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momma dee's noodle kugel

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Private Recipe by
Katherine NonyaBeeswax
Shlebookieville, PA

This is an heirloom recipe handed down through the generations. It is a versatile dish for the holidays. Pesach-approved noodles can be substituted. It's definitely one of my favorites!

yield 6 -12
prep time 1 Hr
cook time 1 Hr 15 Min
method Bake

Ingredients For momma dee's noodle kugel

  • 1 lb
    broad egg noodles
  • 1/4 c
    sugar
  • 12 oz
    softened cream cheese (not tub-spread type!)
  • 1 tsp
    vanilla extract
  • 2 tsp
    cinnamon
  • 6 lg
    eggs
  • 1 1/2
    bars of butter, softened
  • 1/2 box
    white, golden, or brown raisins
  • 1 pt
    sour cream
  • CRUMB TOPPINGS
  • 1/4 c
    sugar
  • 1/2
    stick of butter
  • 1 c
    crushed corn flakes

How To Make momma dee's noodle kugel

  • 1
    Cook noodles and drain per instructions on the bag.
  • 2
    While noodles are cooking, stir together topping ingredients and set aside in a small bowl. Cover and place in frig until ready to use.
  • 3
    Add 1 1/2 sticks of butter (melted) and 12 oz softened cream cheese to hot noodles. Stir gently so that all of cream cheese melts.
  • 4
    Beat eggs and sugar, sour cream, and vanilla (preferably in a mixer) and GENTLY fold in noodles. Add raisins.
  • 5
    Pour mixture into a greased 3 qt rectangular casserole dish. Remove crumb topping from fridge and sprinkle on top of mixture. Refrigerate for 24 hours before baking.
  • 6
    Preheat oven to 350 deg F. Bake uncovered for 1 hr to 1 1/4 hrs until lightly browned. Can serve hot or cold, as a side dish or a dessert.
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