Cheesy Noodle Pudding

    Cheesy Noodle Pudding


    24 people made this

    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.

    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

    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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