Creamiest Noodle Kugel Recipes

NOODLE KUGEL

Steps:

• Combine the brown sugar, flour, cinnamon, and salt in a medium bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until the mixture has a clumpy, crumbly texture. Refrigerate until ready to use.
• Preheat the oven to 325°F and set an oven rack in the middle position. Butter a 9 x 13-inch baking dish.
• Bring a large pot of unsalted water to a boil. Cook the noodles for 6 to 8 minutes, or according to package instructions, until tender. Drain well.
• In a large bowl, whisk the eggs. Add the sour cream and softened cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth.
• Spread the cooked noodles evenly in the prepared baking dish. Pour the custard mixture evenly over top. Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove and discard the foil. The custard should be just set. Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles. Bake for 35 to 40 minutes more, until the streusel topping is crisp. Let cool for about 20 minutes, then cut into squares and serve.
• Make Ahead: The kugel and topping can be assembled and stored separately in the fridge up to a day ahead of time, and then baked before serving. (The kugel with the streusel topping may also be fully cooked a day ahead of time and reheated, however the texture will be denser than if baked fresh. To reheat, cover with foil and place in a 325°F oven for 25 minutes; remove and discard the foil, and continue baking for 20 to 25 minutes more, or until warm throughout and crisp on top.)

NOODLE KUGEL

Steps:

• Cook noodles according to package directions; drain. Toss with butter; set aside. In a large bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in noodles. , Transfer to a greased 13-in. x 9-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top., Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Serve warm or cold.

CREAM CHEESE NOODLE KUGEL WITH CRUNCHY CORNFLAKE TOPPING

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Butter a 9 x 13 x 2-inch (3-quart) baking dish.
• Bring a large pot of water to a boil and cook the noodles according to the package directions until al dente. Drain and set aside.
• In a large bowl, use an electric hand mixer or rotary beaters to beat together the butter, cream cheese, and sugar until smooth.
• Add the eggs and vanilla, and beat until well mixed.
• Pour in the milk and beat just until smooth.
• Stir the drained noodles into the egg mixture. Add the raisins, if using, and stir to combine.
• Pour into the prepared pan and smooth the top with a spatula.
• In a small bowl, combine the cereal, melted butter, sugar, and cinnamon. Stir to combine. Sprinkle the topping evenly over the kugel.
• Bake in a heated oven for 1 1/4 hours or until the kugel is puffed, set in the center, and golden on the bottom.
• Remove from the oven and allow to cool on a rack for 15 to 20 minutes before cutting into squares to serve.

NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
• Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
• In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
• Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

THE BEST EVER CLASSIC JEWISH NOODLE KUGEL

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
• Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.

CREAMY APPLE NOODLE KUGEL

Steps:

• Boil noodles till soft and drain.
• Return to large pot or in large bowl, add rest of ingredients.
• Mix well.
• Sprinkle some extra cinnamon on top.
• Place in large rectangular, greased pan.
• Bake at 350 for 50-60 minutes.
• Split the recipe into 2 square pans and freeze one.
• Freezes well.

NOODLE KUGEL

Steps:

• Heat oven to 350°F.
• Mix all ingredients except noodles and cinnamon sugar until well blended. Stir in noodles.
• Spoon into 13x9-inch baking dish; sprinkle with cinnamon sugar.
• Bake 50 min. to 1 hour or until center is set. Cool at least 10 min. before cutting to serve.