Mark's Noodle Kugel
The following recipe is for an 8 inch square pan. Double this recipe and use a 9 x 13 greased casserole dish (when doubling, still only use one stick of butter)
The following recipe is for an 8 inch square pan. Double this recipe and use a 9 x 13 greased casserole dish (when doubling, still only use one stick of butter)
- Carbohydrate 743.61853885459 g
- Cholesterol 3752.964641322 mg
- Fat 219.22155353554 g
- Fiber 13.7590614803089 g
- Protein 172.52123492155 g
- Saturated Fat 108.775369094064 g
- Serving Size 1 1 Serving (2384g)
- Sodium 2428.77313506 mg
- Sugar 729.859477374281 g
- Trans Fat 25.436969888654 g
- Calories 5531 calories
Step-by-step
- 1 hr. before, bring all ingredients to room temp.
- Cook and drain noodles.
- Beat eggs
- Add all ingredients, mix well
- Transfer mix into casserole and sprinkle with cinnamon.
- Bake 375 for 1 hour
- Can be served hot or cold
Cold dairy products added directly to hot, freshly drained noodles will instantly seize the beaten eggs into scrambled yellow flecks before the casserole ever hits the oven. Bringing every component to 70 degrees Fahrenheit one hour prior to mixing prevents this thermal shock and ensures a smooth, uniform custard that coats each strand evenly. Professional kitchens rely on this strict ambient temperature staging whenever large quantities of eggs and dairy must be incorporated into starches. Ignoring this rule creates a grainy curdled texture that ruins the slice integrity.
Baking this dish in an 8-inch square pan at 375 degrees Fahrenheit for sixty minutes yields a deep golden crust while keeping the interior moist and custard-like. Aluminium pans conduct heat aggressively, whereas glass or heavy ceramic dishes distribute thermal energy more gradually, requiring an extra five to ten minutes in the oven to achieve identical browning. Checking for doneness requires inserting a paring knife into the center to ensure the custard has set without bubbling aggressively. Allow the casserole to rest for twenty minutes before slicing to let the starches fully absorb the remaining moisture.
Leftover portions taste remarkably better on the second day because the residual sugars from the crushed pineapple and raisins redistribute fully throughout the noodle matrix. Chilling the kugel overnight firms the dairy fats, allowing clean, razor-sharp slices to emerge from the pan rather than collapsing into a ragged heap. Cold storage for up to four days in an airtight container actually improves structural cohesion without sacrificing the subtle vanilla aromatics. Reheating individual squares gently in a 300 degree oven restores the crisp cinnamon-dusted top without drying out the interior egg noodles.
Doubling the recipe for a 9 by 13-inch pan requires keeping the butter quantity at a single stick to prevent greasiness from overpowering the delicate sour cream and cottage cheese blend. Excess fat prevents the egg proteins from binding properly during the bake time, leading to a watery pool at the bottom of the casserole dish. Weighing the ingredients provides superior precision over volume measurements, especially when dealing with dense cottage cheese and sticky dried fruits. Proper fat ratios safeguard the delicate balance between the savory dairy base and the sweet fruit pockets.
