Prep 15 mins
Cook 1 hr 30 mins
This kugel is a must on our Holiday table. It's my most requested recipe. There are no measurements for the nutmeg and cinnamon...I just sprinkle a light dusting on the top of the noodles prior to mixing it all together. The photos I've posted show the kugel before baking, after baking and sliced and ready for serving.
- 1 (1 lb) package noodles, cooked and drained
- 6 eggs, beaten
- 1 (8 ounce) package cream cheese
- 1 1⁄2 lbs cottage cheese
- 1 (16 ounce) jar applesauce (I use cinnamon flavored)
- 1 cup white raisins
- 1 1⁄2 cups sugar
- 1⁄2 cup butter, melted
- frosted flakes, crushed (enough to cover kugel)
- butter, melted (enough to moisten the flakes)
- Mix drained noodles with eggs, cream cheese (see note), cottage cheese, applesauce, raisins, sugar and spices.
- Melt butter in a 9 x 13" baking dish.
- Add noodle mixture.
- Topping: Mix frosted flakes with enough butter to moisten.
- Sprinkle on top of kugel.
- Cover kugel with foil and bake at 350 degrees for 1 hour.
- Uncover and bake 30 minutes longer checking frequently so top does not burn.
- If it is getting to crisp on top, cover with foil till done.
- NOTE: Please DO NOT omit the cream cheese and nutmeg as mentioned in the review. They are an integral part of the recipe.
I just made this fabulous recipe for the first time today (with a few modification below)to take to a friend for the holiday. I reserved a little batter so that I could taste it. I was wonderful. I left out the raisins because of an allergy. I used 1 3/4 c. sugar. I greased the pan with a little melted butter. I drained the noodles and then stirred the 1/2 c. butter and cream cheese into the hot noodles and blended until melted. Then I added the other cold ingredients, adding the eggs last. After removing the foil, I sprinkled the topping with cinnamon/sugar.
Wow, Dojemi! I loved this so much! It's like bread pudding, but with noodles. The recipe didn't specify how much cinnamon and nutmeg to use, but I used 1 tsp. cinnamon and 1/2 tsp. nutmeg. The frosted flakes topping was very yummy, but I didn't completely cover all the noodles, so I did have a few really crunchy noodles - next time I'll be sure and cover thoroughly. Like another reviewer mentioned, the pockets of cream cheese are very tasty and I can't imagine this recipe working without the cream cheese. I used regular raisins since that's what I had on hand and they were delicious, I think I'll use even more raisins next time. This recipe makes a very large quantity - the 9 x 13 pan is very full - so it's perfect for serving a crowd. Thanks for sharing such a great recipe.
I made a loose version of this and it was fabulous! I needed to use up my leftover noodles, fresh cheeses, and a bag of plums that were overripe. I used cottage cheese, kefir cheese (like ricotta), some heavy cream [which would have been in the cottage cheese if I had more]. I steamed my over-ripe plums until they were like "applesauce", and I substituted chopped dried apricots for raisins. Oh, and I used stevia powder instead of sugar. And I thought it needed some salt too. Oh, and frosted flakes? no way. I left it plain. It was really quite tastey! And a terrific way to eat up those noodles, fruits & fresh cheeses!! Thanks for the recipe!