Prep 10 mins
Cook 1 hr 30 mins
From Sam Eber's family to Kathleen King, owner of Tate's Bake Shop. I found this in the Tate's Bake Shop cookbook. It can be made and then frozen and reheated. It's very rich and delicious.* I just made this and it was very good. It filled the pyrex to the very top so I put it on a cookie sheet with a lip and that was a good thing because butter had come over the side of the Pyrex and accumulated on the cookie sheet. I would use 1 stick of butter next time. The pyrex didn't need to be greased since there was so much butter in the recipe. I used an electric mixer for the egg/cheese mixture before the noodles were added. This is even good cold.
- 1⁄2 lb fine egg noodles
- 1 cup salted butter, melted
- 6 ounces cream cheese
- 1 teaspoon vanilla
- 1 cup sour cream
- 3 large eggs
- 1⁄2 cup sugar
- 2 cups milk
- Preheat the oven to 400 degrees F.
- Grease a 9" square Pyrex baking dish or similar casserole.
- Cook the noodles in boiling water for 1-2 minutes and drain.
- (In a large bowl) Mix the butter, cream cheese, vanilla, sour cream, eggs, sugar and milk until they are well blended.
- Add the noodles and mix them in well.
- Pour the mixture into the prepared pan.
- Turn the oven down to 325 degrees and bake for 1 to 1 1/2 hours, depending on the depth of your pan.
- Kugel should be golden on all sides, and the center should not appear wet.
- Serve warm.