If you are looking for an easy, classic recipe, this one will surely become a family favorite. It is what we would call, “A Mechaya”, life sustaining, the ultimate Jewish comfort food!! This is Phyllis’s Mother’s kugel recipe, and I can tell you it is the easiest, lightest and most foolproof kugel you will ever make! Here is how Phyllis describes it: ” Mom was the best cook on the block and everyone had her recipes. This one of my Mother’s original recipes scaled down for dieters.” Phyllis told me that when she makes it, it’s finished in one sitting!
It will be perfect for a break-the-fast meal or brunch as it is dairy. It will become your “go-to” kugel.
1 stick margarine, melted
1 – 8 ounce package medium noodles (I used yolk free) cooked a minute less than package directions
3 beaten eggs (3/4 cup of egg beaters or 4 egg whites)
2 cups skim milk (or 1% milk)
1/2 cup sugar (or 8 packets sweet and low)
1 tsp. vanilla
8 oz. small curd cottage cheese (fat free)
½ tsp. cinnamon (optional)
1/2-3/4 cup of raisins (or dried cranberries, dried cherries or a mixture)
1 small can crushed pineapple drained
Crushed cornflakes (few handfulls)
- Melt margarine in large bowl; add all other ingredients and stir until combined.
- Put noodle mixture in cooking sprayed glass 9×13 pan.
- Sprinkle with cornflakes; Bake 1 hour @ 350.
I used yolk-free noodles but you could use wheat or regular noodles. I also chose to use 1% milk but you can use skim milk if you would like. I also ran out of corn flakes so I used Special K protein flakes which were great.
This is the basic recipe. Feel free to make substitutions according to your tastes and needs.