This sweet kugel is made with egg noodles baked in a creamy mixture of eggs, cream cheese, sour cream, and cottage cheese. This delicious fluffy casserole is topped with Graham cracker crumbs, sugar, and melted butter for a rich and delicious Jewish holiday dish.
Preparation Details
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 10
Ingredients
- 1 (8 ounce) package large egg noodles
- 6 tablespoons butter, sliced
- 6 large eggs, separated
- ½ cup white sugar
- ¾ (8 ounce) package cream cheese, softened
- 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
Steps
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
- Beat egg yolks, sugar, and cream cheese in a medium bowl; stir into noodles. Add sour cream, cottage cheese, and salt.
- Beat egg whites until stiff and then fold into mixture. Transfer mixture to prepared baking dish.
- Combine melted butter, 1/4 cup sugar, and graham cracker crumbs in a small bowl; sprinkle over noodle mixture.
- Bake in the preheated until the casserole has set and has a nice golden brown crust on top, about 1 hour.
- Serve and enjoy!
