Noodle kugel Kim Fogel

Noodle kugel

Submitted by: Kim Fogel, Administrative Specialist II Agency Administration - Offi ce of Public Affairs & Community Relations

Noodle kugel is an 800-year tradition among Eastern European Jews, who brought it to the United States and continue to serve it at family gatherings and holidays (except during Passover when you would use matzah instead). The version here comes to us courtesy of my sister, Linda Simon Hall of Tampa, FL. We grew up with kugel in our home in White Plains, NY and at family gatherings in Brooklyn, NY and Providence, RI.

However, one critical issue divides even the closest of families, and that issue is: Should raisins be added to kugel? I am in favor (“About a half cup should do it”). Linda is opposed (“Raisins are evil”). So you’re going to have to ask yourself: Which side are YOU on?

Kim and her younger sister Linda

INGREDIENTS

16 ounces wide egg noodles 4 tablespoons butter, cut into a few pieces 8 ounces cream cheese 16 ounces cottage cheese 1 cup sour cream 3 eggs, beaten Salt and pepper to taste

INSTRUCTIONS

Serves 6-8. 1. Have all ingredients at room temperature.

Grease a 9x13 inch baking dish, and preheat the oven to 325 degrees. 2. Boil the noodles in a large pot of salted water until just slightly underdone, about 8 minutes. Drain and return to the pot.

Mix in the butter. 3. Mix together the cream cheese, sour cream, and cottage cheese. Add to the noodles and mix gently. Add the beaten eggs and mix gently and thoroughly.

Add salt and pepper to taste. 4. Pour the mixture into the greased baking dish. Bake uncovered about 1 hour until brown and crusty on top.