Mom’s Noodle Kugel
My mother is famous for her fabulous noodle kugel. Family friends always love it when she serves it. When she made it for the brit (circumcision) of our third son, Oliver, my friends came to love it, too. I make it—it’s fun to keep the recipe alive. The sour cream and milk can be low-fat.
- ½ cup sugar
- 1 stick butter
- 1 pound creamed cottage cheese
- 1 pint sour cream
- 1 cup milk
- Pinch of salt
- 1 teaspoon cinnamon
- 4 eggs, beaten
- 1 pound egg noodles, cooked and drained
- 1 cup apples, sliced (optional)
- ½ cup raisins (optional)
- Preheat oven to 350 degrees. Cream sugar and butter until smooth. Add cottage cheese, sour cream, milk, salt, cinnamon and eggs. Mix well. Add noodles and mix to combine well. Fold in apples and raisins if desired. Bake in greased 9x13-inch pan for 1 hour or until golden. Can be frozen after it is cooled.