cream cheese noodle kugel
The truth is, I didn’t change that much. I used less butter, switched to the salted stuff, swapped cottage for cream cheese and added dried cherries. Fine, that’s a lot. But you see, even tradition is forgiving to adaptation. Who knew?
1 pound wide egg noodles
2 8-ounce packages cream cheese, softened
1 pound (16 ounces) creamed cottage cheese, full fat
1 1/2 cups sugar
1 stick salted butter, melted, plus more for greasing the baking dish
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup dried cherries
Preheat oven to 350°F. Grease a 9×13 glass baking dish.
Parboil the noodles (5 to 7 minutes) and drain them in a colander. In a very large bowl beat cream cheese until fluffy, add cottage cheese and beat for another minute. Scrape bowl down well. Add sugar and combine, then melted butter, and scrape down the bowl another time. Add the eggs one at a time, beating between additions. Add cinnamon, vanilla and mix, then stir in dried cherries. Finally, carefully mix in the drained egg noodles.
Pour into prepared baking dish and bake for one hour before checking to see if the center is set. It may need up to 30 minutes more. (Yes, I know this range is crazy, but I’ve baked kugels that took either end of the range. They refuse to be predictable.)
cream cheese noodle kugel was originally published on smittenkitchen.com
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