Return to Main Recipes Page/Return to Home Page

Noodle Kugel, Cheese-Raisin (D, TNT)
Source: "The World of Jewish Cooking," by Gil Marks
Serves: 4 to 6

8 oz medium or broad noodles
1/4 cup butter (1/2 stick)
2 large eggs, lightly beaten
1/2 cup sugar
1/2 tsp. vanilla extract
8 oz. pot cheese or small-curd cottage cheese
1 cup sour cream or 4 oz. cream cheese (I used the sour cream)
1/2 cup raisins
Ground cinnamon for garnish

Preheat oven to 350°F. Grease an 8" square (2-quart) baking dish.

Bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender. Drain. Place noodles back in the pot. Add the butter and stir until butter is melted and noodles are all coated.

Beat together the eggs, sugar, vanilla, and salt. Stir in the cheese and sour cream. Add all to noodles and coat well. Add raisins.

Pour into the prepared baking dish. Sprinkle with the cinnamon. Bake until golden brown, about 45 minutes.

Serve warm or at room temperature as a side dish or dessert.

Poster's Notes:
- Used a 12 oz. bag of noodles.

- Used a 8"x13" Pyrex dish.

- Increased the eggs to 3.

- Added 2 cut up apples.

- Added the cinnamon to the liquid ingredients.

- Sprinkled crushed cereal flakes on top along with about a tablespoon of sugar and a teaspoon of cinnamon.

- Cut it into 24 small pieces for a school potluck and served at room temperature.

My sister and I have been trying to figure out how Mom made her kugel, since she doesn't remember. I don't care what Gil Marks calls it, this is my mother's lukshun kugel from my youth, with the addition of apple slices.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A