Aunt Mildred's Noodle Kugel
Submitted by daddy822
A no-boil noodle kugel with cottage cheese, pineapple, and vanilla baked until golden. This easy Jewish-style side dish or dessert skips the extra step of cooking noodles first.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
60 minHere’s what makes this kugel special: you skip cooking the noodles entirely.
Dry noodles go straight into a buttered pan, then a custard of beaten eggs, milk, cottage cheese, and crushed pineapple gets poured right over the top.
An hour in the oven and everything bakes together into a creamy, slightly sweet casserole with a cornflake crumb topping that adds the crunch.
It’s the kind of simple, forgiving recipe that works as a holiday side dish or a casual weeknight dessert.
Kitchen Tips
- Use fine egg noodles for the best texture with the no-boil method
- Add more pineapple and cottage cheese if you like it extra creamy and fruity
- Serve warm alongside brisket for a classic Jewish holiday spread
Ingredients
Directions
Melt butter in a 9×13 pan. Add noodles.
Combine remaining ingredients, except crumbs, spread evenly over noodles. Top with crumbs. Bake at 350℉ (180℃). for about an hour.
NOTES: * Noodle kugel using uncooked noodles -- This recipe is interesting because you don’t cook the noodles first.
Yield: Serves 6.
- This recipe is very simple, but it does taste a little pastier than recipes that require the noodles to be cooked first. It also comes out very flat -- most of the kugel recipes I’ve made in the past use twice as many noodles in the same size pan. I found that some of the things can be increased, i. e., add more noodles, more pineapple, more cottage cheese.
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