Noodle Kugel with Candied Pecans

Do you like noodles? Do you like cheese? Thought so! This noodle kugel Jewish-style casserole is totally addicting and totally covered in candied pecans.

Recipe by Amy Kritzer on November 17, 2015

Prep time: PT30M

Cook time: PT70M

Total time: PT100M

Rating

5 stars (6 reviews)

Keywords

Best Kugels, Candied Pecans, Connectocut, Dairy, Jewish Kugel, Kosher Food Bloggers, Kosherfeast, Kosherfest, Noodle Kugel, Thanksgiving Casseroles, Holidays, Vegetarian

Ingredients

Kugel ingredients:
1/2 pound wide egg noodles (8 oz)
1/4 pound butter (plus more for buttering pan)
6 large eggs
1/2 pound cream cheese, softened
1 pint container sour cream (16 oz)
1 pound container cottage cheese
3/4 cup sugar
2 1/2 teaspoons vanilla
1 teaspoon salt
1/2 cup raisins (optional)
Topping ingredients:
3 tablespoons butter (softened)
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1 cup chopped pecans (or walnuts, chopped or whole)

Cuisine

Jewish

Steps

Preheat oven to 350 degrees F.
Butter a 13x9-inch glass or ceramic dish. The dish should be at least 2 inches deep.
Cook noodles in salted water according to package directions until al dente.
Drain well, then return the noodles to the pot, add butter and gently mix to melt, completely coating the noodles. Mmm butter.
In a large bowl, beat with a hand mixer, eggs, cream cheese, sour cream, cottage cheese, sugar, vanilla, and salt. Then stir in the raisins.
Combine your noodles with the mixture, and transfer into the baking dish.
To make the topping, stir together butter, brown sugar, cinnamon, and nuts in a small bowl. Sprinkle evenly over kugel.
Bake kugel for 1 hour until golden brown. Let stand at least 5-10 minutes before serving. Serve warm or at room temperature.