll do.