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Cranberry Noodle Kugel

Submitted by: | Source: Original recipe

Cranberry Noodle Kugel
2012-11-28 Other
5 0

This festive variation on a traditional dish makes a welcomed addition to a winter holiday brunch or served as a dessert.

  • Servings: 8
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes


8 oz Wide Egg Noodles
3 Eggs, beaten
1 cup Small Curd Cottage Cheese
½ cup Whole Milk
½ cup Sour Cream
½ cup Sugar
4 oz Cream Cheese, softened
3 Tbsp Butter, melted
1 tsp Vanilla Extract
1 tsp Almond Extract
½ tsp Kosher Salt
⅔ cup Dried, sweetened cranberries like craisins
2 Tbsp White Sugar
2 Tbsp Brown Sugar
½ tsp Ground Cinnamon
½ tsp Ground Cardamom
¼ tsp Ground Ginger
Optional Garnish:
Handful Dried Cranberries
Mint Sprigs


Preheat oven to 350 degrees. Butter an 8 X 8 baking pan, casserole dish or single serving ramekins.

1. Cook egg noodles in a large pot of salted, boiling water according to directions on the package for casseroles. Noodles should be cooked through but still very firm, then drain.

2. In a large bowl, mix together the eggs, cottage cheese, milk, sour cream, sugar, butter, cream cheese, extracts and salt. Stir in the dried cranberries.

3. Fold egg noodles into cottage cheese mixture, then pour into prepared baking dish.

4. In a small bowl, mix together the topping ingredients, then sprinkle the mixture on top of the kugel.

5. Bake until sauce is bubbly and topping is golden, about 1 hour for casserole dishes or 40 minutes for single serving ramekins.

6. Allow to cool for 10 minutes before serving.

Optionally, garnish each serving with a few cranberries and a sprig of mint to resemble holly.

Helpful Tips:

Feel free to substitute gluten free rice noodles.