Aunt Mildred's Noodle Kugel
Yield
6 servingsPrep
?Cook
60 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup | butter |
|
| 8 | ounces |
noodles
uncooked |
|
| 3 | large |
eggs
beaten |
|
| 4 | ounces | cottage cheese |
|
| 2 | cups | milk |
|
| ⅓ | cup | sugar |
|
| 1 ½ | teaspoons | vanilla extract |
|
| 12 | ounces |
pineapple, canned, crushed
with juice |
|
| 1 | x |
cornflake crumbs
to top |
* |
Trans-fat Free
Directions
Melt butter in a 9x13 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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