Noodle Kugel (Dairy)

Noodle Kugel (Dairy)

This slightly sweet egg noodle kugel makes a lovely side dish for a dairy meal, a light brunch or lunch, or after a fast, such as Yom Kippur.

Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
287 Calories

Recipe Instructions

Step 1
Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.
Step 2
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Spray a 1-quart baking dish with nonstick cooking spray.
Step 4
Mix together eggs and white sugar in a large bowl until thoroughly combined. Stir in melted butter, whipped cottage cheese, sour cream, salt, and pepper. Lightly mix in cooked noodles; spoon kugel into the prepared baking dish. Sprinkle the top with brown sugar.

Ingredients

  • 8 ounces sour cream
  • 3 tablespoons butter, melted
  • 1 pinch salt and ground black pepper to taste
  • 8 ounces wide egg noodles
  • cooking spray
  • 2 extra large eggs
  • 2 tablespoons brown sugar, or to taste
  • 1 cup lowfat whipped cottage cheese
  • 0.25 cup white sugar

Categories

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