Pineapple Noodle Kugel

Name: Pineapple Noodle Kugel
Ingredients: 8 oz. broad egg noodles; 4 eggs; 2 to 3 Tbsp. melted unsalted butter or margarine; 1/2 lb. cottage cheese (whole or reduced fat); 1 c. sour cream (full or low-fat); 1 c. milk; 1/2 c. sugar; 1 (8 oz.) can crushed pineapple with the juice; 2 to 3 apples, peeled, cored and thinly sliced; 1 tsp. vanilla; 1 tsp. cinnamon; vegetable oil spray to grease the pan

12 ingredients

11 steps

Ingredients

8 oz. broad egg noodles
4 eggs
2 to 3 Tbsp. melted unsalted butter or margarine
1/2 lb. cottage cheese (whole or reduced fat)
1 c. sour cream (full or low-fat)
1 c. milk
1/2 c. sugar
1 (8 oz.) can crushed pineapple with the juice
2 to 3 apples, peeled, cored and thinly sliced
1 tsp. vanilla
1 tsp. cinnamon
vegetable oil spray to grease the pan

Directions

1

Preheat oven to 350°.
2

Parboil noodles in salted water, rinse and drain.
3

Combine eggs and melted butter (or margarine) and beat well.
4

Mix in the sugar, then the rest of the ingredients, except the noodles.
5

Mix well.
6

Break up any lumps.
7

Add the noodles and mix to combine everything.
8

Spray a 9 x 13-inch baking dish.
9

Pour in the kugel mixture.
10

Bake 50 to 60 minutes until golden and done (a knife inserted into the middle of the kugel, should come out clean).
11

Allow to cool slightly, cut into squares and serve warm.