Cheesy Noodle Pudding

    (27)
    1 hour 30 minutes

    This is a recipe for Jewish noodle pudding called Kugel. It can also be frozen and it travels well. Can be baked for 30 minutes, allowed to cool and then be frozen. Defrost after freezing and then bake at 180 degrees for 30 minutes or until hot.


    24 people made this

    Ingredients
    Serves: 20 

    • 500g wide egg noodles
    • 500g cottage cheese
    • 250g cream cheese
    • 500g sour cream
    • 1 teaspoon vanilla essence
    • 1 cup (220g) white sugar
    • 6 eggs, beaten
    • 125g butter, melted
    • 2 cups sweet digestive biscuit crumbs
    • 125g butter, melted
    • 1/2 cup (110g) white sugar

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

    1. Preheat oven to 180 degrees C. Grease a large casserole dish.
    2. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
    3. Blend together cottage cheese and cream cheese until smooth. Mix in sour cream, vanilla, sugar and eggs. When noodles are done stir together 125g butter and noodles in a large bowl. Combine cheese mixture and noodles; Blend well. Place all in one large casserole dish.
    4. To make the topping: Mix together crumbs, butter and sugar until it looks like large crumbs. Sprinkle evenly over top of noodle mixture.
    5. Bake for 15 minutes. Lower oven to 160 degrees and continue baking for 45 minutes more. Allow to cool before cutting and serve warm.

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    Reviews and Ratings
    Global Ratings:
    (27)

    Reviews in English (22)

    by
    62

    I spent a lot of time this year, trying 5 different kugel recipees. By the time I'd tried them all, I finally figured out the main problem with all of them was: no directions to cover the darn thing while it was cooking. If, after the pudding is set, you want to brown the top, then turn the broiler on for a few minutes (2-3) and remove the cover. However, all of us came to the conclusion that the best was simply to leave it covered the entire time. This recipe had a particularly a nice taste, even though I had reduced the sugar to 3/4 cup. However, since I was making it for Passover, I didn't put in the graham crackers -- and don't ever remember having a Kugel with this in the past. This recipe, though, did give me the most important information to finally develop my own kugel which is what I was after: trying to recreate the taste and texture from my Bubbe (great grandmother). I did make quite a number of changes in the end, but without this one, I would never have figured it out at all.  -  31 Mar 2002  (Review from Allrecipes USA and Canada)

    by
    29

    This was the best noodle pudding I ever tasted and everyone that had it felt the same way!  -  15 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    28

    This is sooo easy to make & it's sooo good to eat! I add black raisins for a change & it seems the kids compete for how many they get per serving!  -  19 Sep 2002  (Review from Allrecipes USA and Canada)

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