Cottage Cheese Kugel
Recipe: #7469
June 05, 2012
Categories: Casseroles, Side Dishes, One-Pot Meal, Brunch, Christmas, Fathers Day, Mothers Day, Potluck, Sunday Dinner, Oven Bake, Vegetarian, more
"To take this to one more level you can spread a large can of cherry pie filling over the top after 1 hour of baking time, should you choose to avoid the canned stuff a quick cherry pie filling can be made homemade using bag of frozen sour cherries cooked with half a cup of water in a saucepan for about 10 minutes. Mix 1/2 cup of sugar with 1 tablespoon of cornstarch and stir these into the pot. The mixture will thicken within a couple minutes. Cool before spreading on the top of the kugel"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (293.6 g)
- Calories 792.5
- Total Fat - 34.6 g
- Saturated Fat - 18.6 g
- Cholesterol - 291.8 mg
- Sodium - 562.2 mg
- Total Carbohydrate - 94.9 g
- Dietary Fiber - 1.9 g
- Sugars - 54.3 g
- Protein - 26.4 g
- Calcium - 145.9 mg
- Iron - 3.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Parboil the noodles (five to seven minutes).
Step 2
In a very large bowl beat eggs until fluffy (about 4-5 minutes) Add the sugar gradually; beat until well combined. Add the cottage cheese, margarine or butter and vanilla. Stir in the drained noodles.
Step 3
Pour into a 9×13-inch pan. Bake for 1 1/2 hours, or until kugel is set. If using the cherry pie filling as a topping, pour it over at the one-hour mark, then bake it for an additional 30 minutes.
Tips
No special items needed.
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