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I can't believe that I've neglected to review this recipe. It is fantastic! I have made it a number of times. When I make it as written, it is very easy to freeze the leftover "kuglettes." I have also made it in a 13x9" pan which works out very well. Sometimes I add more noodles but it doesn't affect the outcome of the dish. I made a huge chafing dish of this kugel for a Temple gathering last week and people are clamoring for the recipe. A friend's daughter took some back to college and credits it with her getting all A's on her finals! Thanks Chia for a real keeper.
Made for March 2008 Freezer Tag Challenge: My family didn't enjoy these. My husband found them bland and my daughter wouldn't try them because of the poppy seeds. I thought they were okay and did work well from frozen. I probably won't make them again simply becuase my family didn't care for them. I stress however, they are not bad, just not what we cared for. To freeze: I cooked as directed before allowing to cool. Wrap individulally and freeze. To serve: Place frozen kugels in a muffin pan. Add a small amount of water into the remaining muffin tins. Cover will foil and bake at 350 for approximately 20-30 minutes or until warmed through.
a great success!
Oh, Chia! This is fabulous!! I followed your proportions, added garlic and a bit of fresh grated nutmeg. Even with reduced-fat cottage cheese and sour cream, this was rich and wonderful, but not heavy and sodden like many kugels. So far, everyone gives it ten stars. Tomorrow I will try it on a person who doesn't like kugel--she'll be eating her words. Thanks, Sweetie! Just great!!!
Making individual kugels makes freezing the portions required for a meal just so easy. I doubled the recipe; and I used low fat sour cream and cottage cheese, and added 6 cloves of chopped garlic and 2 cups of sliced mushrooms (to the doubled recipe). The poppy seeds were a great addition! Thanks, chia! Great recipe which I'll be making again often!