Dairy Noodle Kugel
Kugel, a casserole dish made usually of noodles, has been an Ashkenazi Jewish dish for many centuries. The name, itself, comes from the German word Kugel, which means sphere or ball, since kugel used to be made in a round shape. Nowadays, it takes the shape of the pan it’s cooked in. This recipe uses noodles to make what is the most common of kugels, noodle kugel. For coffee to go with your kugel, check out our coffee gallery. 


· 1 pound egg noodles
· 1/2 cup butter or margarine, melted 
· 8 eggs 
· 2 cups sugar 
· 2 cups sour cream 
· 2 cups small curd cottage cheese 


· 9 cinnamon graham crackers, crushed 
· 3 tablespoons butter or margarine, melted

Preparation: Cook noodles according to package directions; drain. Toss with butter; set aside. In a large mixing bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in the noodles. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350 degrees F for 50-55 minutes or until a thermometer reads 160 degrees F. Let stand for 10 minutes before cutting. Serve warm or cold. 

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