This is a repost from our archives, a little comfort food from one of our grandmas. Enjoy!
It’s the holidays this week and I’m feeling a bit guilty about not making the trip home to Boston to spend the holiday with my family. That’s why, when my dear friend David offered to host a potluck at his apartment I jumped at the opportunity. I knew immediately what I would bring — my grandmother’s noodle kugel recipe. If you’ve never heard of a kugel I suggest you stop what you’re doing right now, go to your nearest grocery store, and stock up on the ingredients to make this dish. (Buy extra, you might want to make two!) It’s super-easy and totally delicious. Plus, there are a thousand variations so when you master this one it’s on to another.
What You Need:
- 16-oz. package wide egg noodles
- 4 eggs, beaten
- 1 cup sugar
- 1/2 lb. cream cheese
- 1/2 lb. cottage cheese
- 1 pint sour cream
- 1 tsp. vanilla
- 1 cup milk, scalded (heated to a very slight boil)
- 1/4 cup raisins, optional
- 4 Tbsp. butter, divided
- cinnamon, optional
1. Preheat oven to 350 degrees. In a large pot of boiling water cook noodles according to package directions; drain and return to pot. Add remaining ingredients to the pot and stir to combine.
2. Melt 2 Tbsp. butter in the bottom of a 9â€ x 13â€ baking pan. Spray the sides of the baking with cooking spray. Pour noodle mixture into the pan and dot the top with pats of the remaining 2 Tbsp. butter. Sprinkle lightly with cinnamon, if you like.
3. Bake for 1 hour, or until noodle mixture sets and top is lightly browned. Enjoy warm from the oven with a dollop of sour cream on top (or grab a chunk cold for breakfast the next morning!)