Noodle Kugel (Dairy)

This is a slightly sweet noodle pudding. It can be served as a side dish, at brunch, or after a fast such as Yom Kippur.

Step: 1

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.

Step: 2

Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart baking dish with nonstick cooking spray.

Step: 3

In a bowl, mix together the eggs with white sugar until thoroughly combined, then stir in the melted butter, whipped cottage cheese, sour cream, salt, and pepper. Lightly mix in the noodles; spoon the kugel into the prepared baking dish. Sprinkle the top with brown sugar.

Step: 4

Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.

Per Serving: 287 calories; protein 10.7g; carbohydrates 31.6g; fat 13.2g; cholesterol 102.7mg; sodium 162.9mg.