Recipes

Recipe: Noodle Kugel

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.

Noodle Kugel

  • 1 cup milk (or soy)
  • 1 pound egg noodles (like Manischewitz brand)
  • cinnamon
  • 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.

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Becky Means