Description
A delicious sweet side dish that’s perfect for any holiday, brunch or dinner! This Noodle Kugel will become your new favorite dish!
Ingredients
Scale
- 12 ounces wide egg noodles
- 6 eggs (separated)
- 1/2 cup sugar
- 6 ounces regular cream cheese (at room temperature)
- 6 tablespoons unsalted butter (diced and at room temperature)
- 4 tablespoons sour cream (or greek yogurt)
- 1 pound regular cottage cheese
Graham Cracker Topping
- 4 tablespoons butter (at room temperature)
- 1/2 cup sugar
- 1 cup graham cracker crumbs
Instructions
- Preheat oven to 350 degrees.
- Bring a large pot of water to a boil. Cook the noodles for 7-9 minutes until al dente.
- Meanwhile, in a large bowl beat 6 large egg yolks. Add the egg whites to a separate large bowl to beat later. (I use a stand mixer but you can also use a hand mixer.)
- Add the sugar and cream cheese to the egg yolks and mix until combined.
- Drain and rinse the noodles.
- Mix the noodles with the egg yolk, sugar, and cream cheese mixture. Add the butter, sour cream and cottage cheese. Mix together until well combined. Set aside.
- Beat 6 eggs whites in separate bowl until very stiff. Fold egg whites into noodle mixture.
- Pour into 9×13 baking dish, and crumble the graham cracker mixture on top. (See directions below) Bake at 350 degrees for 1 hour. Serve warm or at room temp.
Graham Cracker Topping
- Mush together softened butter, sugar, and graham cracker crumbs. I like to use my hands to get the mixture really well combined.