jewish noodle kugel

A classic kugel recipe, just the right amount of dense and rich, with a sprinkling of raisins and a slightly secret ingredient from my grandfather.  Perfect for Rosh Hashana or the break fast meal on Yom Kippur.

Noodle Kugel

unsalted butter

raisins

orange

eggs

cottage cheese

sour cream

milk

sugar

cinnamon

vanilla extract

salt

Preheat the oven to 350°F. Butter a 9 by 13-inch baking pan.

Combine the raisins and the orange juice and set aside to soak. Cook the noodles according to the package directions.

Whisk together the orange zest, eggs, cottage cheese, sour cream, milk, sugar, cinnamon, vanilla, and salt in a medium-size bowl. Add the plumped raisins and up to 1 tablespoon of any remaining juice.

Drain the noodles and return them to the pot. Add the butter in pieces and toss until melted. Add the cottage cheese mixture and stir gently until well combined. Transfer the noodles to the prepared pan.

Bake the kugel until a bit bubbly around the edges, well set, and pretty well browned, 1 hour and 15 minutes. Broil it for 1 or 2 minutes if you like a really crunchy top.

Transfer the kugel to a wire rack and let cool for at least 15 minutes before serving.  It is great warm or at room temperature.

Instant Pot Jewish Noodle Kugel also known as Noodle Pudding, is a favorite Holiday, Shabbot, Chanukkah, Brisket side dish. It also makes a great dessert.

Instant Pot Jewish Noodle Kugel

oz Wide Egg Noodles (drained/rinsed)

Tablespoon Butter

Eggs

Cottage Cheese

Sour Cream

Kosher Salt

White Sugar

Cinnamon

Lemon Juice

Raisins (White

Tablespoon Butter (for dotting)

Corn Flakes

Soak raisins in a bowl of water to plump.

Add egg noodles and water to just barely cover the noodles to Pressure Cooker cooking pot.

Lock on lid and close Pressure Valve.&nbsp; Cook at High Pressure for 1 minute.&nbsp; When Beep sounds, do a Quick Release by carefully using intermittent movements to toggle the Pressure Valve open and close, to avoid spewing liquid.

Immediately, rinse under cool water to stop the cooking. Set aside.

Beat or whisk eggs.&nbsp; Add cottage cheese, sour cream, sugar, cinnamon, salt, lemon juice and beat well.&nbsp; Fold cooked noodles into mixture.

Drain water from raisins and fold into mixture.

Generously grease your Push Pan,  Pour noodle mixture into Push Pan and dot with butter.

Add 1.5 cups of water to Pressure Cooker cooking pot and place in a trivet.&nbsp; Place Kugel on top of trivet.

Lock on Lid and close Pressure Valve.  Cook at High Pressure for 20 minutes.

When Beep sounds, allow a 15 minute Natural Pressure Release.

Open lid and if using topping, add it now.

Place Mealthy Crisplid on top of pressure cooker. Set temperature to 375 degrees and cook for 5 minutes.

Filling

Crush corn flakes and mix with sugar and cinnamon.  Sprinkle over the top of noodle mixture and dot with butter prior to crisping.

Topping (optional)

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Noodle Kugel

Instant Pot Jewish Noodle Kugel

Top 2 jewish noodle kugel recipes from across the web

The most viewed jewish noodle kugel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Noodle Kugel

Instant Pot Jewish Noodle Kugel

The most viewed jewish noodle kugel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine