Comfort Me With Kugel Recipe

Wide egg noodles: These are the base of the kugel, providing a hearty and satisfying texture.

Large eggs: Beaten eggs help bind the ingredients together, adding richness and structure.

Cottage cheese: Adds a creamy texture and subtle tang to the dish.

Sour cream: Enhances the creaminess and adds a slight tangy flavor.

Sugar: Provides sweetness to balance the savory elements.

Vanilla extract: Adds a hint of aromatic sweetness.

Raisins: Optional, but they add a burst of sweetness and texture.

Ground cinnamon: Adds warmth and a hint of spice.

Melted butter: Drizzled on top for a rich, golden finish.

When preparing the noodles, make sure to cook them al dente according to the package instructions. Overcooking the noodles can result in a mushy kugel. After draining, rinse the noodles under cold water to stop the cooking process and prevent them from sticking together. This will help maintain the kugel's texture and ensure a delightful bite.

• wide egg noodles - Substitute with fettuccine: Fettuccine has a similar texture and width, making it a good alternative for the structure of the kugel.

• beaten large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.

• cottage cheese - Substitute with ricotta cheese: Ricotta has a similar creamy texture and mild flavor, making it a suitable replacement.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy consistency, but with less fat.

• sugar - Substitute with honey: Honey adds natural sweetness and a bit of moisture, though it will slightly alter the flavor profile.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can add a unique twist to the dish.

• raisins - Substitute with dried cranberries: Dried cranberries provide a similar chewy texture and sweetness but with a slightly tart flavor.

• ground cinnamon - Substitute with ground nutmeg: Nutmeg offers a warm, spicy flavor that can complement the other ingredients in a similar way to cinnamon.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a subtle coconut flavor that can add an interesting twist.

• Allow the kugel to cool completely before storing. This helps prevent condensation, which can make the noodles soggy.
• Transfer the kugel to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
• Store in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.
• For freezing, cut the kugel into individual portions for easier reheating. Wrap each piece tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
• Place the wrapped portions in a freezer-safe bag or container. Label with the date and contents.
• Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then warm in the oven at 350°F (175°C) until heated through.
• For a quicker option, reheat directly from frozen in the microwave, but note that this may affect the texture slightly.

• Preheat your oven to 350°F (175°C). Place the leftover kugel in an oven-safe dish, cover with aluminum foil to prevent drying out, and bake for about 20-25 minutes or until heated through.

• For a quicker method, use the microwave. Place a portion of kugel on a microwave-safe plate, cover with a microwave-safe lid or another plate to retain moisture, and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.

• If you prefer a crispy top, use a toaster oven. Set it to 350°F (175°C), place the kugel on a piece of aluminum foil or a small baking sheet, and heat for 10-15 minutes until warmed through and the top is slightly crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan, then add the kugel. Cook for about 5-7 minutes, stirring occasionally, until heated through and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the kugel in the basket and heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will give you a nice crispy texture.

• Oven: Used to bake the kugel at a consistent temperature of 350°F (175°C) until it is golden brown and set.

• 9x13 inch baking dish: The dish where the kugel mixture will be poured and baked.

• Large mixing bowl: Used to combine the beaten eggs, cottage cheese, sour cream, sugar, vanilla extract, raisins, and ground cinnamon.

• Pot: Used to cook the egg noodles according to the package instructions.

• Colander: Used to drain the cooked noodles after boiling.

• Measuring cups: Used to measure out the cottage cheese, sour cream, sugar, and melted butter.

• Measuring spoons: Used to measure out the vanilla extract and ground cinnamon.

• Whisk: Used to beat the eggs before combining them with the other ingredients.

• Wooden spoon: Used to stir the cooked noodles into the mixture until well combined.

• Spatula: Used to scrape down the sides of the mixing bowl and ensure all ingredients are well incorporated.

• Butter knife: Used to drizzle the melted butter over the top of the kugel mixture before baking.

• Cooling rack: Used to let the kugel cool for a few minutes after baking before serving.

Pre-cook the noodles: Cook the egg noodles a day ahead and store them in the fridge to save time on the day of preparation.

Use pre-mixed ingredients: Opt for pre-mixed cottage cheese and sour cream blends available in stores to cut down on mixing time.

Melt butter in microwave: Quickly melt the butter in the microwave instead of using the stovetop.

Skip the raisins: If you're in a hurry, omit the raisins to save time on mixing and ensure a smoother texture.

Preheat the oven early: Start preheating your oven as soon as you begin prepping to ensure it's ready when you are.