While Momma Heidi and I were making Matzo Ball Soup, we also whipped up Kugel, a noodle pudding that is served as a side dish. This recipe comes from Momma Heidi's cookbook, "From Noodles to Strudels" and is a family favorite.
I learned that Kugel can be made literally a thousand different ways. It is wonderfully comforting and this Kugel is sweet but not in a dessert type way - more in a pasta side dish way. I am excited to make this again at home and to try different variations. If you have a favorite Kugel recipe please share it with me!
1 pound wide egg noodles
6 quarts of boiling water
3 1/2 teaspoons salt
4 tablespoons sugar
1 pint sour cream
1 cup of milk
1 pound large curd cottage cheese
6 tablespoons of butter, melted
1 cup of corn flakes, crushed
2 tablespoons of butter
1/2 pound of dried apricots, diced (optional)
Cook noodles in boiling water with 1 teaspoon of salt. Remove when tender - do not overcook. Drain, rinse with cool water, and allow to cool. Mix sour cream, cottage cheese, milk, 2 1/2 teaspoons salt, sugar, and melted butter together in a large bowl.
Mix with noodles and add in apricots.
Pour into a greased 3 quart casserole dish. Cover with corn flakes and bits of butter.
Bake at 375 degrees for 1 1/2 hours, making sure the corn flakes do not brown. Serve hot.