If you like cheesecake, you’ll die for this meal.
This was the #1 Mom Meal my friends in high school would ask for when they came over. It’s everything. Savory, sweet, filling. This is one of the last things I cooked before The Health Problem happened – and one of the FIRST things I will cook once the doctor says I’m allowed to eat dairy and nutmeg and lemon again!
If noodle kugel sounds weird to you, imagine it as a white lasagna.
Infinitely adaptable – cut the sugar for a hearty lunch, or bump up the sugar for an easy cheesecake-like dessert.
Every version online seems to call for cottage cheese. My mom makes hers with ricotta instead, which cuts the sodium. I’ll include both my version and my mom’s.
FRIEDSIG’S NOODLE KUGEL:
1 lbs. ricotta
3 oz. cream cheese, room temperature
3 beaten eggs
juice of one lemon + a bit of zest
1/4 c. sugar
1 t. vanilla extract
1/2 t. cinnamon
2 pinches of nutmeg
2 pinches of ginger powder
1/2 pint sour cream (more if you like it custardy)
8 oz. medium or small egg noodles, raw, crushed
preheat oven to 325
mix everything except noodles in large bowl
add noodles and coat
Pour into a small, heavily greased (butter is best) baking dish
Push down on top with spatula or hands to submerge as many as possible
DO NOT overbake! May take as few as thirty minutes or up to an hour, depending on the size of your baking dish. Bake until just set so that reheated kugel is not leathery.
Eat hot, fresh out of the oven or reheated, topped with sour cream.
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ANITA’S NOODLE KUGEL:
1 pound ricotta
3 oz cream cheese, room temperature
3 beaten eggs
juice of one lemon
3/4 c sugar or sub 1/4 the sugar with honey
1 t vanilla extract
1/2 t cinnamon (sub nutmeg for some cinnamon, but don’t replace all the cinnamon w nutmeg)
1/2 pint sour cream, and more to top
1 c raisins or cranberries or apricots
8 oz medium or small egg noods, slightly crushed, raw
preheat oven to 325
mix everything except noodles
add noodles and coatpour into 9×13 baking dish (note: this will create a weird thin layer of kugel. use a smaller dish.)
push noodles on top and submerge as many as possible
bake til set maybe 30 min, 45, maybe up to an hour
top with sour cream
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I have only made this a handful of times, and I have to admit that my mom’s, with such a ridiculous amount of sugar, is better than mine in both texture and flavor. I would like it even more custardy (custardier?), and ricotta is VERY expensive here, so I will experiment with different ingredients, like adding more eggs, maybe some whole milk, and update accordingly.
Noodle kugel isn’t the only kugel game in town, either… if you have a recipe for a savory potato kugel, drop it in the comments!
Got a wintertime heavy dairy craving? Go sweet with a homemade banana cream pie or easy Vietnamese creamy soda – or go savory with a creamy mushroom soup or homemade pizza with caramelized onions and lemon cream sauce.