Noodle Kugel

One of my favorite homemade jewish foods is noodle kugel. After eating and trying many different noodle kugels over the years from family members and friends, I finally made my own this week. I started with a traditional recipe that my mom gave me and changed a few things, such as using light brown sugar instead of all white sugar. Also, I don't like the taste of raisins in this dish so I left them out.

Noodle Kugel

10 oz extra wide egg noodles

4 eggs

24 oz container 4% milkfat cottage cheese (I used small curd)

1/4 to 1/2 cup granulated white sugar (depends on how sweet you want it)

1/2 cup light brown sugar

1 stick unsalted sweet cream butter, softened at room temp

2 teaspoons vanilla

1 tablespoon cinnamon

pinch of salt

Preheat oven to 350 degrees.

Boil a pot of unsalted water. Cook the noodles until still slightly crunchy, about 4 to 6 minutes. Drain pasta.

While the noodles are boiling, combine the cottage cheese, sugars, butter, vanilla, cinnamon and salt in a large bowl. Add the drained noodles to the cheese mixture and mix until the noodles are evenly coated. Pour into a greased 9 by 13 inch glass baking dish. Cover the entire dish with aluminum foil and bake for 1 hour covered. Remove the foil and bake for another 30 minutes until the top noodles are a light brown color and crunchy.