Creamy Noodle Bake

Creamy Noodle Bake


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.


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

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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