Entree: Poland – Polish Jewish Cuisine – Kugel (Baked Jewish noodle casserole enriched with eggs, dairy, and often sweet spices or raisins)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Additional 15 min

Total 1 hr 40 min

Ingredients

- 12 oz (340 g) wide egg noodles
- 6 large eggs, approx. 10.5 oz (300 g) total
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) sour cream
- 8 oz (225 g) farmer's cheese or well-drained cottage cheese
- 1/2 cup (100 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, melted
- 1 tsp (5 ml) vanilla extract
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (3 g) fine salt
- 1/2 cup (75 g) raisins (optional)
- 1/4 cup (25 g) dry breadcrumbs for topping
- 2 tbsp (30 ml) unsalted butter, melted for topping

Instructions

1. Preheat the oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish.
2. Cook the egg noodles in salted boiling water until just al dente according to package directions; drain and let cool slightly.
3. In a large bowl whisk the eggs, whole milk, sour cream, farmer's cheese, granulated sugar, melted butter, vanilla, cinnamon, and salt until smooth.
4. Fold the cooked noodles and raisins into the custard mixture until evenly combined. Transfer to the prepared baking dish and smooth the top.
5. Mix the breadcrumbs with 2 tbsp (30 ml) melted butter and sprinkle evenly over the kugel.
6. Bake for 45–60 minutes, until the center is set and the top is golden brown. Let rest 10–15 minutes before slicing and serving.