Noodle kugel

19 Sep

Sunday night Rosh Hashanah started and we wen to dinner at my aunts house. I had this recipe bookmarked for awhile and figured it was a good time to try it to bring to my aunts! It came out really yummy. Not sure If I’d classify this as a side dish, an entree, or a dessert? I used low fat cottage cheese and neufchâtel cream cheese. The recipe also called for 8 eggs, but I only had 5 left. I don’t think the finished product was any different minus the 3 eggs. Traditionally this kugel was made with raisins but I think the dried cherries were a better choice!

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Noodle Kugel
adapted from smitten kitchen

1 pound wide egg noodles
2 8-ounce packages cream cheese, softened
1 pound (16 ounces) cottage cheese
1 1/2 cups sugar
1 stick salted butter, melted
8 eggs I only had 5 eggs so that’s what I used
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup dried cherries

Preheat oven to 350°F. Grease a 9×13 glass baking dish.

Parboil the noodles (5 to 7 minutes) and drain them in a colander. In a very large bowl beat cream cheese until fluffy, add cottage cheese and beat for another minute. Scrape bowl down well. Add sugar and combine, then melted butter, and scrape down the bowl another time. Add the eggs one at a time, beating between additions. Add cinnamon, vanilla and mix, then stir in dried cherries. Finally, carefully mix in the drained egg noodles.

Pour into prepared baking dish and bake for one hour before checking to see if the center is set. It may need up to 30 minutes more. (Yes, I know this range is crazy, but I’ve baked kugels that took either end of the range. They refuse to be predictable.)

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