HEALTHY NOODLE KUGEL RECIPES

Steps:

• Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with nonstick cooking spray.
• Cook noodles in a large pot of boiling water until tender but firm, 5 to 7 minutes. Drain and refresh with cold water. Set aside.
• Melt butter in a small skillet over low heat. Skim off froth and cook until it begins to turn light, nutty brown, 1 1/2 to 2 minutes. (Be careful not to burn the butter.) Pour into a small bowl and let cool.
• Whisk together eggs, egg whites and cornstarch in a large bowl. Mix in cottage cheese, yogurt, milk, sugar, raisins, vanilla, salt and the browned butter. Stir in the cooked noodles and turn into the prepared baking dish. Stir together cornflakes, brown sugar and cinnamon in a small bowl. Sprinkle evenly over the noodle mixture.
• Bake until browned and set, about 1 hour. (If topping starts to burn, cover with aluminum foil.) Let cool for at least 20 minutes. Cut into squares and serve warm or cold.

Steps:

• Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of water clinging to the noodles.
• Generously butter a 13x9" baking dish (we prefer glass for even heating, but metal is okay, too).
• Make the creamy sauce: Cut 1 stick butter into a few big pieces and transfer to a small heatproof bowl. Microwave until butter is melted, about 1 minute. Let cool slightly. Whisk 8 large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2 minutes. Add 1 lb. full-fat cottage cheese, 1 lb. full-fat sour cream, 2 tsp. vanilla extract, 1 tsp. ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine.
• Add hot noodles to bowl and toss to coat with a spoon or spatula.
• Transfer noodle mixture to prepared baking dish, tipping dish to evenly distribute. For a really crispy top, pull a few noodles to the surface so that they’re poking out over the sauce.
• Bake kugel, rotating pan halfway through, until custard has souffléed, top is browned, and noodles on the surface are crispy, 50–55 minutes.
• Let cool at least 20 minutes before slicing. Fight over those almost-burnt noodles on top.