Mom's Noodle Kugel

Mom's Noodle Kugel
Mom's Noodle Kugel
This was a recipe that came from my mother, Rae Horowitz. She told me it was from my Grandma Sade Lyon's recipe and she learned to make it from her.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4 to 5
Jewish Pasta Side Bake Rosh Hashanah/Yom Kippur Casserole/Gratin Raisin Spring Kosher Cottage Cheese Sour Cream Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
  • 1 teaspoon salt
  • 1/8 teaspoon salt
  • 1/2 cup raisins
  • 1 egg
  • 1/4 teaspoon cinnamon
  • water
  • 3 tablespoons sugar
  • 1 tablespoon butter or margarine

Preparation Preheat oven to 350°F. Place water in a saucepan with salt and bring to boil. Add noodles and cook for 10 minutes. Drain and place in mixing bowl. Add egg, sugar, butter or margarine, cinnamon, raisins and salt. If you wish, add cottage cheese and sour cream. Blend well. Pour into a greased casserole. Bake in 350°F oven for 30 minutes. "Kosher Kettle"

Preparation Preheat oven to 350°F. Place water in a saucepan with salt and bring to boil. Add noodles and cook for 10 minutes. Drain and place in mixing bowl. Add egg, sugar, butter or margarine, cinnamon, raisins and salt. If you wish, add cottage cheese and sour cream. Blend well. Pour into a greased casserole. Bake in 350°F oven for 30 minutes. "Kosher Kettle"

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