Noodle Kugel (Jewish Food)
Makes 12-15 servings • From the kitchen of Robin Garretson
Ingredients
1 package (1 pound) egg noodles
1/2 cup butter or margarine, melted
8 eggs
2 cups sugar
2 cups (16 ounces) sour cream
2 cups (16 ounces) small-curd cottage cheese
9 whole cinnamon graham crackers, crushed
3 tablespoons butter or margarine, melted
Directions
Preheat oven to 350 degrees.
Butter 13x9 inch baking dish.
Cook noodles according to package directions; drain.
Toss with 1/2 cup butter; set aside.
In a large mixing bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended.
Stir in the noodles.
Pour noodle mixture into a prepared. baking dish.
Combine the cracker crumbs and 3 tablespoons butter; sprinkle over top.
Bake, uncovered for 50-55 minutes or until a thermometer reads 160 degrees.
Let stand for 10 minutes before cutting.
Serve warm or cold.
