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Steffi has been a friend of our family for over 40 years, and this kugel recipe has been in her family as long as she can remember. Ever since I was a child, we would have this amazing noodle kugel on the Jewish high holidays or at random Sunday brunches. People love this kugel so much that she was encouraged to enter it in the 2012 New York State Fair and it won the Blue Ribbon in the Favorite Ethnic Dish category! Leftovers can be frozen.
Ingredients
- 1 (8 ounce) package wide egg noodles
- 1 (16 ounce) container low-fat sour cream
- 1 (16 ounce) container low-fat cottage cheese
- 1 (8 ounce) package low-fat cream cheese, softened
- 2 sticks unsalted butter, melted, divided
- ¼ cup low-fat milk
- ¼ cup white sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 2 cups crushed cornflakes
- 1 cup packed light brown sugar
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Step 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.
Step 3
While the egg noodles are cooking, combine sour cream, cream cheese, 1/2 of the melted butter, milk, sugar, eggs, and vanilla in a bowl; beat with an electric mixer until creamy.
Step 4
Drain egg noodles and fold into the sour cream mixture. Spread evenly in the prepared baking dish.
Step 5
Mix cornflakes, brown sugar, and remaining melted butter together; spread over the noodle mixture.
Step 6
Bake in the preheated oven for 50 to 60 minutes. Remove from the oven and let sit for 15 minutes before serving.
Cook’s Note:
You can use regular sour cream, cottage cheese, cream cheese, and milk instead of low-fat versions.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 354 | |
| % Daily Value * | |
| Total Fat20g | 26% |
| Saturated Fat12g | 60% |
| Cholesterol132mg | 44% |
| Sodium229mg | 10% |
| Total Carbohydrate33g | 12% |
| Dietary Fiber1g | 2% |
| Total Sugars18g | |
| Protein11g | |
| Vitamin C1mg | 6% |
| Calcium97mg | 7% |
| Iron2mg | 13% |
| Potassium175mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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