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Lukshen Kugel (a very dairy noodle “pudding”) - Quarantine Kitchen: Shavuot Edition

Gwen Jacobsohn

Kugel Ingredients

  • 20-24 oz. wide egg noodles (or rotini noodles)
  • 6 large eggs
  • 1/2 c. butter, melted
  • 16 oz. sour cream
  • 12 oz. cottage cheese***
  • 3/4 c. sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp salt
  • 1 cup raisins (optional) – or other dried fruits like cranberries or chopped apricots
  • Nonstick cooking oil spray

Topping Ingredients (optional):

  • 1/2c cornflake cereal (slightly crushed)
  • 1 tsp cinnamon
  • 1 tsp sugar
  • butter

Preheat oven to 350°. Grease a 9" x 13” baking dish. In a large pot of boiling water, cook pasta until al dente (according to package instructions). Drain.

In a large bowl mix together eggs, butter, sour cream, cottage cheese, sugar, cinnamon, salt, and raisins (if using). Then stir in noodles. Pour into prepared dish (aka, buttered or sprayed with cooking oil). If you aren’t using a topping, sprinkle with a little additional cinnamon and sugar.

Topping (optional): Mix together cornflakes, cinnamon, and sugar. Sprinkle of top of “pudding” and dot with butter

Bake until set, 50 minutes to 1 hour. Cover with aluminum foil if the top starts to get too dark.

***Traditional recipes call for “pot cheese”, which is like a drier version of large-curd cottage cheese (https://www.thespruceeats.com/what-is-pot-cheese-591193). If you would like a slightly-sweeter cheese option, you can use ricotta instead.

August 4, 2020 14 Av 5780