NOODLE PIE RECIPE RECIPES

Name: Noodle Kugel
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6-8 servings
Cuisine: jewish-cooking
Ingredients: 1/2 pound wide kosher for Passover egg noodles; 1/2 stick butter, melted; 1 pound cottage cheese; 2 cups sour cream; 1/2 cup sugar; 6 eggs; 1 teaspoon ground cinnamon; 1/2 cup raisins

NOODLE KUGEL RECIPE | DAVE LIEBERMAN | FOOD NETWORK

Noodle Kugel Recipe | Dave Lieberman | Food Network image

Provided by Dave Lieberman

Categories side-dish

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 6-8 servings

Number Of Ingredients 8

Ingredients

1/2 pound wide kosher for Passover egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins

Steps:

Preheat oven to 375 degrees F.
Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
Bake until custard is set and top is golden brown, about 30 to 45 minutes.

NOODLE KUGEL RECIPE | INA GARTEN | FOOD NETWORK

Noodle Kugel Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Yield 10 servings

Number Of Ingredients 10

Ingredients

1 pound wide egg noodles
5 extra-large eggs
4 cups half-and-half
1/4 cup light brown sugar, packed
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup ricotta cheese
1 cup golden raisins

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.

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