November 1, 2012
Author: Rebecca Feferman
A wonderful dairy kugel from Bubbie!
8 Ounces Medium or Wide Egg Noodles
1 pint milk 2%
1 pint Cottage cheese lowfat
4 Tablespoons butter melted
5-6 Tablespoons Sour cream Light is fine
1/2 cup(s) Sugar scant (if adding raisins, use a little less)
1/2-3/4 cup(s) raisins
to taste Salt
Preheat oven to 350 degrees and grease 9×13 baking dish. Boil noodles in salt water until tender (slightly al dente). Drain and place in a large mixing bowl. Add beaten eggs, melted butter, sugar, milk, cottage cheese, sour cream. Mix together, then add raisins (if clumped, try to break apart raisins before adding). Tase before putting into baking dish- add salt and adjust sour cream as needed.*Remember that raisins will add sweetness, so adjust sugar accordingly.
Pour into baking dish and even out. Sprinkle cinnamon across the top for color (go easy). Cover loosely with foil and bake for 1 hour. Remove foil and turn oven up to 375 degrees. Bake for an additional 10-20 minutes, or until kugel is sent and top noodles and slightly browned.
Remove and allow to cool 5-10 minutes before serving.