Nana's Noodle Kugel

Nana's Noodle Kugel

Yield: 12 servings, depending on how you slice it



1 pound dried wide egg noodles, cooked and well drained

1 cup raisins or other dried fruit (optional), soaked in hot water for 20 minutes, then drained

1/2 cup granulated sugar

1/4 cup brown sugar

1/2 pound unsalted butter, melted

1/2 pound cream cheese, softened and cut into 1-inch pieces

1 pint sour cream

6 eggs, separated


Preheat oven to 325 degrees.

Beat egg yolks with sugar and add to cooked noodles.

Beat egg whites until stiff.

Add butter, cream cheese, and sour cream to noodles. Gently fold in egg whites.

Pour mixture into buttered 13-inch by 9-inch baking pan. If you want you can make a topping with brown sugar, cinnamon, and granulated sugar (and/or breadcrumbs, crumbled graham crackers, streusel, or crushed cornflakes).

 Bake for about an hour until the center is set and the noodles are light brown on top.

Let the kugel rest for 15 to 20 minutes before slicing.