Passover-Friendly Potato Kugel Recipe
This potato kugel is the ideal side dish to make during Passover. Even if you don't eat kosher or celebrate Passover, this hearty potato side dish has a spot on any dinner table.
#passover #potato #potatorecipe
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Spinach Noodle Kugel Recipe
Make an easy classic Kosher Spinach Noodle Kugel, the ultimate in Jewish food and the perfect side dish for Shabbat. Noodles and spinach come together perfectly and offer a complete side dish to your meal. Get the recipe here
Homemade NOODLE KUGEL Recipe | Tradition in the Kitchen
Today on Tradition in the Kitchen we make noodle kugel! Noodle kugel has been a beloved recipe within my family for generations. My mom has adapted and combined several different family recipes to come up with this delicious variation. I’ve loved growing up eating my mom’s noodle kugel, and knowing the special origins it has in the recipe cards of my great grandmother. Follow along as we make this delicious everyday treat!
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**All graphics, videography, photography, and editing done by Tobi
NOODLE KUGEL
The ultimate in comfort food is a good kugel and this one hits all the notes for the Hanukkah season! It's also super easy and makes a nice amount for bigger dinners or take aways/pot lucks.
NOODLE KUGEL
12 oz. extra-wide egg noodles
2 tsp. kosher salt, plus more
½ cup (1 stick) unsalted butter, plus more for pan
8 large eggs
½ cup sugar
1 lb. full-fat cottage cheese
1 lb. full-fat sour cream
2 tsp. vanilla extract
1 tsp. ground cinnamon
Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of water clinging to the noodles.
Generously butter a 13x9 baking dish (we prefer glass for even heating, but metal is okay, too).
Make the creamy sauce: Cut 1 stick butter into a few big pieces and transfer to a small heatproof bowl. Microwave until butter is melted, about 1 minute. Let cool slightly. Whisk 8 large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2 minutes. Add 1 lb. full-fat cottage cheese, 1 lb. full-fat sour cream, 2 tsp. vanilla extract, 1 tsp. ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine.
Add hot noodles to the mix and combine well.
Transfer noodle mixture to prepared baking dish, tipping dish to evenly distribute. For a really crispy top, pull a few noodles to the surface so that they’re poking out over the sauce.
Bake kugel, rotating pan halfway through, until custard has souffléed, top is browned, and noodles on the surface are crispy, 50–55 minutes.
Let cool at least 20 minutes before slicing.
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Elysburg, PA 17824
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