Description
A 9-by-13-inch sweet egg-noodle kugel cut into twelve squares.
Ingredients
Scale
- 12 ounces Wide egg noodles, dry
- 1 cup Cottage cheese
- 1 cup Sour cream
- 4 ounces Cream cheese, softened
- 3 eggs Large eggs
- 1/2 cup Granulated sugar
- 1/2 cup Golden raisins
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Fine salt
- 2 tablespoons Unsalted butter, melted
Instructions
- Heat oven to 350°F. Cook 12 oz wide egg noodles in boiling water just shy of package tenderness, about six to eight minutes depending on brand, then drain well. Brush a 9-by-13-inch baking dish with some of the measured 2 tbsp melted butter.
- Whisk 1 cup cottage cheese, 1 cup sour cream, 4 oz softened cream cheese, three eggs, 1/2 cup sugar, 1 tsp cinnamon, 1 tsp vanilla and 1/2 tsp salt until combined. Fold in drained noodles and 1/2 cup golden raisins.
- Spread in the buttered dish and brush remaining melted butter lightly over the top. Bake about 45–50 minutes until edges are golden and the center of the egg-and-dairy casserole reaches at least 160°F on a food thermometer.
- Rest approximately twenty minutes before cutting twelve provisional squares. Measure center set, noodle tenderness, sweetness and portion size during a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 20 minutes, included in the total.
Untested estimate: roughly eight-minute noodle boil and 45–50-minute bake, then twenty-minute rest; preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 20 minutes
- Cook Time: 60 minutes
- Category: Casseroles
Nutrition
- Serving Size: One twelfth of the casserole