Noodle Kugle

Now many of you are probably wondering "What is noodle kugle"… trust me I didn't make up the name.

So let's turn to google: Kugel (קוגל kugl, pronounced IPA: [ˈkʊɡl̩]) is a baked Ashkenazi Jewish pudding or casserole, similar to a pie, most commonly made from egg noodles (Lokshen kugel) or potatoes, though at times made of zucchini, apples, spinach, broccoli, cranberry, or sweet potato. It is usually served as a side dish on Shabbat and Yom Tov.

Growing up in Orange Schools in the Cleveland area in Ohio, it was a very high populated area by folks that are Jewish. It was a great place to experience so many new meals and traditions in their religion and the culture. I experienced many new dishes and I loved, but above all from a lady named Janet who was the cook for Kiwanis meetings in Pepper Pike…. it took a while and many requests but Janet gave my mom the recipe…. and now I love sharing it with so many people. Some people have a hard time with it being a sweet dish instead of savory, but I think its both. Just be open to something different and so good!

So bringing back the blog again, I give to you my most favorite dish ever….. Noodle Kugle.


Noodle Kugle

8 oz medium width egg noodle
6 Tbsp melted butter
1 pint (16 oz) Cottage Cheese (recommended small/medium curd)
4 eggs beaten
1/2 c apricot nectar
1/2 pint (8 oz) sour cream

Topping
2 c crushed corn flakes
6 Tbsp sugar
6 Tbsp melted butter

1. Boil noodles and drain.
2. Mix in a Large bowl cottage cheese, eggs, apricot nectar and sour cream.
3. When noodles are cooked mix into large bowl with above.
4. Put into a 9x13 casserole dish (or pan).



















5. Take about 4 cups of corn flakes out of the box and crush in a plastic bag. Easiest way I've found is with a rolling pin or a glass rolling on its side. This should roughly give you about the 2 cups crushed, give or take a bit.
5. In a separate small bowl mix the topping items. Distribute evenly across the top of the main mixture.


6. Bake at 350*F for 45-60 mins. In my oven roughly 50 mins or so is good. Make sure you look for that the mixture has become solid and not runny and the top is crispy but not burnt.

Best served hot. Reheats well.