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.
- 2 15 oz cans of peaches, drained
- 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.