Yellow Kugel Aka Sweet Noodle Pudding Recipes

SWEET POTATO NOODLE PUDDING (KUGEL)

Steps:

• Heat oven to 350 degrees F.
• Butter a large 13x10-inch (4 quart) baking dish; set aside.
• Cook noodles according to package directions. Drain and return to saucepan along with butter; mix well to coat the noodles.
• In a medium bowl, stir together the eggs, cream, sugar, salt, sour cream and pineapple.
• Cut the sweet potatoes into small chunks then add to the egg mixture.
• Stir sweet potatoes into the noodle mixture, mix well then transfer to the prepared baking dish. Sprinkle with pumpkin pie spice.
• Bake for 40-45 minutes until the top is golden brown and the pudding is set.
• Allow pudding to cool for at least 40 minutes before cutting into squares.
• This side dish can be served warm or, even better, at room temperature.

LUKSHEN KUGEL (SWEET NOODLE PUDDING)

Steps:

• Preheat oven to 350. Grease an 8-inch square baking dish.
• Cook noodles until tender, drain.
• Put noodles in a large bowl, add the butter, and stir until butter is melted.
• Beat together eggs, sugar, vanilla and salt. Stir in the ricotta and sour cream or cream cheese. Stir into the noodles and add the raisins.
• Pour into prepared baking dish. Sprinkle with cinnamon.
• Bake until golden brown, about 45 minutes.
• Serve warm.

SWEET KUGEL

Steps:

• 1. Boil egg noodles for 5-6 minutes and drain.
• 2. While noodles are in the drainer, in the warm pot melt cream cheese. Add cottage cheese and drained noodles. Mix well.
• 3. Mix in applesauce, beaten egg, sugar, and spices.
• 4. Stir in raisins.
• 5. Melt 1/2 cup butter in a 9 x 13" baking dish and add noodle mixture.
• 6. Topping: Mix 2 cups of Frosted Flakes with enough butter to moisten (about 2 tablespoons).
• 7. Sprinkle buttered Frosted Flakes on top of kugel.
• 8. Cover kugel with foil and bake at 350 degrees for 1 hour.
• 9. Uncover and bake 30 minutes longer checking frequently so the top does not burn. If it is getting to crisp on top, cover with foil till done.

SWEET NOODLE PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, combine noodles, sugar, raisins, pecans, salt and eggs. Melt butter in an 8x12 inch baking dish. Tilt to coat dish, then pour remaining butter into noodle mixture, stirring to coat evenly. Spread mixture into dish. Sprinkle with cinnamon.
• Bake in preheated oven 55 minutes, until top is browned.

BUTTERSCOTCH CARROT NOODLE PUDDING AKA KUGEL

Steps:

• Preheat oven to 350F and lightly grease a 9x13" glass casserole dish.
• Prepare noodles according to package directions, drain and return to pot (off of the heat.) Add butter to noodles and stir gently to coat; set aside to cool slightly.
• Meanwhile, place cut carrots and 1/2 tsp granulated sugar into a small saucepan and cover with cold water.
• Bring to a boil, then lower heat to medium-ish heat and cook until fork tender (about 10-15 minutes).
• Drain carrots and return to same pot (but off of the heat).
• To the carrots, the 2 Tbsp brown sugar,the curry powder, the raisins, and a teaspoon of butter and stir until combined and butter has melted; set aside.
• Get a large mixing bowl and using a spoon (not a mixer!), stir together the drained ricotta cheese and the cream cheese until well blended.
• Add the 1/2 cup sugar and the eggs and mix until smooth.
• Slowly add the cooled noodles, stirring to combine the egg mixture with the noodles.
• Spread half of the noodle mixture into the prepared casserole dish.
• Pour the carrot mixture over the noodle layer, evenly distributing the raisins& the carrots.
• Top with remaining noodle mixture, spreading with a rubber spatula.
• Combine topping ingredients and sprinkle over the surface.
• Bake, uncovered, in the center of the preheated oven for 35-40 minutes or until golden and set.
• Remove from oven and let cool 10-15 minutes before cutting into squares and serving.