Noodle Kugel
A sweet noodle pudding made with sour cream, ricotta, and a mix of dried fruits and apples. Baked until golden and moist.
Ingredients
- 2 tsp butter
- noodles
- 1/2 cup butter cut up in pieces
- sour cream
- ricotta
- sugar
- cinnamon
- eggs beaten
- raisins
- dates
- diced apple
- crushed pineapple
- craisins
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 63.6 mg
- Iron: 0.61 mg
- Magnesium: 13.4 mg
- Phosphorus: 66.8 mg
- Potassium: 222 mg
- Zinc: 0.39 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tsp butter
- noodles
- sour cream
- ricotta
- sugar
- cinnamon
- raisins
- dates
- diced apple
- crushed pineapple
- craisins
Prepare
- 1/2 cup butter, cut up in pieces
- Beat eggs
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease a 9x13-inch baking pan with 2 teaspoons of butter, coating the bottom and sides.
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Step 2.
Cook the noodles in a large pot of boiling water for 10 minutes until tender. Drain well in a colander, shaking to remove excess water.
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Step 3.
Place the hot noodles in a large mixing bowl. Add ½ cup butter cut into small pieces and stir until the butter is completely melted and coats the noodles.
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Step 4.
Add the sour cream, ricotta cheese, sugar, and cinnamon to the noodle mixture. Mix well until all ingredients are evenly combined.
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Step 5.
Stir in the beaten eggs until fully incorporated into the noodle mixture.
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Step 6.
Pour the mixture into the prepared 9x13-inch pan, spreading it evenly.
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Step 7.
Bake for about 1 hour, but start checking for doneness after 50 minutes. Insert a sharp knife into the center of the kugel; it is done when the knife comes out clean. Do not overbake—the kugel should be moist, not dried out.