June 27, 2016
Comfort Food, Desserts, Side Dishes,
Dairy, Cheese, Cottage, Pasta, Jewish, Budget-Friendly, Easy/Beginner Cooking, Brunch, Entertaining, Ladies Luncheon, Electric Mixer, Oven Bake, Vegetarian, Make it from scratch, Sour Cream, Kosher Dairy more
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"New York City comfort food at it's finest. Which of life's problems isn't made better with a slab of noodle kugel? And of course, Grandma's warm hug. There is a question of whether this is a side dish or dessert. I say twice is nice - have it for both. This is NOT a low fat dish, and will be ruined if you try to make it so. So don't."
Preheat oven to 375 degrees. Butter a 13x9x2-inch baking dish.
Cook the egg noodles in a large pot of boiling water according to package directions. Drain and rinse in cold water.
In a large mixing bowl, gently whisk the 3 egg yolks. Slowly add the melted butter and salt, and whisk well to combine. Add the cooked noodles, stirring to coat.
In a medium bowl, stir together the cottage cheese, sour cream, and sugar. Scrape into the bowl with the noodle mixture and give everything a good stir.
In a clean, dry mixing bowl fitted with the whisk attachment, beat the egg whites with a pinch of cream of tartar until stiff peaks form. Fold gently into the noodles. Spread into the baking dish and smooth the top. Dust with the cinnamon.
Bake in the center of the oven for 45 minutes. Serve warm, or refrigerate overnight (cool to room temp first), cut into squares, reheat, and serve.
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