Mom’s Kugel

Kugel

Mom's Kugel

One of my all-time favorite foods is kugel. A sweetened noodle casserole, kugel has been a staple at holiday meals throughout my life. There are so many different types of kugel, running the gamut from a little sweet to dessert sweet, but what makes it good really comes down to personal preference.

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My favorite kugel will always be my mom’s, which was the runner-up in last year’s kugel-off. Much to her chagrin, I spiced it up a bit with 1/2 teaspoon ground cinnamon. She claims I destroyed the kugel but it got mad raves at Rosh Hashana dinner with people specifically commenting that they liked the (slight) cinnamonny flavor.

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In our family kugel is always served as a side dish although I enjoy eating the leftovers cold, just as I used to in college when my mom would send me back to school with a fresh pan. However you choose to eat kugel, the key is to make it, and I do hope you’ll try this version.

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Here’s the recipe:

Mom’s Kugel, makes 24 pieces

1 pound Mrs. Grass’ Goulash noodles*

1/4 pound unsalted butter

1 pint milk

1 pound small curd cottage cheese

6 eggs

1 cup sugar

2 teaspoons vanilla extract

1 teaspoon salt

1/2 teaspoon ground cinnamon

1 1/3 cups corn flake crumbs*, divided

Preheat the oven to 375°F and coat a 9×13-inch baking dish with nonstick cooking spray.

Bring a large pot of salted water to boil and cook the noodles until al dente, about 8 minutes. The noodles should be cooked but still have a small bite to them. Drain the noodles.

Melt the butter in the same pot over low heat. Once melted, turn off the heat. Add the milk, cottage cheese, eggs, cooked noodles, sugar, vanilla, salt and ground cinnamon. Mix well.

Pour in 1 cup corn flake crumbs and mix until combined. Pour the batter into the prepared baking dish and sprinkle the remaining 1/3 cup corn flake crumbs evenly over the top.

Bake at 375°F for 60 to 70 minutes or until set. Cool slightly then cut into squares. Serve warm.

*I’m not a brand person but my mom says this brand is what you have to use. Who am I to argue? Same goes for using Corn Flake Crumbs, which you can find in the grocery store near the bread crumbs.

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  • Gaby posted: 28 Sep at 11:45 am

    so so so fabulous to meet you this weekend!!!And I love the kugel!

  • maris posted: 28 Sep at 12:08 pm

    This looks so good! My family is 1/2 Jewish and we celebrate some of the holidays but there was no kugel this year and your photos are making me want some.

    It was great meeting you at BlogHer this weekend! Next time I am in Chicago, I’ll let you know and we’ll have to get together :)

  • Erika Kerekes posted: 28 Sep at 5:11 pm

    This looks delicious. I’ve made many a noodle kugel but I’m not in love with any one recipe – still looking for my “keeper” and I’m thinking this might be it!

  • The Diva on a Diet posted: 30 Sep at 5:09 pm

    Hi there Jackie! So, so great to have met you this weekend! I enjoyed bonding with you over our frosting disdain … and, of course, the after-party! I hope we’ll keep in touch and I’ll def. look you up next time I’m in Chi-town.

    As for the kugel, I’m a big fan … and I like mine with cinnamon too!


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