Noodle Kugel (Pudding)

Recipe courtesy of LBR_NJ

1 16oz bag wide noodles (I like dumpling noodles)

1 16oz container sour cream (I use light)

1 16oz container cottage cheese (I use light, small curd)

4-5 eggs

1 stick of butter or margarine

Sugar or sugar substitute (can’t give amounts, it’s just to taste)

3-5 drops of vanilla

Cinnamon

Cook and drain the noodles. Put the drained noodles back in the pot. Using a rectangular dish (I use a pyrex dish or a foil tin), melt the stick of butter on the stovetop. While the butter is melting, add to the noodles the sour cream and cottage cheese and mix together. Add the sugar or sugar substitute until the mixture tastes sweet. Remember, if you use equal (I use splenda), some of the sweetness will cook away, and so, you’ll need to put more so that it tastes extra sweet before cooking. The amount of sugar is really just trial and error. I honestly have no idea how much as I’ve never measured it! Add the vanilla. Add a few shakes of cinnamon. Add the eggs. These are used to bind it a bit. If they are larger eggs, 3-4 should be fine. You can also use egg substitute.

Using potholders, lift the dish and turn to coat all sides with the melted butter. Pour the rest of the butter into the mixture and mix everything together. Pour into the coated dish and sprinkle cinnamon on top.

Cook at 350 for 30-45 minutes, until the top is brown and slightly crunchy. Remove from oven and serve. If you’ve cooked on the longer side (sometimes I cook for an hour because it doesn’t seem ready), you should be able to slice it into pieces (like lasagna). If it’s still loose when you serve it, you will need to serve it with a large spoon. It tastes the same either way!!! It’s just your preference! Enjoy!!