Noodle Kugel (Dairy)

This is a slightly sweet noodle pudding. It can be served as a side dish, at brunch, or after a fast such as Yom Kippur.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 287 Calories

Ingredients

• ¼ cup white sugar
• 8 ounces sour cream
• 3 tablespoons butter, melted
• 1 pinch salt and ground black pepper to taste
• 8 ounces wide egg noodles
• 2 extra large eggs
• 2 tablespoons brown sugar, or to taste
• 1 cup lowfat whipped cottage cheese

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart baking dish with nonstick cooking spray.

Step 3

In a bowl, mix together the eggs with white sugar until thoroughly combined, then stir in the melted butter, whipped cottage cheese, sour cream, salt, and pepper. Lightly mix in the noodles; spoon the kugel into the prepared baking dish. Sprinkle the top with brown sugar.

Step 4

Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.