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Mom's Noodle Kugel

Author adriennekatzkennedy

Equipment

  • 1 9x13 inch or 22 x 33cm pyrex or glass pan

Ingredients

  • 1 lb (500g) wide, short, flat egg noodles (pappardelle or tagliatelle broken up works in a pinch if none else are available to you)
  • 4 large free range eggs
  • 1 stick (1/2 cup or approx 113g) butter I prefer salted
  • 2 x 6oz tins (435g) pineapple rings, cut into chunks and reserve juice
  • 1/2 cup (100g) sugar *omit if using pineapple juice as sweetner instead*
  • 11/2 cups (240g) full fat cottage cheese
  • 1 cup sour cream or crème fraîche
  • 1/2 cup flour

Instructions

  • Cook noodles according to packet and drain.
  • Preheat oven to 350F/165C
  • Over a low heat, melt your butter, then add a tablespoon or so to the bottom and sides of your baking dish, to insure noodles don't stick.
  • In a large bowl, combine eggs, cottage cheese, sour cream, melted butter and 1/2 cup of pineapple juice or the equivelant of sugar and stir to combine. This will be the custard for your dish. Add in pineapple chunks and flour and stir again. Then, stir in your drained noodles to create an evenly dispursed batter.
  • Tip the mixture into your greased pan and bake for 45 minutes to 1 hour or until set and top noodles golden and crispy.
  • Rest for 15 - 20 minutes or so before cutting into squares and serving. This dish can be served warm, room temperature or cold but I prefer it warm.

Notes

*This is a slightly different version of my mother's original recipe. I've tinkered with it to add in the sour cream and more pineapple to make it creamier than the original version, and include bites of sweetness from the fruit so the sugar could be eliminated if desired. Beware: like a lot of other Ashkenazi foods, this is a very rich dish, so this can easily feed 8 people if not more!
One of the wonderful things about kugels is their flexibility.
For her original version, simply halve the pineapple, remove the sour cream and use the 1/2 cup of sugar, omitting the pineapple juice.
It's interesting to note the addition of flour in this dish, that I haven't seen in other noodle kugel dishes. Again, something to be played with if you desire.