Noodle Kugel (Dairy) Recipe

Cook Time: 50 minutes

Sweet Noodle Kugel

Ingredients:

• 8 ounces wide egg noodles
• Nonstick cooking spray
• 2 extra large eggs
• cup white sugar
• 3 tablespoons butter, melted
• 1 cup low-fat whipped cottage cheese
• 8 ounces sour cream
• Salt and ground black pepper to taste
• 2 tablespoons brown sugar, or to taste

Directions:

1. Fill a large pot with lightly salted water and bring it to a rolling boil over high heat. Once the water reaches a boil, stir in the egg noodles and return it to a boil.
2. Cook the pasta uncovered, stirring occasionally, until the noodles are tender but still firm to the bite, about 5 minutes. Drain the noodles well using a colander set in the sink.
3. Preheat the oven to 350F (175C). Lightly coat a 1-quart baking dish with nonstick cooking spray.
4. In a large bowl, mix the eggs and white sugar together until fully combined. Stir in the melted butter, whipped cottage cheese, sour cream, salt, and pepper.
5. Gently fold in the cooked noodles, ensuring the mixture is evenly combined. Spoon the kugel into the prepared baking dish.
6. Sprinkle the top of the kugel with brown sugar.
7. Bake in the preheated oven for about 40 minutes, or until the top is golden brown.
8. Allow the kugel to cool for 10 minutes before serving.

Nutrition Facts (per serving):

Calories	287
Total Fat	13g
Saturated Fat	7g
Cholesterol	103mg
Sodium	163mg
Total Carbohydrates	32g
Dietary Fiber	1g
Total Sugars	10g
Protein	11g
Calcium	55mg
Iron	1mg
Potassium	135mg

Servings Per Recipe: 8

History of Noodle Kugel

The origins of noodle kugel trace back to Eastern European Jewish communities, where it became a staple dish in Ashkenazi cuisine. The word "kugel" itself comes from the Yiddish word "kugel," meaning "pudding" or "dumpling." Noodle kugel was traditionally served during Jewish holidays such as Shabbat and Yom Kippur, particularly as a side dish for a dairy meal. The dishs origins are steeped in the use of inexpensive ingredients like egg noodles, cottage cheese, and sour cream, which were readily available and affordable for many Jewish families. Over time, noodle kugel evolved from a savory side dish to a sweeter, dessert-like dish, often incorporating ingredients like sugar, cinnamon, and raisins. Today, it is loved both in its sweet and savory forms.

Regional Variations

While noodle kugel is a beloved dish across Jewish communities, it varies widely by region. In the United States, especially in New York, the dish is typically sweet, with ingredients like sugar, cinnamon, and raisins, offering a pudding-like consistency. In Israel, kugel can be both savory and sweet, with variations using different vegetables, such as carrots or spinach. The kugels texture and flavor profile can be adjusted based on personal preference or local traditions, making it a versatile dish in Jewish culinary practices. In some regions, kugel is served as a dessert, while in others, it remains a savory accompaniment to main courses.

Differences from Similar Dishes

At first glance, noodle kugel might seem similar to other baked pasta dishes, such as macaroni and cheese or casseroles. However, the key difference lies in the use of cottage cheese, sour cream, and eggs, which create a creamy, rich texture that sets kugel apart. Furthermore, the addition of sugar and spices in the sweet version of kugel makes it distinct from typical savory baked pasta dishes. Unlike macaroni and cheese, which is often made with a bchamel sauce, noodle kugel is more akin to a baked pudding or custard, with a unique balance of dairy and sweetness. These differences in ingredients and preparation methods help define the kugels identity within Jewish cuisine.

Where Noodle Kugel is Typically Served

Noodle kugel is most commonly served in Jewish households during significant religious holidays such as Rosh Hashanah, Passover, and Shabbat. Its also a popular dish for festive meals following a fast, like Yom Kippur, due to its rich and satisfying nature. While traditionally served as part of a dairy meal, kugel can also be enjoyed as a comforting side dish at brunches or family gatherings. It is often found in Jewish delis, bakeries, and restaurants, where it is offered either as a savory or sweet dish. In many Jewish households, it holds a place of honor on the holiday table, reflecting the importance of tradition and family meals.

Interesting Facts About Noodle Kugel

Did you know that noodle kugel is one of the most adaptable dishes in Jewish cuisine? Not only does it come in both sweet and savory versions, but it can also be made with a variety of ingredients based on dietary needs. For example, kugel can be made gluten-free using rice noodles or made dairy-free with substitutions like coconut milk or vegan cream cheese. Historically, kugel was a way to use up leftover noodles, making it an economical dish for families. Another fun fact is that in some Jewish families, it is a tradition to bake the kugel in a large, communal dish to serve at holiday gatherings, creating a sense of shared experience around the table. Whether its served in a large casserole dish or as individual servings, kugel remains a dish that brings people together.

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