Noodle Kugel

How many kugels do we need? Six? Seven??

Courtesy of Sh*t Frum Girls Say, we must always consider whether we have enough kugels for Shabbat. Of course, kugel quality has a broad spectrum. Growing up, I hated kugel. This is attributable to the large quantity of pareve kugels my parents made for the Pesach Seder using farfel, vegetables, and… not much else.

Over the years, I have determined that only dairy kugels are worth eating as they are filled with as much fat as possible. I started making this one in college using a recipe which was featured in the Boston Globe. It generally needs a bit more time in the oven than listed, and is actually best after being reheated once in the microwave. Otherwise, I don’t change a thing, but generally serve a salad on the side to combat the enormous quantity of fat and sugar. Enjoy!

Ingredients

• Butter (for the dish)
• Salt, to taste
• 16 ounces medium egg noodles
• 1-1/4 cups (2-1/2 sticks) unsalted butter, softened
• 6 ounces cream cheese, softened
• 1 cup honey
• 5 eggs
• 1 cup sour cream

Preparation

1. Set the oven at 350. Generously butter a 9-by-13-inch baking dish.
2. In a large pot of boiling salted water, cook the noodles according to package instructions until they are tender. Drain and spread evenly in the baking dish.
3. In an electric mixer, cream the butter and cream cheese. Beat in the honey, followed by the eggs, one at a time. Beat in the sour cream. The mixture should be thick and creamy. Pour it over the noodles.
4. Bake the kugel for 45 to 60 minutes or until it is set and golden brown. Let the kugel sit for 10 minutes. Cut into squares.

adapted from Boston Globe