noodle-kugel.jpg

I'm always shocked to find out how many people know of and adore noodle 
kugel. I only tried it for the first time recently, but when I shared 
my feelings about how much I loved it with friends, I got some pretty darn 
passionate responses about what a recipe for noodle kugel MUST include. The variations made my head spin. Some people said nuts were a must. Others cited raisins, cinnamon and all kinds of other additions.
When I was originally doing research on kugels and their history, I 
was shocked to find that most recipes called for a cup or more sugar. That much 
sugar would send me into outer-space, so I can only imagine what it 
would do to our kids.
My version is a much healthier toddler-and-family-friendly recipe that 
you could eat as a side dish or even for dessert! After it comes out of the 
oven, cut it into squares and take a bite of the soft, tender, creamy 
noodles perfumed with cinnamon -- you're in heaven. Of 
course Kenya tried to shove the entire square I gave him into his little mouth in 
one bite which he quickly figured out wasn't such a good idea! As for my friends with very strong opinions on what is and isn't kugel, most of them gave this their stamp of approval.

[amd-recipeseo-recipe:516]

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Noodle Kugel (makes 20-25 squares)

Prep Time: 5 mins Cook Time: 35 mins

nut free

Ingredients

  • 2 Cup Eggs Noodles
  • 1 Tbsp butter
  • 2 eggs
  • 1/2 Cup Cottage Cheese
  • 2 Tbsp sour cream
  • 2 Tbsp agave nectar
  • 1/2 Tsp Cinnamon
  • 1/2 Cup raisins

Preparation

1. Bring a large pot of water to a boil. Add the noodles and cook for 5-7 minutes. You want them to be tender, but firm.
2. Strain the water off the noodles and place them in a large bowl.
3. Add the butter and toss the noodles so they’re evenly coated.
4. Preheat oven to 350 degrees.
5. Place the eggs, cottage cheese, sour cream, agave and cinnamon in a food processor or blender and pulse to combine throughly.
6. Pour the liquid mixture over the noodles, add the raisins, and stir to coat.
7. Pour the noodle mixture into a 9 x 9 greased baking dish.
8. Bake for 25 minutes.
9. Cool and cut into square pieces.
10. Serve.
Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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7 comments

  • Iweta

    This is the first time I hear about this recipe. I have not tried it yet but I surre will. Just wonder, would this also be good if served cold? I am thinking of the afternoon daycare, where they cannot heat up food for the little ones...

    Thank you!

    leave a comment

    • Catherine

      Yes :) it would be great!

      leave a comment

  • Allison

    Could I substitute honey for the agave nectar? Thanks!

    leave a comment

    • Catherine

      Yes you can! :)

      leave a comment

  • Melanie

    When do you add the raisins?

    leave a comment

    • Catherine

      Whoops! Step 6! ;)

      leave a comment

  • Kate

    Just to keep the proportions right, what kind of egg noodles is it better to use: wide, medium, fine (these are the ones available at my store)? It probably does not make much difference for the taste but it seems that when you use cups to measure, for example, wide and fine noodles, the amount in one cup (in terms of weight) is not the same. Thank you in advance!

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