Kugel, a traditional Jewish noodle custard dish, is a mainstay of Jewish holiday meals. Defined as a baked pudding or casserole (usually from noodles or potatoes) this one is my own version of kugel, which is adapted from a few recipes to make one that we really love. This is a rich and sweet kugel although they also come in a savory version.
Ingredients
- 1 bag egg noodles , 12 ounce
- 1 container sour cream , 16 ounce
- 12 ounces farmer cheese
- 1 cup white sugar
- 1 cup unsalted butter , melted and cooled
- 6 large eggs , beaten
- 1 large apple - peeled , cored, and diced
- 0.25 cups golden raisins , or to taste
- 0.5 teaspoons ground cinnamon , or to taste
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
-
2
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
-
3
While noodles are cooking, mix sour cream, cheese, sugar, and butter together in a large bowl. Add eggs, apple, and raisins. Add drained egg noodles and cinnamon; stir until well combined. Pour into the prepared pan.
-
4
Bake in the preheated oven until slightly golden brown and custard has set, about 1 hour. Cool for 10 to 15 minutes before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
German Leek and Potato Soup
Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup.
Cream Cheese Frosting with Brown Butter and Bourbon
This frosting pairs perfectly with banana, carrot, and spice cakes. Browning the butter gives it a deep, nutty flavor. As with many buttercreams, you may need slightly more or less sugar to reach your desired consistency.
Jarlsberg Cheese Dip
I have taken the liberty of doubling this recipe because I have yet to meet a single person who didn't rave about the taste, eat too much of it, and then beg for the recipe! Now I am giving it to the world so I won't have to make it anymore. I think I have made it over 500 times...seriously. Serve hot with sturdy crackers.