Noodle Kugel (Luchen Kugel) is one of the standard traditional recipes in Jewish cooking. It is typically served on holidays or for the Sabbath. It is a dairy recipe so if you keep Kosher, you would have it on a milchik (dairy) night.
I make it with just the dairy ingredients. Some people prefer it to be sweet so they add some sugar, raisins or pineapple to it. My Mother made it plain, usually, but occasionally made the sweet version as my Father liked it sweet as well. My preference is the plain version with some added sour cream on top. I use low-fat cottage cheese and sour cream. I’ve also made it with fat-free versions, which come out as well. Your choice.
1 package egg noodles (8-12 ounces usually)
1 container cottage cheese (16 ounces)
1/2 container sour cream (6-8 ounces)
2 eggs beaten
1 tsp salt
1/4 tsp pepper (I use a salt and pepper grinder so a few turns of each-to taste)
Preheat the oven to 350 degrees.
Spray or grease an 8×8 baking pan (for a thicker kugel, or a 13 x 9 for a thinner kugel).
Boil the noodles as directed. Drain, put back into the pot. Add the cottage cheese and sour cream. Stir (my kids always loved small bowls of the mixture before I added the eggs), add the eggs, salt and pepper-mix well.
Pour into baking pan and bake uncovered for approximately 90 minutes or so—until top is browned and crispy. Slice into squares and serve with sour cream on top if desired. Enjoy