Dairy Noodle Kugel

Ingredients

• 12 oz wide egg noodles
• 4 large eggs, beaten
• 1 cup sour cream
• 1 cup cottage cheese, small curd
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, melted
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 2 tbsp fresh dill, roughly chopped, for garnish

Steps

1. 1

   1. Preheat the oven to 375°F and butter a 9x13 inch ceramic baking dish generously. Cook the egg noodles in salted boiling water until just tender, then drain and rinse briefly with cold water.

2. 2

   2. In a large bowl, whisk together the beaten eggs, sour cream, cottage cheese, softened cream cheese, and melted butter until mostly smooth.

3. 3

   3. Stir in the sugar, vanilla, cinnamon, and salt, then fold the drained noodles into the custard mixture until evenly coated.

4. 4

   4. Pour the noodle mixture into the prepared baking dish and spread evenly, smoothing the top so noodle ends stick up slightly — these will crisp during baking.

5. 5

   5. Bake for 50 to 60 minutes until the top is deep golden-brown and the center is set with only a slight jiggle. If the top browns too quickly, tent loosely with foil for the last 15 minutes.

6. 6

   6. Let the kugel rest for 10 minutes before slicing, then scatter fresh dill over the top and serve warm or at room temperature.