Cinnamon Noodle Kugel Food

CINNAMON NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
• Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
• Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
• Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.

CINNAMON NOODLE KUGEL

Steps:

• Preheat oven to 350°F.
• Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract and salt in a large bowl.
• Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
• Combine 1/3 cup white sugar, brown sugar and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
• Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour.
• Allow pan of kugel to cool on a wire rack for 10 minutes before serving.

NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
• Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
• In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
• Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

CINNAMON RAISIN NOODLE KUGEL

Steps:

• Preheat the oven to 350 F. Butter a 9 x 11-inch baking dish or comparably sized casserole.
• Bring a large pot of water to a rapid boil. Cook the noodles just until al dente , about 7 to 8 minutes. Drain and place in a large bowl.
• Next, add the butter, sugar, honey, and cinnamon and stir until the butter is melted and the noodles are coated with the cinnamon and sugar mixture.
• Then add the eggs and milk, and stir until well blended. Fold in the raisins.
• Pour the noodle mixture into the prepared baking dish. Bake for 40 to 45 minutes, until the kugel is firm and the top is golden brown.
• Cut into squares and serve warm or cold. Enjoy! Storage: Kugel may be stored covered in the refrigerator for two to three days. To reheat, simply add some water to rehydrate and cook in the microwave for approximately 1 minute or until warm. Kugel can also be premade and stored in the freezer. For freezer storage, make sure to wrap securely in foil. It can be kept frozen for about two to three months.

KATZINGER'S NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Butter a 9x13" glass baking dish.
• Cook noodles according to package directions until tender but still firm to the bite (al dente).
• Drain noodles well, then return to the hot pan.
• Add butter and toss until butter melts and the noodles are coated.
• Combine cream cheese and 3/4 cup sugar until smooth.
• Add sour cream and eggs to the sugar mixture and whisk until blended well.
• Mix in buttered noodles gently.
• Spoon half of the noodle mixture into the prepared baking dish.
• Dot with preserves.
• Spoon remaining noodle mixture over preserves layer.
• Sprinkle cornflake crumbs all over the top.
• Combine cinnamon and remaining 2 Tbsp sugar and sprinkle evenly over the crumbs.
• Bake until kugel is set and the top is golden brown, approximately 45 minutes.
• Let cool slightly before slicing into 12 squares.
• Serve warm or chilled.

NOODLE KUGEL

Steps:

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

NOODLE KUGEL

Steps:

• Heat oven to 350°F.
• Mix all ingredients except noodles and cinnamon sugar until well blended. Stir in noodles.
• Spoon into 13x9-inch baking dish; sprinkle with cinnamon sugar.
• Bake 50 min. to 1 hour or until center is set. Cool at least 10 min. before cutting to serve.