Noodle Kugel (non-dairy)

Basic Sweet Noodle Kugel

Ready to bake.

Basic Sweet Noodle Kugel

Noodle Kugel is a sweet side dish, and I paired the one above with brisket.  There are many kinds of Kugel but the two I like best are this recipe, which is non-dairy, and the Kugel that is loaded with cottage cheese, cream cheese and sour cream (please pass the Lactaid!). Since not everyone likes raisins, I added them to a small portion of the dish.  Watch the cooking time because the noodles on top tend to cook quickly.  Chewy is good, crunchy is overcooked so I err on the side of less oven time.  You could even cover the dish with foil part-way through to protect those precious noodles.  Happy baking, hon!

Ingredients:

3 eggs

1/2 cup sugar

1/4 cup non-dairy margarine, melted

1/2 teaspoon salt or to taste

1 teaspoon cinnamon

1/2 teaspoon vanilla

1/2 cup raisins, optional

1 package wide egg noodles, cooked and drained

Directions:

Beat eggs and sugar together. Add margarine, salt, cinnamon and vanilla. Fold in cooked and drained egg noodles. If you are adding raisins, add to noodle mixture. Pour into a greased baking dish. Bake at 350 degrees F for approximately 20 to 25 minutes or until noodles start to brown. The original recipe calls for a longer cooking time, but I don’t know why. You want the top of the noodles to cook without becoming crunchy.  (Next time I make this Kugel, I may also try a lower cooking temperature.)

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