I have had many requests for my Noodle Kugel recipe in the past few years, and with the Jewish New Year just a few days away, I thought I would try and squeeze this post in today, so my friend Melissa can make it for her family this year.
This is not my original recipe. I got it years and years ago from our cousin, Barbara, who is the most AMAZING cook! Every time I prepare this dish, it gets rave reviews. Whenever we are invited to someone's house for Rosh Hashanah or Break Fast, I am almost always asked to bring this noodle kugel. I must officially thank Barbara for graciously sharing this recipe. I never even ate sweet noodle pudding before I ate hers 19 years ago! I had only had a "Fried Onion Noodle Kugel", thinking the sweet version was overly sweet and gummy, and not an appropriate side dish with dinner. Barbara's version completely changed my mind, and both Jews and non-Jews savor every bite. I have made the tiniest changes in the original preparation method, but the outcome tastes just like hers.
Barbara's Sweet Noodle Kugel
8 oz. - 10 oz. wide egg noodles, cooked and drained
2 sticks butter or margarine
1 1/2 c. graham cracker crumbs
8 oz. cottage cheese
4 oz. cream cheese, softened
8 oz. sour cream
3/4 c. sugar
5 eggs
1 T. vanilla
Preheat oven to 350.
Spray a 9 X 14 baking dish with Pam.
While hot, add 1 1/2 sticks of butter to the drained egg noodles.
In a small bowl, mix graham cracker crumbs and 4 T. ( 1/2 stick) of butter for topping. Set aside.
In a large bowl, combine buttered noodles, cottage cheese, cream cheese, sour cream, sugar, eggs and vanilla. Stir and pour into prepared pan.
Sprinkle graham cracker crumbs over the top and bake at 350 for 1 hour.
**This can be frozen. If freezing, initially bake for only 45 minutes.
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