Recipe by: Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking by Sheilah Kaufman www.cookingwithsheilah.com
*Note from Author: A superb dish guaranteed to have everyone asking for the recipe! The tiny noodles are the secret to making this dish so great (which are different than the typical kugel egg noodles pictured above). This is the first kugel I ever loved however, and the only one I like to eat! Believe it or not, it can be made low-fat.
8 oz tiny (soup) noodles, cooked according to package directions
5 large eggs
1 lb. cottage cheese (regular or low fat)
2 cups sour cream (regular or low fat)
1 cup milk
1 cup sugar
2 sticks butter or margarine, softened to room temperature
8 oz cream cheese (regular or low fat) softened to room temperature
cinnamon to taste
Preheat oven to 450 F. Grease a lasagna size baking dish.
Add salt to the boiling water before cooking the noodles. Cook the noodles for 5 minutes in boiling water. Drain well. Let cool before mixing with eggs and other ingredients.
In a bowl, beat the eggs.
Using a wooden spoon, or hand mixer, combine the remaining ingredients and stir in the noodles and eggs.
Pour mixture into prepared pan. Sprinkle a little cinnamon on top and bake for 5 minutes. This sets the custard.
Reduce heat to 350 F and continue baking for another 45 to 50 minutes (depends on size of your pan) until lightly browned on top. Freezes beautifully after cooling to room temperature. Serves 8 to 12.