Mom's version of noodle kugel

Jessica S.L.

Married with Furry children.

DON'T USE FRESH PINEAPPLE. IT DOES SOMETHING TO THE FLAVOR. NOT SURE WHY

1 (8 ounce) package large whole wheat egg noodles

6 tablespoons butter, sliced

6 eggs, separated

1 can crushed pineapple (NOT FRESH)

4 tablespoons sour cream

1 (16 ounce) package cottage cheese, creamed

1 pinch salt

4 tablespoons butter, melted

¼ cup white sugar

⅓ cup graham cracker crumbs

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.

In a medium bowl beat egg yolks with noodles and add sour cream, cottage cheese and salt. Transfer mixture to prepared dish.

Sprinkle sugar and cinnamon on top

I don't use graham cracker crumbs.

And i I use maybe a TB of sugar.

Also, I use greek yogurt instead of sour cream (my husband won't eat sour cream, LOL)

Page footer