Noodles Kugel
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
noodles
broad egg |
|
| 3 | large |
eggs
|
|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| ¾ | cup |
raisins, seedless
seedless, chopped |
|
| ½ | cup |
walnuts
chopped |
|
| ½ | cup |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
noodles
broad egg |
|
| 3 | large |
eggs
|
|
| 177 | ml |
sugar
|
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 177 | ml |
raisins, seedless
seedless, chopped |
|
| 118 | ml |
walnuts
chopped |
|
| 118 | ml |
bread crumbs
|
|
Directions
Preheat oven to 400℉ (200℃).
Cook noodles in boiling salted water until tender but not soft.
Drain well and rinse under hot water tap. Beat eggs with sugar and lemon juice.
Mix well with noodles. Melt shortening and coat baking dish with it and pour into dish.
Turn half of mixture into dish, cover with raisins and walnuts, then add rest of mixture and top with crumbs.
Bake 45 minutes at 400℉ (200℃).
