This kugel recipe is made with all the traditional ingredients - egg noodles, sour cream, butter, eggs, etc. - but for this noodle kugel, I use ricotta cheese instead of cottage cheese. I decided to try it when I found myself with less than an hour until dinner time and no cottage cheese in the fridge. The substitution made a wonderfully rich kugel, and now, this is the version I get requests for all the time!
Don't Miss: Sweet Noodle Kugel Recipe
Prep Time: 10 minutes
Cook Time: 58 minutes
Total Time: 1 hour, 8 minutes
Yield: 24 servings, noodle kugel
Ingredients:
- 16 oz. egg noodles
- 4 Tbsp. butter
- 16 oz. sour cream
- 15 oz. ricotta cheese
- 1-1/4 cups sugar
- 5 large eggs, beaten
- 1 cup milk
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/2 cup raisins (optional)
- Kugel Topping
- 2 cups crushed cornflakes
- 1 Tbsp. brown sugar
- 1/4 cup butter, melted
Preparation:
- Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray or grease with butter.
- Cook noodles in boiling water for 8 minutes. Drain. Place noodles in a large bowl. Add butter, and stir, so the heat of the noodles melts the butter.
- Add remaining kugel ingredients (through raisins), and mix well. Turn out kugel into prepared pan.
- Mix cornflake crumbs, brown sugar and butter. Sprinkle over kugel (I usually make a 2 to 3- inch border with the topping, but you can adorn your kugel any way you like).
- Bake kugel 45-50 minutes.
