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Simple Noodle Kugel

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Ingredients
  Wide egg noodles 10 Ounce (8 Cups)
  Butter 2 Tablespoon
  Eggs 2 Large
  Egg whites 2 Large
  Cornstarch 1⁄4 Cup (4 tbs)
  Nonfat cottage cheese 2 Cup (32 tbs)
  Plain non-fat yogurt 2 Cup (32 tbs)
  Skim milk 1 Cup (16 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Pure vanilla extract 1 Tablespoon
  Salt 1 Teaspoon
  Golden raisins 1⁄2 Cup (8 tbs)
  Crushed cornflakes 1 1⁄2 Cup (24 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Ground cinnamon 1 Teaspoon
Directions

Preheat oven to 350 degrees F.
Coat a 9-by-13-inch glass baking dish with nonstick cooking spray.
In a large pot of boiling water, cook noodles until tender but firm, 5 to 7 minutes.
Drain and refresh with cold water.
Set aside.
In a small skillet, melt butter over low heat.
Skim off froth and cook until it begins to turn light, nutty brown, 1 1/2 to 2 minutes.
(Be careful not to burn the butter.) Pour into a small bowl and let cool.
In a large bowl, whisk together eggs, egg whites and cornstarch.
Mix in cottage cheese, yogurt, milk, sugar, raisins, vanilla, salt and browned butter.
Stir in noodles and turn into the prepared pan.
In a small bowl, stir together cornflakes, brown sugar and cinnamon.
Sprinkle evenly over the noodle mixture.
Bake for about 1 hour, or until browned and set.
(If topping starts to burn, cover with aluminum foil.) Let cool for at least 20 minutes.

Recipe Summary

Cuisine: 
Jewish
Course: 
Side Dish
Method: 
Baked

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