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Makeover Noodle Kugel

We think you'll feel good about serving this fabulous brunch dish, now that it's lower in saturated fat and cholesterol. —Cathy Tang, Redmond, Washington
  • Total Time
    Prep: 15 min. Bake: 45 min. + standing
  • Makes
    15 servings


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


  • 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 13x9-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.
Nutrition 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.

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  • I_Fortuna
    Dec 24, 2017

    I was taught to make this by adding a can of pineapple bits or chop up. It really needs the fruit addition I think.

  • danasmom
    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!

  • tea-talk
    Jan 31, 2011

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