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8 oz. fine noodles
Crush noodles before boiling.
Cream sugar and cream cheese together. Add eggs one at a time. Add cottage cheese, milk, drained noodles, and lemon juice last. Mix and place in greased 8"X13" pan.
Bake 350°F for 55 minutes. Spoon blueberry pie filling gently over top and bake for another 15 minutes.
May be served warm or cold.
Poster's Notes:
I have used other size noodles and have forgotten to crush the noodles before boiling--still works and is easier to drain than the crushed noodles are.
Ricotta cheese instead of cottage cheese tastes okay.
I have substituted egg whites (2 for each whole egg) for as many as 4 of the eggs. The color is not as pretty but the cholesterol is lower.
Crushed pineapple or pineapple pie filling tastes very good but is not as visually striking as the dark blue of the blueberry filling.
The kugel freezes well.
Posted by Celia Greenberg
Nutritional Info Per Serving: N/A
1 cup sugar
6 oz. cream cheese
1 pint plus 2 tablespoons cottage cheese
1 cup milk
8 eggs
Juice of 1/2 lemon
1 can blueberry pie filling
This recipe was served for many years at kiddushim at my parents' shul. I am sending out the original recipe as given to my mother with my experiments and changes added as notes.