Searching For The Perfect Kugel Recipe
I have a confession to make. I’m not Jewish. But I do love Jewish foods like bagels, cream cheese and matzo ball soup. I’d never attempt to make bagels at home, since we have some of the best one’s in the world right here in Chicago. Same goes for corned beef sandwiches and brisket. But I’ve yet to find the perfect kugel recipe. So this weekend I decided to give it a try with the help of my kids.
Although we have a number of wonderful Kugel recipes at Recipe4Living, I went with one that was recommended to me by my former co-worker, Maxine. Mom’s Rich and Delicious Noodle Kugel is admittedly not a “heart healthy” dish as it’s full of cheese, eggs and butter; but I decided to make it anyway. At the very least I knew my boys would eat it as noodles and cheese are still their favorite foods.
One of the first things I found out was that all of the ingredients need to be at room temperature; especially the cheese. So although I had originally intended to make it for dessert Saturday night, I realized it would take at least 4 hours for the ingredients to come up to temperature. Plan “B” was to eat it cold for breakfast the next morning.
Once I had all my ingredients assembled, it was time to grease the pan and add everything together. Whisking the eggs together was easy, but because my cream cheese was still a little cold in the middle, I was forced to cut it with a knife and squeeze it between my fingers to get it to blend well with the rest of the cheeses. Fortunately, my noodles were still piping hot so that helped meld the cheese together.
Since I don’t like almonds, I topped it with brown sugar and butter. Then it was into the oven at 350 for 1 1/2 hours where it became bubbly and golden brown. Since it was already 1am and I had a time-change to contend with, I left it on the counter to cool and headed off to bed.
The next morning my Kugel was not only cool, but firm to the touch and an extremely delicious breakfast. My family loved it so much that they want me to make another one as soon as possible. This time I’m planning to put the ingredients out first thing in the morning and eat it warm for dessert. Check out more of our delicious Kugel recipes below.
I’d like to thank my 12 year old son, Jon for patiently standing on a chair and taking pictures while I made this recipe. Of course, he got the first taste and pronouced it DELICIOUS!