Creamy Noodle Bake

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    Creamy Noodle Bake

    Creamy Noodle Bake

    (123)
    1hour30min


    102 people made this

    This dish, known as kugel, is a wonderful side dish generally made for Jewish holidays. It's very rich and and great with meats.

    Ingredients
    Serves: 9 

    • 250g large egg noodles
    • 6 tablespoons butter, sliced
    • 6 eggs, separated
    • 1/2 cup (125g) white sugar
    • 185g cream cheese, softened
    • 4 tablespoons sour cream
    • 500g cottage cheese, creamed
    • 1 pinch salt
    • 4 tablespoons butter, melted
    • 1/4 cup (60g) white sugar
    • 1/3 cup digestive biscuit crumbs

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Grease a 20x30cm glass baking dish.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
    3. In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
    4. In a small bowl combine melted butter, 1/4 cup sugar and biscuit crumbs. Sprinkle over noodle mixture.
    5. Bake in preheated oven for 1 hour.
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    Reviews and Ratings
    Global Ratings:
    (123)

    Reviews in English (122)

    by
    117

    I found by placing the eggs, sugar, cream cheese, sour cream and cottage cheese in the blender and blending it all together, then pouring it on the cooked noodles and adding pineapple chunks, and topping with the buttter and crumbs, it came out very creamy and easier to make.  -  13 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    81

    Updated 9-30-2011: Re topping modification below: Didn't have cornflakes so used NOT crushed rice crispies instead. Wonderful and the topping looked interesting!!!!! See my photo. Soaked 3/4 cup golden raisins for 20 min in warm 1/2 triple sec and 1/2 apple juice (liquids mixed and heated on 30 seconds in microwave) THEN made the pudding processed sugar free using 1/4 cup splenda and 1/4 cup Agave Syrup to replace white sugar. No one could tell...I left part without topping for my diabetic mom. Also, next time I will use one stick of butter melted in the noodles, not 6 tablespoons-I don't like tiny leftovers. This is NOT a low fat dish-it is a treat...I'd rather have a small piece of something fabulous than a large piece of blah. 2004 review: This is the best Kugel recipe I've made or tasted! I only changed a few things. I used the whole 8 oz package of cream cheese (I didn't want that extra 1/4 sitting around for me to eat.) I added 1/2 cup of raisins to the noodle mixture after I soaked them in VERY HOT water for about 15 minutes. I changed the topping to: 1.5 cups crushed cornflakes mixed with 1 stick (1/2 cup) of melted butter and 1/2 cup packed brown sugar. I sprinkled that on top and then I mixed 1.5 teaspoons of cinnamon with 1/8 cup of white sugar and sprinkled that on last before baking. It was great the next day too!!! Eat cold or warm, but best warmed.  -  03 Jun 2004  (Review from Allrecipes USA and Canada)

    by
    40

    This was fantastic. I actually double the topping to make it go across the whole dish, and one important thing...make sure you cover the dish as it's baking! This is so moist and yummy.  -  13 Apr 2005  (Review from Allrecipes USA and Canada)

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