This kugel is a slightly sweet noodle pudding. It can be served as a side dish, at brunch, or after a fast, such as Yom Kippur.
Ingredients
- 8 ounces wide egg noodles
- nonstick cooking spray
- 2 extras large eggs
- 0.25 cups 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
Instructions
-
1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
-
2
Preheat the oven to 350 degrees F (175 degrees C). Spray a 1-quart baking dish with nonstick cooking spray.
-
3
Mix together eggs and white sugar in a large bowl until thoroughly combined. Stir in melted butter, whipped cottage cheese, sour cream, salt, and pepper. Lightly mix in cooked noodles; spoon kugel into the prepared baking dish. Sprinkle the top with brown sugar.
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4
Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.
Nutrition Facts
Per serving
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