Thursday, December 24, 2009

Noodle Kugel

I can't even remember how I ran across this recipe on but I saw and knew I had to make it for Christmas Eve. I like to celebrate other cultures around Christmas, primarily in food form. I've made a Kwanzaa Coconut Cake, popular dishes eaten in European countries on Christmas, etc. So I made this classic Jewish dish (you can read about it's origins here) and it was super easy to make. I was a little hesitant about how it was going to taste but the whole family loved it! My sister said it tastes like an apple struedel in noodle form. I highly encourage everyone to try it.

  • 1 (16 ounce) package egg noodle
  • 1/4 cup butter
  • 4 eggs, beaten
  • 1 cup white sugar
  • 1 1/2 cups applesauce
  • 1 teaspoon vanilla
  • Cinnamon, for dusting
Preheat an oven to 350 degrees F (175 degrees C).

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.

Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.

Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.

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