Jewish Kugel
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/2 lb. of wide egg noodles1 lb. 2% milkfat cottage cheese2 cups reduced fat sour cream6 eggs1/2 cup sugar1 tsp ground cinnamon4 tbsp (1/2 stick) butter1/2 cup raisins
1. First things first, get your oven pre-heated to about 375 degrees F.
2. Cook those noodles up in some salt water. Probably for about 4 or 5 minutes. Drain the noodles.
3. In a big mixing bowl, combine all the ingredients (even the noodles). Fold it all over until it's nice and mixed up.
4. Take out your 9 x 13 casserole dish, grease it up, and dump the contents of that mixing bowl into your casserole dish.
5. Bake until the custard looks pretty well set and the top is a nice golden-brown. This can take anywhere from 30 to 45 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user AWEAVER1983.
2. Cook those noodles up in some salt water. Probably for about 4 or 5 minutes. Drain the noodles.
3. In a big mixing bowl, combine all the ingredients (even the noodles). Fold it all over until it's nice and mixed up.
4. Take out your 9 x 13 casserole dish, grease it up, and dump the contents of that mixing bowl into your casserole dish.
5. Bake until the custard looks pretty well set and the top is a nice golden-brown. This can take anywhere from 30 to 45 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user AWEAVER1983.
Nutritional Info Amount Per Serving
- Calories: 212.1
- Total Fat: 9.6 g
- Cholesterol: 114.9 mg
- Sodium: 174.7 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 0.6 g
- Protein: 9.3 g
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