My noodle kugel recipe
Sunday, December 19, 2010
Several people had asked for this, so today's blog will be the recipe - that way, people from any team can see it.
Noodle Kugel - makes a lot, I figure 12 or so servings
1/2 lb noodles - I prefer the no yolk wide noodle, but fine noodles are okay
1 pint milk (non-fat is good)
1/2 lb cream cheese (low fat or if you can find Neufchatel, it tastes the same but is lower cal - but do NOT use no fat cream cheese - yuck!)
1/4 lb (one stick) butter or margarine, cut in half
1 pint sour cream or Greek yogurt (low fat is okay)
1/2 lb cottage cheese (low fat or nonfat okay here)
5 eggs (or equivalent egg replacer)
1 to 1.25 cup sugar
1 tsp vanilla
2 apples, peeled, cored, sliced (can do more or less, or raisins - but I love Granny Smith apples in this)
Cook noodles according to the package, drain and rinse with cold water. While noodles cook, melt 1/2 the butter in a deep 9 x 13 pan and spread all around the bottom and sides. Combine all the dairy ingredients (not the rest of the butter), eggs, sugar, vanilla, and mix with an electric mixer (or in a blender). Stir in the noodles and apples, mix. The mixture will be very liquidy - don't worry. Pour into the pan. Dot the top with slices of the remaining butter, and sprinkle well with cinnamon. Bake at 350 F for 1.5 hours.
This doubles well, freezes well, reheats well. Serve hot, cold, or at room temp.
This year, I doubled the recipe, and used the no yolk noodles, nonfat milk and nonfat cottage cheese, full fat sour cream and cream cheese, and normal butter, and I always reduce the sugar to 1 cup - so half the usual cholesterol and less fat. I also cooked it for only 1.25 hours, cooled and refrigerated overnight, then warmed it (covered) the following day for our Chanukah party. Everyone raved about it being lighter than usual - even DH - and no one knew it had nonfat dairy products in it, because it's just so rich!
Makes a good treat every now and then. Let me know if you make it, and how it comes out!