Best 6 Ina Garten Noodle Kugel Recipes

THE BEST EVER CLASSIC JEWISH NOODLE KUGEL

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• 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.
• Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
• Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.

NOODLE PUDDING

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and cool.
• In a large bowl, whisk together cream cheese, sour cream, cottage cheese, milk, sugar, and eggs until smooth. Toss mixture with noodles, coating evenly. Season with salt. Transfer noodle mixture to prepared dish; dot with butter. Bake until golden, 45 to 50 minutes.

NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Bring a large pot of salted water to a boil. Add noodles; cook until al dente according to package instructions, about 6 minutes. Drain noodles; return to pot. Set aside.
• Put eggs and sour cream into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Mix in 3/4 cup sugar, 3/4 cup butter, and the cream cheese. Set aside.
• Heat 2 tablespoons butter in a large skillet over medium heat. Stir in 2 tablespoons sugar, the cinnamon, and nutmeg. Add apples; gently toss to coat. Cook, tossing occasionally, until soft and caramelized, 10 to 12 minutes. Stir apples into egg mixture; pour over noodles. Toss gently to combine. Pour into prepared dish. Drizzle remaining 2 tablespoons butter over noodles; sprinkle with remaining 2 tablespoons sugar.
• Bake until set and top is golden brown, about 30 minutes. Transfer to a wire rack; let stand 15 minutes before serving.

CINNAMON RAISIN KUGEL

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter an 8x8-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Whisk milk, sour cream, 1/2 cup white sugar, 1/4 cup softened butter, raisins, eggs, and 1/2 teaspoon cinnamon together in a bowl. Mix noodles into the milk mixture; pour into the prepared baking dish.
• Mix corn flakes, 2 tablespoons melted butter, 2 tablespoons white sugar, and 1/2 teaspoon cinnamon together in a bowl until crumbly; sprinkle over noodle mixture.
• Bake in the preheated oven until kugel is set in the middle, about 1 1/2 hours. Cut into 2-inch squares.

KATZINGER'S NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Butter a 9x13" glass baking dish.
• Cook noodles according to package directions until tender but still firm to the bite (al dente).
• Drain noodles well, then return to the hot pan.
• Add butter and toss until butter melts and the noodles are coated.
• Combine cream cheese and 3/4 cup sugar until smooth.
• Add sour cream and eggs to the sugar mixture and whisk until blended well.
• Mix in buttered noodles gently.
• Spoon half of the noodle mixture into the prepared baking dish.
• Dot with preserves.
• Spoon remaining noodle mixture over preserves layer.
• Sprinkle cornflake crumbs all over the top.
• Combine cinnamon and remaining 2 Tbsp sugar and sprinkle evenly over the crumbs.
• Bake until kugel is set and the top is golden brown, approximately 45 minutes.
• Let cool slightly before slicing into 12 squares.
• Serve warm or chilled.

NOODLE KUGEL, ONION-MUSHROOM

Steps:

• Cook noodles uncovered about 4 minutes or until nearly tender, but firmer than al dente; drain, rinse with cold water and drain well; transfer to large bowl.
• Heat 4 tablespoons oil in large skillet.
• Add onions and sauté over medium low heat about 12 minutes or until very tender.
• Add mushrooms, seasonings and 1 teaspoon paprika; sauté about 12 minutes or until mushrooms are tender and onions are browned; if liquid remains in pan, cook over high heat, stirring, a few minutes until it evaporates; cool slightly.
• Add eggs to noodles and mix well.
• Stir in mushroom mixture; taste and adjust seasoning.
• Oil a 2-quart baking dish and add noodle mixture.
• Sprinkle with remaining tablespoon oil, then dust with remaining paprika.
• Bake uncovered at 350°F for 1 hour or until set.
• Serve from the baking dish.