Peach Noodle Kugel

After a long day dog-walking in the cold and rain, the only thing I want to do when I get home is eat a large hot bowl of anything. Also never move again. Noodle Kugel is basically pasta mixed with a bunch of dairy and also sugar. It’s a traditional Jewish dish which my Presbyterian-raised mother made a few times when I was younger and which I’ve been stuffing into my face upon returning home for the past week.

A lot of kugel recipes call for a massive amount of sugar, but I didn’t want mine too sweet. As you all know, I’m an aggressively savory person so this recipe is already a stretch. Add as much sugar as your heart desires. Kugels often contain raisins, but raisins are gross, hard nubs that upset the flow of any dish. Peaches are a great alternative if you prefer your fruit plump and lively. Use raisins if you must.

Ingredients:

  • 1 pound egg noodles
  • 8 ounces cream cheese
  • 16 ounces cottage cheese
  • 8 ounces sour cream
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 6 tablespoons butter, melted
  • 5 eggs

Preheat your oven to 375 degrees.

Boil the noodles for about 5 minutes, so they’re slightly underdone.

These are the main ingredients. I used all the cottage cheese because I didn’t want it to sit in my fridge forever. How do people eat this stuff straight? I used half the sour cream because I wanted some to dip pierogies in.

I attempted to whisk the ingredients together, but this happened:

I flung a chunk across my kitchen and broke the whisk.

I don’t own a hand mixer and the whisk is now in my garbage, so I decided to give my Nutri Ninja a shot. It worked perfectly, leaving the mixture completely smooth.

Next I Ninja’d in the sugar, cinnamon, and salt.

Back in the bowl go the eggs and melted butter.

I sliced the peaches into small bits.

And mixed them and the noodles with the dairy mixture.

Pour the mixture into a glass pan, and then sprinkle with cinnamon and sugar.

Bake for about an hour, until the kugel is set.

~bubbles~

Enjoy!

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