Tuesday, April 1, 2008

Meryl's Lightened Kugel

Crushed Corn Flake Topping

Graham Cracker Crumb Topping

When I made this recipe, I cut the portions in half from the other recipes I saw. So, I guess that means you can feel free to double it!


1/2 package (8 ounces) broad egg noodles
1 Tbs. butter
4 eggs
2/3 cup sugar
1 cup daisy light sour cream (8 ounces)
1 cup Breakstones 2% cottage cheese
1 tsp. orange zest
2 oz (2 small boxes) golden raisins
1 heaping Tablespoon minced candied ginger (4 cubes of the Trader Joe's type)

Topping Options:

Graham Cracker:

  • Enough graham cracker crumbs to cover the surface
  • PAM (just a spray so it stays moist and doesn't burn)

Corn Flake:

  • Squish the corn flakes in your palm and sprinkle on top


Cook noodles according to package directions; drain. Toss with butter; set aside. In a large mixing bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in noodles. Transfer to a greased (PAM'd) baking dish. The one I used was a double-wide loaf pan. I'm guessing that an 8 inch or 9 inch square pan will compare.

Sprinkle on the topping.

Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Serve warm or cold. Yield: 6-7 servings.

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