| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 6-8 servings |
Ingredients
- 1/2 pound wide kosher for Passover egg noodles
- 1/2 stick butter, melted
- 1 pound cottage cheese
- 2 cups sour cream
- 1/2 cup sugar
- 6 eggs
- 1 teaspoon ground cinnamon
- 1/2 cup raisins
Instructions
- Preheat oven to 375 degrees F.
- Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
- Bake until custard is set and top is golden brown, about 30 to 45 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 451 |
| Total Fat | 24 g |
| Saturated Fat | 12 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 16 g |
| Cholesterol | 203 mg |
| Sodium | 251 mg |
Reviews
I did not mean to deviate from the recipe but I needed to make dinner with the ingredients I had… I used full fat Greek yogurt instead of sour cream and I used probiotic farmers soft cheese instead of cottage cheese. I was so nervous BUT in all honesty it worked! Well, my family ate it, lol.
Maybe someone will try it to and give their opinions?
I have used this recipe for several years now. It is a simple and easy recipe to make. It is my go to recipe for any occasion. My advice, TRY IT, YOU’LL LIKE IT.
Love this recipe! Raisins make it! I also squeeze some lemon juice in it for some brightness!
I’ve made this several times and, as long as I don’t let it cook over-long, it’s been delicious. We love the raisins in our house, so I double them.
Did not work well for me. It didn’t rise like a kugel should. Stayed flat and heavy. Also, something was missing. Not the best kugel I’ve ever had.
I decided to convert this recipe for two by taking a third of everything and it came out perfectly. So delicious and yummy my wife and I ate it all instead of dinner. Some of the measurements required a scale but all in all, this kugel has spectacular taste, regardless of the amount!
Just like my mother used to make. I LOVE this recipe. I did beat the egg whites to make it just a bit lighter. I think chopped apples would be good in here for a change.. or dried cranberries. I do love the golden raisins too. Thanks for the memories and a great recipe.
This kugel is so easy and so versatile. I’ve prepared it three times and everyone I share it with loves it. I replaced sour cream with lite sour cream and cottage cheese with lite cottage cheese. No loss of flavor but far less guilt. Going with craisins also gave a little extra zip.
super sweet! baked only for 25 minutes instead of 30-45… didn’t use the raisins but it tasted just like my grandmas!
Just tried it, my husband loves it, said it tastes just like my Aunts maybe better. Only changes were 14 Cup sugar and it needed to bake for an hour. Added it to my Family Favorites Cookbook.