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

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

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.