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Ingredients
| enriched egg noodles: 12 oz |
| unsalted butter: 1/2 cup (plus 2 tsp for the pan) |
| sour cream: 1 cup |
| ricotta cheese (whole milk): 1 cup |
| granulated sugar: 1/4 cup |
| ground cinnamon: 1 tsp |
| eggs: 6 (extra large) |
Noodle Kugel
User rating:
sweet noodle pudding
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Prep Time
15 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
Preheat oven to 350 degrees. Grease 9X13 inch pan with the 2 teaspoons of butter.
Cook noodles in boiling water for 10 minutes. Drain and shake in colander.
Put hot noodles in mixing bowl and the ½ cup butter (cut up in pieces) – stir until butter is melted. Add the sour cream, ricotta, sugar, and cinnamon. Mix well. Stir in the beaten eggs.
Pour the mixture into the prepared pan.
Bake approx 1 hour. Start testing for doneness after 50 min. Kugel is done when sharp knife is clean when pulled from center of the kugel. Do NOT overbake, better to be moist than dried out!
Optional additions: Raisins Dates Diced apple Crushed pineapple Craisins
Cook noodles in boiling water for 10 minutes. Drain and shake in colander.
Put hot noodles in mixing bowl and the ½ cup butter (cut up in pieces) – stir until butter is melted. Add the sour cream, ricotta, sugar, and cinnamon. Mix well. Stir in the beaten eggs.
Pour the mixture into the prepared pan.
Bake approx 1 hour. Start testing for doneness after 50 min. Kugel is done when sharp knife is clean when pulled from center of the kugel. Do NOT overbake, better to be moist than dried out!
Optional additions: Raisins Dates Diced apple Crushed pineapple Craisins