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Jewish Noodle Kugel Recipe

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This recipe for Jewish Noodle Kugel, by , is from The Jones Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Manda Hegseth
Added: Thursday, September 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (1-lb) egg noodles
1 lb. cream cheese
2 pts. sour cream
1/2 c. sugar
1 tsp. salt
4 eggs, beaten
brown raisins

1/2 c. light brown sugar
2 tbsp. Flour
2 tsp. cinnamon
2 tbsp. margarine or butter

1/2 c. walnuts or pecans, chopped (optional)

Directions:
Directions:
Boil noodles and strain under cold water. Mix first group of ingredients except 1/2 pint sour cream. Put in well-greased casserole dish. Bake at 325 for 1 1/2 hours. Take out and spread rest of sour cream on top. Mix with fingers the other group of ingredients and sprinkle on top of kugel. Then if desired, sprinkle 1/2 cup coarsely chopped walnuts or pecans on top. Bake again at 325 for another 1/2 hour.

Personal Notes:
Personal Notes:
Interesting fact - In 1950, the Bundt pan was developed by H. David Dalquist for cooking kugel, though it eventually became known as a pan used for a variety of other cakes.

 

 

 

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