Makeover Noodle Kugel Recipe

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Makeover Noodle Kugel Recipe
Makeover Noodle Kugel Recipe photo by Taste of Home
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Makeover Noodle Kugel Recipe

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We think you'll feel good about serving this fabulous brunch dish, now that it's lower in saturated fat by 8 g and in cholesterol by 115 mg. —Cathy Tang, Redmond, Washington
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + standing
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + standing

Ingredients

  • 1 package (12 ounces) yolk-free noodles
  • 2 tablespoons butter, melted
  • 2 cups (16 ounces) 1% cottage cheese
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 cup egg substitute
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 cup reduced-fat ricotta cheese
  • TOPPING:
  • 1/2 cup cinnamon graham cracker crumbs (about 3 whole crackers)
  • 1 tablespoon butter, melted

Directions

Cook noodles according to package directions; drain. Toss with butter; set aside.
In a large bowl, beat the cottage cheese, sugar, eggs, egg substitute, sour cream and ricotta cheese until well blended. Stir in noodles.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine cracker crumbs and butter; sprinkle over top.
Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Yield: 15 servings.
Originally published as Makeover Noodle Kugel in Healthy Cooking February/March 2011, p26

Nutritional Facts

1 piece: 271 calories, 6g fat (3g saturated fat), 73mg cholesterol, 235mg sodium, 41g carbohydrate (25g sugars, 1g fiber), 13g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1/2 fat.

  • 1 package (12 ounces) yolk-free noodles
  • 2 tablespoons butter, melted
  • 2 cups (16 ounces) 1% cottage cheese
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 cup egg substitute
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 cup reduced-fat ricotta cheese
  • TOPPING:
  • 1/2 cup cinnamon graham cracker crumbs (about 3 whole crackers)
  • 1 tablespoon butter, melted
  1. Cook noodles according to package directions; drain. Toss with butter; set aside.
  2. In a large bowl, beat the cottage cheese, sugar, eggs, egg substitute, sour cream and ricotta cheese until well blended. Stir in noodles.
  3. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine cracker crumbs and butter; sprinkle over top.
  4. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting. Yield: 15 servings.
Originally published as Makeover Noodle Kugel in Healthy Cooking February/March 2011, p26

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Reviews forMakeover Noodle Kugel

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MY REVIEW
danasmom User ID: 1574538 177524
Reviewed Feb. 4, 2011

"Even my picky eaters loved this casserole. It's a snap to fix and sweet, but not too sweet. Perfect for brunch or make ahead for ready to heat-and-eat breakfasts. Be sure to stir the noodles into the egg/cheese mixture so they get well coated. Yum!"

MY REVIEW
tea-talk User ID: 3784836 177522
Reviewed Jan. 31, 2011

"My first attempt at kugel - turned out great! Definitely tasted like a noodle-y custard...very yummy!"

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