Description
This is a slightly sweet noodle pudding. It can be served as a side dish, at brunch, or after a fast such as Yom Kippur.
Ingredients
- 8 ounces wide egg noodles
- 2 extra large eggs
- ΒΌ cup white sugar
- 3 tablespoons butter, melted
- 1 cup lowfat whipped cottage cheese
- 8 ounces sour cream
- 1 pinch salt and ground black pepper to taste
- 2 tablespoons brown sugar, or to taste
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the egg noodles
- and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has cooked through
- but is still firm to the bite
- about 5 minutes. Drain well in a colander set in the sink.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart baking dish with nonstick cooking spray.
- In a bowl
- mix together the eggs with white sugar until thoroughly combined
- then stir in the melted butter
- whipped cottage cheese
- sour cream
- salt
- and pepper. Lightly mix in the noodles; spoon the kugel into the prepared baking dish. Sprinkle the top with brown sugar.
- Bake in the preheated oven until the top has browned
- about 40 minutes. Cool for 10 minutes before serving.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 8