Much Ado About Stuffing

Much Ado About Stuffing

Milk and Honey and Noodle Kugel.

For Shavuot: Nancy Snell’s Noodle Kugel  
aka: Its No Secret Why Your Grandfather Died of Heart Disease
Ah, Shavuot, most inconvenient holiday- coming at that time of year when many of us are swamped with finals, graduations, allergic headaches, revamping our putt, transplanting tomato seedlings, and whatever else we do at the end of May.
There is at least one good thing about the “chag”, though- the custom of eating dairy foods. Why?
Ask Moses! (Or your favorite Rabbi).
Time to whip up a batch of that Jewish Comfort-Food Classic, Noodle Kugel. There are plenty of low fat versions, be my guest…. I’m sticking with Nancy Snell’s caloric classic. Please pass the Lipitor.
1 12 oz. Bag Egg Noodles, cooked
2 sticks butter

4 beaten eggs
2/3 cups sugar
1 pound cottage cheese
1/2 pint sour cream
1 teaspoon vanilla
raisins if you wish (of course we HATE raisins in anything)
3/4 cup graham cracker crumbs
1 tsp cinnamon
1Tbs sugar

Cook and drain noodles, melt butter, beat eggs, mix all together (not topping) and pour into rectangular baking dish. Sprinkle topping. Bake at 325 for 1 hour 15 minutes.

note: since I had half a (pint) container of Mascarpone ripening in the fridge, I threw it in. Might be a definite keeper, if Mascarpone is something you have access to. I found it near that creme fraiche that I love from,Vermont Butter and Cheese Company.. Don’t make a special trip tho.


2 Responses

  1. Similar to my recipe. I use thin noodles and cream cheese as well as sour cream and cottage cheese. The ingredients are put in a blender (except of course the noodles and sour cream gets folded into noodle and blended mixture).

    Would Moses have had a hard time holding the commandments and schlepping down the mountain if he had eaten some kugel?

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