It’s been a while since I had noodle kugel, and decided I’d make a small one. I was first exposed to it through a Jewish roommate in college, and he shared his grandmother’s recipe with me. What I failed to notice until today was that like many grandmother’s recipes, there were measurements missing, and some procedures were glazed over. No worries, I worked it out, and even made a few adjustments. The traditional cornflakes were replaced with Great Grains cereal (pecan version). I found it to be an improvement over the original.
Egg Noodles, wide 6 oz
Large Eggs 3
Demerara Sugar 1/2 cup
Large Curd Cottage Cheese, 2% 1 cup
Sour Cream, lite 1 cup
Crushed Pineapple 1 cup
Butter, unsalted 4 tablespoons
Light Brown Sugar, packed 1/4 cup
Great Grains Cereal (Pecan) 1/2 cup
Preheat oven to 350. Place butter in a glass baking dish and microwave until butter is melted.
Bring a pot of water to boil and cook pasta until done, about 7 minutes. Drain.
With an electric mixer, whip eggs with demerara sugar. Add cottage cheese, sour cream and pineapple. Whip together. Add noodles and stir by hand.
Thoroughly grease the baking dish with butter and add the rest to the kugel. Stir to incorporate and add the mixture into the baking dish. Combined brown sugar and cereal. Bake uncovered for 45 minutes.
Cool slightly and enjoy.
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