Time 1h30m Yield 16 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl. Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish. Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel. Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.
Time 1h20m Yield 16 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350°F. Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract and salt in a large bowl. Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish. Combine 1/3 cup white sugar, brown sugar and cinnamon in a small bowl; sprinkle mixture atop noodle kugel. Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.
Time 1h5m Yield 9 Number Of Ingredients 9 Steps:
Preheat the oven to 350 F. Butter a 9 x 11-inch baking dish or comparably sized casserole. Bring a large pot of water to a rapid boil. Cook the noodles just until al dente , about 7 to 8 minutes. Drain and place in a large bowl. Next, add the butter, sugar, honey, and cinnamon and stir until the butter is melted and the noodles are coated with the cinnamon and sugar mixture. Then add the eggs and milk, and stir until well blended. Fold in the raisins. Pour the noodle mixture into the prepared baking dish. Bake for 40 to 45 minutes, until the kugel is firm and the top is golden brown. Cut into squares and serve warm or cold. Enjoy! Storage: Kugel may be stored covered in the refrigerator for two to three days. To reheat, simply add some water to rehydrate and cook in the microwave for approximately 1 minute or until warm. Kugel can also be premade and stored in the freezer. For freezer storage, make sure to wrap securely in foil. It can be kept frozen for about two to three months.
Yield 10 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl. Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish. Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel. Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.
Yield 10 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish. Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain. In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles. Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.
Time 1h15m Yield 18 servings Number Of Ingredients 8 Steps:
Heat oven to 350°F. Mix all ingredients except noodles and cinnamon sugar until well blended. Stir in noodles. Spoon into 13x9-inch baking dish; sprinkle with cinnamon sugar. Bake 50 min. to 1 hour or until center is set. Cool at least 10 min. before cutting to serve.
Time 1h55m Yield 9 Number Of Ingredients 12 Steps:
Preheat oven to 325 degrees F (165 degrees C). Butter an 8x8-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Whisk milk, sour cream, 1/2 cup white sugar, 1/4 cup softened butter, raisins, eggs, and 1/2 teaspoon cinnamon together in a bowl. Mix noodles into the milk mixture; pour into the prepared baking dish. Mix corn flakes, 2 tablespoons melted butter, 2 tablespoons white sugar, and 1/2 teaspoon cinnamon together in a bowl until crumbly; sprinkle over noodle mixture. Bake in the preheated oven until kugel is set in the middle, about 1 1/2 hours. Cut into 2-inch squares.
Time 1h20m Yield 12 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. Cook noodles according to package directions; drain and return to pan. Toss with butter; set aside. , Beat eggs, sour cream, cottage cheese, milk, 3/4 cup sugar and extracts until well blended. Stir in noodles. Transfer to a 13x9-in. baking dish coated with cooking spray. Combine cinnamon and remaining sugar; sprinkle over noodles. , Bake, uncovered, until a thermometer reads 160°, 55-60 minutes. Let stand 10 minutes before cutting. Serve warm or cold. Refrigerate leftovers.
More about “cinnamon noodle kugel recipes”
Time 1h10m Yield 15 servings. Number Of Ingredients 9 Steps:
Cook noodles according to package directions; drain. Toss with butter; set aside. In a large bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in noodles. , Transfer to a greased 13-in. x 9-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top., Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Serve warm or cold.
