Comforting kugel is a traditional dessert at our family's Polish Christmas Eve supper. Rich with butter, sugar, sour cream and cinnamon, it suits any special-occasion meal. —Romaine Smith, Garden Grove, Iowa
Lemon Noodle Kugel
Lemon Noodle Kugel
Prep Time
25 min
Cook Time
55 min
Yield
12 servings
Ingredients
- 5 cups uncooked egg noodles
- 2 tablespoons butter
- 4 large eggs
- 2 cups sour cream
- 2 cups 4% cottage cheese
- 1 cup whole milk
- 3/4 cup plus 1-1/2 teaspoons sugar, divided
- 1-1/2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Directions
- Preheat oven to 350°. Cook noodles according to package directions; drain and return to pan. Toss with butter; set aside.
- Beat eggs, sour cream, cottage cheese, milk, 3/4 cup sugar and extracts until well blended. Stir in noodles. Transfer to a 13x9-in. baking dish coated with cooking spray. Combine cinnamon and remaining sugar; sprinkle over noodles.
- Bake, uncovered, until a thermometer reads 160°, 55-60 minutes. Let stand 10 minutes before cutting. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts
1 piece: 321 calories, 15g fat (9g saturated fat), 133mg cholesterol, 330mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 14g protein.
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