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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate