Noodle Kugel with Cranberries and Cinnamon
Try this Noodle Kugel with Cranberries and Cinnamon recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 4 teaspoons ground cinnamon
- 2 cups sour cream
- 5 eggs lightly beaten
- 12 tablespoons unsalted butter melted
- 12 oz extra wide egg noodles
- 2 cups cottage cheese small curd
- 1 1/2 cups dried cranberries
- Carbohydrate 53.7870172487209 g
- Cholesterol 88.3573192961742 mg
- Fat 20.8497774831582 g
- Fiber 2.23918106378638 g
- Protein 11.5263885215665 g
- Saturated Fat 12.2259821159415 g
- Serving Size 1 1 Serving (161g)
- Sodium 174.548990944499 mg
- Sugar 51.5478361849345 g
- Trans Fat 1.91162817029 g
- Calories 443 calories
Preheat oven to 350. Butter 9x13 pyrex dish with 2 tbs butter. Cook noodles, drain, toss with 4 tbs melted butter. In a large bowl, combine eggs, sour cream, cottage cheese, sugar, vanilla, cinnamon and 6 tbs butter. Add buttered pasta and cranberries and mix. Transfer noodle mixture to baking dish. Drizzle cream (1 cup heavy whipping cream) over noodles and sprinkle with cinnamon. Bake until top is golden, sides are bubbling and center is set about an hour. Let sit 15 min before serving.
