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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 16 |
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This is the creamiest and best kugel. It feeds a large crowd. My girlfriend's mother always asks me to bring it and she always takes a big piece home with her. It reheats well. Ingredients:
1 (16 ounce) pkge. very thin noodles, cooked and drained |
10 eggs, separated |
1 cup butter, softened |
1 (8 ounce) pkge. cream cheese, softened |
1 (16 ounce) carton small curd cottage cheese |
1 pint sour cream |
2 tablespoons vanilla |
1 1/4 cups sugar |
1/2 cup golden raisin (optional) |
4 tablespoons butter, melted (optional) |
1/4 cup graham cracker crumbs (optional) |
1/2 teaspoon cinnamon (optional) |
Directions:
1. Whip egg yolks and beat in remaining ingredients, except egg whites and raisins.
2. Fold in stiffly beated whites and noodles.
3. Add raisins.
4. Mix until well blended.
5. Pour into greased 4 quart casserole dish.
6. Mix topping ingredients (melted butter, graham cracker crumbs and cinnamon) until crumbly.
7. Sprinkle topping over noodle mixture.
8. Bake at 350 degrees for 1 hour, 10 minutes or until inserted toothpick comes out dry.
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