Noodle Kugel

Name: Noodle Kugel
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 to 8 servings
Cuisine: jewish-cooking
Ingredients: 2 large onions, diced (to make 2 cups); 2 tablespoons vegetable oil; 1 pound cream cheese; 12-ounce package egg noodles; 1 cup golden raisins; 1 cube chicken bouillon; 1 pound (pint) cottage cheese; 1 pint sour cream; 6 eggs; Salt and pepper; 1 tablespoon butter or butter substitute

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Total: 1 hr 10 min

Prep: 30 min
Cook: 40 min

Yield: 6 to 8 servings

Total: 1 hr 10 min

Prep: 30 min
Cook: 40 min

Yield: 6 to 8 servings

Ingredients

2 large onions, diced (to make 2 cups)

2 tablespoons vegetable oil

1 pound cream cheese

12-ounce package egg noodles

1 cup golden raisins

1 cube chicken bouillon

1 pound (pint) cottage cheese

1 pint sour cream

6 eggs

Salt and pepper

1 tablespoon butter or butter substitute

Directions

Preheat the oven to 375 degrees. In a pan, saute the onions in oil until browned and caramelized. Put the cream cheese in a large bowl and pour the hot onions over to melt. In the meantime, in a large pot of boiling water, cook the noodles until done. Drain and add to the mixing bowl. Stir in the raisins, bouillon then the cottage cheese and sour cream. In a separate bowl, beat the eggs with a fork. Mix into the noodles. Season with salt and pepper. Lightly oil a casserole and add the mixture. Dot the top with the butter. Bake for 35 to 40 minutes.

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