"Kugel takes ten-minutes to prep and one hour to cook."
Jewish Noodle Kugel (pronounced "koogle") is a classic baked Jewish side dish or dessert usually served at lunch on the Sabbath. This dish can be either sweet or savory, made with noodles or potatoes. This recipe is with noodles and without cheese, poplular for those on a low-fat diet. Kugel takes ten-minutes to prep and one hour to cook.
Essentials:
- 9x13-inch baking pan
- Large pot
- Colander
- Large bowl
- Spoon to stir
- Aluminum foil
Ingredients:
- 1 (16 ounce) package egg noodles
- Water
- Pinch of salt
- 1/2 cup margarine or butter
- 4 eggs, beaten
- 1 cup white sugar (1/2 if you don't want it as sweet)
- 1 1/2 cups applesauce or freshly grated apples
- 1 teaspoon vanilla extract
- Ground cinnamon, for dusting
- 1/4 cup raisins for texture
Directions:
- Preheat oven to 350 degrees.
- Fill a large pot with water, add salt and bring to a boil over high heat. Stir in the egg noodles and return to a boil. Cook the pasta uncovered stirring occasionally. Drain well in a colander set in the sink.
- Place noodles in a large bowl. Mix margarine or butter with noodles until melted.
- Stir in the eggs, sugar, applesauce or fresh grated apples, and vanilla extract.
- Pour noodle mixture into baking pan. Sprinkle top with cinnamon and raisins.
- Cover baking pan with aluminum foil.
- Bake for 30 minutes.
- Take off the aluminum and bake uncovered until golden brown, about 20 to 30 minutes.
- Serve hot, warm or cold.
Yields: 12 servings.