Vanilla Noodle Kugel (Print Version)
# Ingredients:
→ Kugel Ingredients
01 -
1 cup prepared vanilla pudding (homemade or from a mix)
02 -
1 pound egg noodles
03 -
8 ounces cream cheese, softened
04 -
3/4 cup sugar
05 -
4 large eggs
06 -
1 1/2 cups milk (any percentage except nonfat)
07 -
3/4 cup lowfat sour cream
08 -
1 teaspoon vanilla
09 -
1/4 teaspoon salt
→ Topping Ingredients
10 -
8 ounces vanilla wafer cookies (about 2 cups of crumbs)
11 -
2 tablespoons sugar
12 -
1/2 teaspoon cinnamon
13 -
2 tablespoons unsalted butter, melted
# Instructions:
01 -
Take cream cheese out of the refrigerator to let it soften. Prepare pudding according to package directions and chill until soft set.
02 -
Preheat oven to 350°F (175°C).
03 -
Boil the egg noodles according to package directions until al dente. Drain and rinse with cold water until cool. Drain again.
04 -
Use an electric mixer to cream together the softened cream cheese and sugar. Add eggs and mix until blended. Add pudding, milk, sour cream, vanilla, and salt. Mix on medium-high speed until fully incorporated.
05 -
Add the cooked noodles to the liquid mixture. Stir thoroughly to ensure they are well coated and no clumps remain.
06 -
Pour the noodle mixture into a greased casserole or baking dish.
07 -
Crush vanilla wafer cookies into fine crumbs using a food processor or by placing in a sealed bag and pounding with a mallet. Transfer crumbs to a bowl and mix with sugar, cinnamon, and melted butter. Stir until crumbs are evenly moistened.
08 -
Spread the crumb topping evenly over the noodle mixture. Bake uncovered on the middle rack for 1 hour to 1 hour 15 minutes, turning the dish once for even baking. The kugel is done when the topping is evenly browned.
09 -
Remove from oven and serve warm or cold. Store leftovers in the refrigerator. Note that the topping will lose some crunchiness by the second day.
# Notes:
01 -
For best results, use a 9x13-inch baking dish or a similar-sized casserole dish.