A Holiday Tradition
A traditional casserole made with egg noodles or potatoes, kugel is a mainstay of the Jewish holiday menu. There are hundreds of variations to the dish, and if you grew up eating it you’d probably bet on the fact that your family’s recipe was the only one worth eating—and I’m no different. Studded with raisins and apricots, creamy and rich with cottage cheese and sour cream, my family’s noodle kugel is the best one around.
- 1 pound extra wide egg noodles
- 4 cups cottage cheese
- 3 cups milk
- 2/3 cup melted butter
- 1 cup sugar
- 6 eggs
- 2 teaspoons salt
- 1 1/2 cups sour cream
- 1/2 cup raisins
- 1/2 cup minced dried apricots
- 1 tablespoon cinnamon
- 1/2 cup sliced almonds
- 1/4 cup brown sugar
Preheat the oven to 350 degrees F.
Cook the egg noodles in a large volume of boiling water. Drain and cool.
In a mixing bowl, combine the cottage cheese, milk, butter, sugar, eggs, salt, sour cream, raisins, apricots and 2 teaspoons of the cinnamon. Whisk to combine. Add the noodles, stirring until fully incorporated.
Butter a large pan, or two smaller brownie pans. Pour the noodle mixture into the pan and top with the remaining cinnamon, almonds and brown sugar.
Bake for 50 to 60 minutes, or until set and golden brown.
Photographs by Madeleine Hill.