Noodle Koogle Kugel Recipes

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.

NOODLE KUGEL (DAIRY)

Steps:

• 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.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart baking dish with nonstick cooking spray.
• In a bowl, mix together the eggs with white sugar until thoroughly combined, then stir in the melted butter, whipped cottage cheese, sour cream, salt, and pepper. Lightly mix in the noodles; spoon the kugel into the prepared baking dish. Sprinkle the top with brown sugar.
• Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.

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.

NOODLE KUGEL

Steps:

• Preheat oven to 375 degrees F.
• Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
• Bake until custard is set and top is golden brown, about 30 to 45 minutes.

APPLE NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 2-quart baking dish.
• 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.
• Stir melted butter and noodles in a large bowl.
• Mix apples, egg yolks, sugar, raisins, cinnamon, and vanilla extract into noodle mixture until well blended.
• Beat egg whites in a large bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
• Fold egg whites into noodle mixture; pour into prepared baking dish.
• Bake in the preheated oven until browned, about 40 minutes.

NOODLE KUGEL

Steps:

• Preheat the oven to 350°F. Boil the noodles until al dente, and drain. In a large mixing bowl, combine drained noodles and remaining ingredients (through and including vanilla extract) and toss well. Transfer the mixture to a buttered 13 x 9 x 2-inch baking dish, and bake 40 minutes, uncovered. Cover with foil and bake an additional 20 minutes, or until cooked through. Remove from oven and let cool before cutting into squares. Serve warm or at room temperature with sour cream and/or fresh berries on the side, if desired.

SAVORY NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees.
• Cook noodles uncovered in a large pot of boiling salted water over high heat about 4 minutes or until nearly tender but firmer than usual.
• Drain, rinse with cold water, then drain well again.
• Transfer to a large bowl.
• Heat 3 to 4 tablespoons oil in large skillet over medium-low heat.
• Add onions and saute about 20 minutes or until very tender and light brown, (but not burned!) stirring occasionally.
• Add salt, pepper, and 1 teaspoon paprika, and saute about 5 minutes or until well browned.
• Cool slightly.
• Stir onion mixture into noodles.
• Adjust seasoning, mixture should be seasoned generously.
• Add eggs and mix well.
• Oil a 2 quart baking dish and add noodle mixture.
• Sprinkle with remaining tablespoon oil, then dust with paprika.
• Bake uncovered 1 hour or until set.
• Serve from baking dish.

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.

NOODLE KOOGLE ( KUGEL )

Steps:

• Cook and drain Noodles.
• In large bowl mix other ingredients together.
• Add in noodle to mixture.
• Place in a casserole dish or baking foil dish.
• Sprinkle top with more cinnamon (optional).
• Bake at a preheated 375' oven for an hour.
• Let warm and enjoy.