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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Although this is made with egg noodles, there are no added eggs to the recipe and it binds together well. This dairy kugel can also be prepared using low-fat sour cream and lowfat ricotta cheese. Even though this is a sweet side dish, I will confess to having it (cold) for beakfast on occasion! Ingredients:
1 (16 ounce) package egg noodles |
1 (1 lb) container sour cream |
1 (1 lb) container ricotta cheese |
1/2 cup sugar |
1/2 cup golden raisin (optional) |
1/4 cup unsalted butter |
1 teaspoon cinnamon |
1/2 teaspoon vanilla |
salt |
Directions:
1. Preheat oven to 350 degrees F.
2. Cook noodles according to package and drain.
3. Put noodles in a 3 quart baking dish and add the butter while the noodles are warm so it can melt.
4. Mix until evenly coated.
5. In a bowl, combine all other ingredients and mix.
6. Add this to the buttered noodles and mix until evenly blended.
7. Bake for about 45 minutes to an hour, until top browns.
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