Kugel is a Jewish casserole that is typically served during holidays like Passover or Yom Kippur, or at any gathering. It can be served savory or sweet. The last time I had this dish was after my father-in-law’s memorial service at the reception. He’s been on my mind lately. This month marks two years since he’s been gone.
That kugel was so delicious that later, I asked for the recipe. It’s a common one that you can find with a simple Internet search on many sites. It has the usual cream cheese, sour cream, sugar, butter, and noodles that are typical of most sweet kugels, but I adjust mine a bit to include golden raisins.
You start by boiling the noodles in lightly salted water to just al dente, about five minutes. Not more than that.
Meanwhile, mix together the dairy items (sour cream, cream cheese, butter), sugar, eggs, and cinnamon. There’s a lot of eggs in this recipe, which is why you always hear folks saying they don’t have it often.
When that is done, make the crunchy topping by mashing together some corn flakes, and then drizzling some melted butter over it, using a spoon to mix it together. You can optionally use sweetened corn flakes. I didn’t this time, and I think it would have turned out more like a dessert if I did.
In a large bowl, you’ll mix together the noodles, cream base, and raisins. It will be really soupy. Pour into a greased, two-quart casserole dish, then then lightly spread the corn flake topping over that. Bake at 350 degrees for about 40 minutes.
After that, you’ll be presented with a casserole that smells just heavenly.
The topping is buttery and crispy, and the noodles (if you didn’t over boil them) are cooked to perfection, bathed in a sweet creamy sauce…
punctuated by bites of juicy golden raisins.
When I make it at home, we eat sweet noodle kugel during Hanukkah as a side dish, or for dessert. If the kids are really hungry, they’ll devour it as their after school treat. I know it is sugary and buttery, and not exactly nutritious, but sometimes it’s the little indulgences that makes life a little bit sweeter.
Ingredients
- 1 12 oz package of egg noodles
- 1/4 lb unsalted butter room temperature
- 2 cups sour cream
- 1 8 oz brick of cream cheese, room temperature
- 1 cup sugar
- 1 tsp cinnamon
- 6 large eggs room temperature
- 1 cup golden raisins optional
- 4 cups crushed frosted flakes or corn flakes
- 5 tbsp melted butter
Instructions
- Preheat the oven to 350 degrees.
- Cook the noodles in slightly salted water until al dente, about five minutes. Drain and set aside.
- In large bowl, use an electric mixer to beat the butter, cream cheese, and sour cream until throughly blended and softened.
- Beat in sugar and cinnamon.
- Add the eggs, one at a time.
- Transfer the noodles to a large bowl, and pour the mixture over the noodles, tossing them to coat completely.
- Mix in raisins.
- Transfer to a greased, 2-quart casserole dish.
- Crush flakes in a gallon freezer bag.
- Melt butter in a microwaveable dish for about 30 seconds.
- Combine the corn flakes and melted butter in a bowl and layer over the noodles.
- Bake for about 40 minutes or until top is crispy.
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