- 12 oz wide or fine egg noodles
- 16 oz Low-fat cottage
- 4 oz Neufchâtel, softened (or cream cheese)
- 4 tablespoons butter, softened
- 8 oz low-fat sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 6 eggs
- 1 cup lowfat milk
- 2 teaspoons vanilla
- 1 cup sugar
- Topping: Here is another recipe that adds a topping. I haven’t tried it yet, but looks good. Recipe from Food Network.
Pre-heat oven to 350-F. Grease a 9×13 baking dish.
Boil noodles until al dente; drain and return to the pot.
In a large bowl, mix the eggs and sugar. Add the rest of the ingredients and mix well.
Pour egg mixture into the pot with the noodles.
Pour into prepared baking dish.
Bake kugel, rotating pan halfway through, until until well set and top is browned, 50–55 minutes. Broil it for 1 or 2 minutes if you like a really crunchy top.
Transfer the kugel to a wire rack and let cool for at least 15 minutes. Tastes best at room temperature.