To be honest, I didn’t really know what kugel was until quite recently. And to continue that level of honesty, I’m still not sure I fully understand it. Should I serve it with ice cream or beside a pot roast? Is it a dessert or a side? Is it served warm or cold? So many questions with highly debated answers. The only thing I’m really sure about when it comes to this dish is that it is darn tasty.
- 1 12oz bag of egg noodles, cooked and drained
- 5 large eggs
- 2 cups milk
- 2 cups cottage cheese (16 oz)
- 1 cup sour cream
- 1 ¼ cups white granulated sugar
- ½ cup butter (one stick), melted
- 6 oz cream cheese, room temperature
- 1 ½ teaspoons salt
- 1 tablespoon vanilla
- ⅓ cup white granulated sugar
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- Grease a 9×13 baking dish and preheat oven to 350 degrees F.
- In a large bowl, beat together the eggs, milk, cottage cheese, sour cream, white sugar, melted butter, cream cheese, salt, and vanilla.
- Once the mixture is thoroughly combined, stir in the cooked noodles and transfer to the prepared baking dish.
- In a small bowl, mix together the remaining white sugar, brown sugar, and cinnamon. Evenly sprinkle sugar mixture on the top of the noodles.
- Bake for 1 hour or until top begins to brown.
- Serve warm or room temperature.