Sweet foods are the main focus of the Rosh Hashanah meal, meant to symbolize sweetness for the New Year. For this reason, the apples and challah are often followed by a sweet noodle dish called Kugel.
Because of this, I wanted to bring you the best Noodle Kugel recipe I could find. After baking up a bunch of batches, I settled on my favorite. I kind of felt like Julie in Julie and Julia, except I can’t cook half as well as Julie, and Julia didn’t have a recipe for Kugel. I am sure the recipe below was published in a book years ago and I would love to credit the rightful owner who initially came up with the recipe, but the only person I can credit is a family friend, Sharon Shniderman.
Sharon‘s Noodle Kugel (not that official sounding, but that’s all that is on the recipe card)
16 oz. wide egg noodles
8 oz cottage cheese
1 large can (20 oz.) crushed pineapple in heavy syrup
5 large eggs beaten with a fork
4 heaping tablespoons of sour cream
1 cup sugar
½ teaspoon cinnamon
1 teaspoon vanilla
1/2 stick butter
1 c. Corn Flake crumbs (or crushed Corn Flakes)
½ stick butter to grease the pan
Preheat oven to 350 degrees.
Cook and drain noodles according to package directions. Let cool.
Mix all ingredients together except corn flake crumbs and butter.
Melt 1/2 stick butter and use it to grease 9″ x 13″ baking dish.
Pour mixture into pan.
Top with Corn Flake crumbs and small pieces of remaining 1/2 stick of butter.
Bake about 1 hour at 350 degrees. Let cool 1/2 hour before trying to cut into squares.
Makes 12-16 pieces.
This kugel freezes well. You can also half bake it and then freeze. Just make sure to thaw it completely before baking for additional 1/2 hour. Leftovers can also be reheated in microwave, but we doubt there will be any leftovers!!
Please share your favorite recipes with us. Obviously we love good food. We will be happy to post them on the blog to share with our friends.