Crunchy Noodle Kugel à la Great-Aunt Martha
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup raisins
- Sherry or orange juice
- 1pound egg noodles
- 6tablespoons unsalted butter, cut into pieces, more for pan
- 4large eggs
- 3cups cottage cheese
- 1cup sour cream
- ⅓cup sugar
- 1teaspoon ground cinnamon
- Grated zest of 1 lemon
- Pinch of salt
Nutritional analysis per serving (10 servings)
446 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 2 grams dietary fiber; 19 grams sugars; 18 grams protein; 312 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put raisins in a microwave-safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top or in microwave oven until liquid is steaming hot (about 1½ minutes in microwave or 3 minutes on stove). Let cool while you prepare kugel mixture.
- Step 2
Preheat oven to 400 degrees. Butter an 11-by-17-inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.
- Step 3
In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with buttered noodles. Mix well.
- Step 4
Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.
Private Notes
Comments
For a simple old-time savory version, leave out the raisins, sugar, and orange juice. Add chopped scallions, salt and pepper and bake as directed. Variations can include adding mushrooms sautéed with onion, or, some chopped kale.
Yes, that's the way my mother made it - onions, not scallions though - and for me, noodle kugel will always be more savory that sweet. She was born in Riga, Latvia and came here in 1950 via Israel. She was a great cook, but my father claimed when they married, she couldn't boil water. To her dying day though, she couldn't make good coffee; my father called her coffee "beer." But she was a great cook nevertheless.
I used a regular casserole dish, baked it for about 10 more minutes and it turned out fine. Nice lemony flavor.
This is the real basic kugel...delicious and easy. I used dried mango as that's all I had and it had a nice flavor. I added a bit more cinnamon and cardamom 1/2 tsp which added a nice flavor also. Great recipe!
Except for the orange juice, this is exactly the recipe that I have made for decades, it was given to me by my friend Sherri Sorofman. It's not too sweet, it's basically perfect. I include the raisins as they are yummy and most important, visually attractive.
There’s a brand of cottage cheese called “Good Culture” that works really well here, presumably because it lacks the gums and stabilizers nearly all big brand cottage cheeses use these days. Another too: chopped dates instead of raisins.
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