How do i make kugel

Her housekeeper did. Kugel is a Jewish dish, mostly eaten in Ashkenazi households, and while sometimes it is made from potatoes, it is often made with noodles, which is what my family always had. Jewish noodle kugel is usually at least slightly sweet, sometimes quite sweet, and involves noodles, eggs, sour cream, and cottage cheese.

Egg noodles are usually the noodles of choice. You can also make the kugel and refrigerate it unbaked for up to a day, and then bake it right before serving.

I hasten to add…. The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional. Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag dinnersolved.

This recipe is amazingly delicious. The first one to test it for a brunch; it went so fast I had to make a second batch. Nutrition per serving: calories, 9 g protein, 51 g carbohydrates, 4 g fiber, 5 g sugar, 11 g fat, 2 g saturated fat, mg sodium.

Kitchen Tips and Tools. Delish Shop. United States. Type keyword s to search. Today's Top Stories. Parker Feierbach. The best kugel recipe around.

I have made it at least two dozen times. The recipe has the ideal proportions of ingredients. It is neither to dry, wet or sweet. You can even add raisins for more sweetness. I love Noodle Kugel and wouldn't use any other recipe. I've tried others but they just didn't taste as good to me. And yes This recipe is definitely not too salty if you use kosher salt. If you use table salt, then yes, you'll throw this in the trash.

All y'all putting the all salt in your egg mixture? Please add it to the noodle water. Always think and don't do anything that will clearly not work. Typos happen, and miscommunication happens. If it was too salty, try putting the salt in with the noodle water and see how that works. Mine turned out great and I and my family ate it over 3 days. It was especially good for breakfast! I did use unsalted butter and regular cottage cheese, but switched the sour cream to non-fat Greek yogurt Fage.

Maybe that is why another person said theirs was too salty, from their sour cream? You can whisk everything in a bowl, but I highly recommend blending the custard mixture in a blender or food processor for a smoother and more creamy consistency. Make Ahead and Storing Can noodle kugel be made ahead? This kugel recipe can be assembled, covered, and stored in the refrigerator up to 1 day ahead of baking and serving.

Does noodle kugel need to be refrigerated? Yes, because of the dairy, kugel must be kept in the refrigerator. Storing leftover baked kugel: Let cool completely, cover tightly, and refrigerate for up to 3 days. How to freeze noodle kugel: Unbaked or baked, kugel should be tightly sealed in plastic wrap and again in foil. It will keep in the freezer for up to 1 month.

Thaw in the fridge overnight before baking or reheating. How to reheat Noodle Kugel: Reheat in the microwave or in a preheated degree F oven until heated through usually about 15 minutes, or longer if previously frozen. How to Make Kugel Video. It's deliciously creamy and slightly sweet. Prep Time 15 minutes. Cook Time 1 hour. Total Time 1 hour 15 minutes. Servings: Instructions Preheat oven to degrees F. Place raisins in a small bowl and cover with hot water; let them soak to plump up while you prep the other ingredients.

Bring a large pot of 5 quarts water and 2 teaspoons kosher salt to a boil. Add the noodles to the pot, bring back to a boil, and let them cook until tender but not entirely cooked, about 7 minutes. Drain thoroughly and return the cooked noodles to the pot. Pour the egg mixture over the cooked noodles in the pot and stir until well combined.

Drain the raisins and stir them into the noodles. Pour the noodle mixture into the prepared baking dish, spreading evenly. Bake the kugel for about 1 hour until the center of the kugel is set and the tips of the noodles turn golden brown.

Remove from the oven and let the kugel rest for minutes before slicing. Kugel can be served warm or cold, as a side dish, for breakfast, or dessert! NOTE: see helpful tips and substitutions in the full article. Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe.