One Very Easy Kugel

Uncooked Noodles in Glass Pyrex Baking Dish

Uncooked Noodles in Custard before topping

My Sister in Law Susan found this recipe and told me to try it a while ago. I finally got around to making it, writing it up and photographing it. Perfect timing for the Jewish Holidays. I think this is a perfect recipe for everyone, both beginners and experienced cooks alike.

The awesome thing about this kugel is that you don’t have to cook the noodles before you use them.  I love the one pot meals and have posted a few on my blog already. The noodles will cook in the liquid perfectly. I probably took the kugel out of the oven after 50 minutes. Of course we will heat it up again before we serve it.

I used whole milk but you can probably use 2%. You can probably get away with a little less butter but I used a whole stick and I used reduced fat not fat-free sour cream. I mean this is Noodle Pudding we’re talking about , the calories are off the charts! At least I will be fasting on Saturday so I can rationalize the amount of calories in this insanely delicious noodle kugel once I sit down to eat it.

This is not a cloyingly sweet kugel, you can add an additional teaspoon of vanilla to egg mixture if you’d like

Thanks to Susan for turning me on to this delicious concoction. I always appreciate a new recipe.

Ingredients:

1 bag of wide egg noodles ( 12 oz. bag)

1 cup dark raisins

5 large eggs ( at room temperature please)

1 cup sour cream ( reduced fat OK no fat free please)

1/2 up ( 1 stick) unsalted butter, melted and cooled

1/3 cup sugar

4 cups whole milk ( 2% would probably be fine)

*tsp of vanilla extract ( optional)

topping

3 cups cornflakes, coarsely crushed

1/4 cup (packed) dark brown sugar

Directions:

Preheat oven to 350 degrees ( I sprayed a 9 x 13 glass baking dish with Bakers Joy Spray ( love).

Spread uncooked noodles over bottom of prepared dish and sprinkle with raisins.

Whisk eggs, sour cream, butter and sugar in a large bowl until smooth. Whisk in milk and pour over noodles. Let kugel stand for about 5 minutes.

I put cornflakes in a large plastic bag and crushed them up with the back of a wooden spoon. Mixed the crushed cornflakes with the 1/4 cup of dark brown sugar and sprinkled evenly over the kugel.

Bake kugel until set in center, app. 1 hour. I baked for less and just until kugel was set. Be careful that it doesn’t burn on top, if you see that happening throw a piece of tin foil over it for the last few minutes.

Cut kugel into squares, serve warm or at room temperature.

Finished Product