Classic Noodle Kugel

Instructions

1. 1

   Preheat your Oven to 350°F. Generously Butter a 9x13-inch Baking Dish and set aside.

2. 2

   Bring a large Pot of salted water to a boil. Cook the Egg Noodles according to package directions until just al dente — do not overcook, as they will continue to soften in the oven. Drain well in a Colander and set aside.

3. 3

   In a large Mixing Bowl, beat the softened Cream Cheese with a Hand Mixer on medium speed until completely smooth and fluffy, about 1–2 minutes. This step is key — no lumps!

4. 4

   Add the Sour Cream, Cottage Cheese, Milk, melted Butter, Sugar, Vanilla Extract, Cinnamon, and Salt to the Cream Cheese. Beat on low speed until everything is well combined and smooth.

5. 5

   Add the lightly beaten Eggs and mix on low just until incorporated. Do not overmix once the Eggs are added.

6. 6

   Fold the drained Egg Noodles into the custard mixture using a Spatula, making sure every noodle is well coated. If using Raisins, fold them in now. Pour the mixture into the prepared Baking Dish and spread it into an even layer.

7. 7

   In a small Mixing Bowl, mix together the topping Sugar and Cinnamon. Sprinkle the cinnamon-sugar evenly over the top of the kugel, then scatter the small pieces of Butter over the surface.

8. 8

   Bake uncovered for 55–60 minutes, until the top is deep golden brown and the center is just set (it should have only a very slight jiggle). If the top is browning too quickly, loosely tent with Aluminum Foil after 40 minutes.

9. 9

   Remove from the Oven and let the kugel rest for at least 15 minutes before slicing. It can be served warm or at room temperature — both are delicious. Cut into squares and serve.