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Simple Noodle Kugel Recipe
|Wide egg noodles||10 Ounce (8 Cups)|
|Egg whites||2 Large|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Nonfat cottage cheese||2 Cup (32 tbs)|
|Plain non-fat yogurt||2 Cup (32 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Pure vanilla extract||1 Tablespoon|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Crushed cornflakes||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
Serving size: Complete recipe
Calories 3757 Calories from Fat 418
% Daily Value*
Total Fat 48 g73.6%
Saturated Fat 22.3 g111.4%
Trans Fat 0.2 g
Cholesterol 749.7 mg
Sodium 3137 mg130.7%
Total Carbohydrates 658 g219.5%
Dietary Fiber 18 g71.8%
Sugars 335.2 g
Protein 177 g354.9%
Vitamin A 51.9% Vitamin C 31.7%
Calcium 117.3% Iron 159.7%
*Based on a 2000 Calorie diet
Coat a 9-by-13-inch glass baking dish with nonstick cooking spray.
In a large pot of boiling water, cook noodles until tender but firm, 5 to 7 minutes.
Drain and refresh with cold water.
In a small skillet, melt butter over low heat.
Skim off froth and cook until it begins to turn light, nutty brown, 1 1/2 to 2 minutes.
(Be careful not to burn the butter.) Pour into a small bowl and let cool.
In a large bowl, whisk together eggs, egg whites and cornstarch.
Mix in cottage cheese, yogurt, milk, sugar, raisins, vanilla, salt and browned butter.
Stir in noodles and turn into the prepared pan.
In a small bowl, stir together cornflakes, brown sugar and cinnamon.
Sprinkle evenly over the noodle mixture.
Bake for about 1 hour, or until browned and set.
(If topping starts to burn, cover with aluminum foil.) Let cool for at least 20 minutes.