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1 12-oz. package noodles
Boil noodles, drain and set aside.
Separate eggs and beat whites until stiff. Combine sugar, margarine, sour cream, yolks, cheese and add cooked noodles. Carefully fold in 1/2 of the whites so that no white is left showing.
Pour mixture into greased baking pan. (for a double recipe you can use a 9"x13" pan) Spread remaining whites over top (this creates a crunchy topping; in fact, I beat up extra egg whites from egg whites sold in the carton to top the kugel).
Bake at 350°F for 1 hour. Let cool and cut into squares. Serve with sour cream and thawed frozen raspberries or strawberries on the side.
Poster's Notes:
Posted by Gloria Clamen
Nutritional Info Per Serving: N/A
1/4 lb. melted margarine
1 scant cup white sugar
3 eggs, separated
1 cup grated cheddar cheese
1/2 pint sour cream
This is a dynamite kugel recipe given to me by a friend. It's a great brunch dish or a side dish for a main course. It can be made lower fat by substituting low-fat cheese and the egg white equivalent for the eggs and using no-yolk noodles. I usually double it.