Noodle kugel is part sweet noodle pudding dessert, part side dish. This is not fried, but it's still a staple (you'll see it at pretty much any potluck you will ever go to at a synagogue), and something we still make nearly every Hanukkah. This version is significantly less sweet than what you'll find at Katz's. We had to adapt this recipe because not everyone likes raisins in their kugel. It also works really well with soy substitutes.
The recipe, after the jump.
- 1 cup milk (or soy)
- 1 pound egg noodles (like Manischewitz brand)
- 3 eggs
- 1 pound cottage cheese (or silken tofu)
- 2 tablespoons of good gold rum
- 3 ounces cream cheese (or soy), about 1/2 cup
- ½ to ¾ cup sugar
- 1 half apple, peeled and diced
- 1/2 cup sliced almonds (break 'em up a little)
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Boil noodles as directed and drain. Grease a 9-by-12-inch casserole pan, and add noodles. In a separate bowl, mix the milk, eggs, cottage cheese, cream cheese, sugar, apple, rum, vanilla, and almonds in a bowl till everything is mixed, but still a little lumpy. Add to noodles, and stir really well, till it's like noodle soup. Bake for an hour and serve warm.