Lemon Noodle Kugel

Name: Lemon Noodle Kugel
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 12 servings.
Cuisine: Jewish
Ingredients: 5 cups uncooked egg noodles; 2 tablespoons butter; 4 large eggs; 2 cups sour cream; 2 cups 4% cottage cheese; 1 cup whole milk; 3/4 cup plus 1-1/2 teaspoons sugar, divided; 1-1/2 teaspoons lemon extract; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon

TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing YIELD: 12 servings.

Comforting kugel is a traditional dessert at our family's Polish Christmas Eve supper. Rich with butter, sugar, sour cream and cinnamon, it suits any special-occasion meal. —Romaine Smith, Garden Grove, Iowa

Ingredients

5 cups uncooked egg noodles
2 tablespoons butter
4 large eggs
2 cups sour cream
2 cups 4% cottage cheese
1 cup whole milk
3/4 cup plus 1-1/2 teaspoons sugar, divided
1-1/2 teaspoons lemon extract
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 350°. Cook noodles according to package directions; drain and return to pan. Toss with butter; set aside.
2. Beat eggs, sour cream, cottage cheese, milk, 3/4 cup sugar and extracts until well blended. Stir in noodles. Transfer to a 13x9-in. baking dish coated with cooking spray. Combine cinnamon and remaining sugar; sprinkle over noodles.
3. Bake, uncovered, until a thermometer reads 160°, 55-60 minutes. Let stand 10 minutes before cutting. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts

1 piece: 321 calories, 15g fat (9g saturated fat), 133mg cholesterol, 330mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 14g protein.

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