Noodle Kugel with Candied Pecans
This traditional dish gets a crunchy and sweet update from candied pecans.
This rich noodle casserole known as kugel is nearly a dessert, but leans towards meal territory thanks to savory additions like cottage cheese. Growing up, the highlight of my Hanukkah was the customary eight gifts; I always wanted the latest craft kit or game. These days, I'd happily trade all eight gifts just for a slice of sweet and creamy kugel. Serve this side with some latkes at your holiday party and make this a Hanukkah to remember.
Noodle Kugel with Candied Pecans
1 pound wide egg noodles
1/2 cup butter, plus more for buttering pan
1 cup whole milk
4 large eggs
3/4 cup sugar
2 1/2 teaspoons vanilla
1 teaspoon salt
1-pound container sour cream
1-pound container cottage cheese
1/2 cup raisins
Topping Ingredients
3 tablespoons butter, softened
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1 cup chopped pecans (or walnuts)
Directions
Preheat 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 directions until al dente.
Drain well, then return the noodles to the pot, add butter and gently mix, completely coating the noodles.
In a large bowl, whisk together milk, eggs, sugar, vanilla, and salt. Then stir in sour cream, cottage cheese, and raisins.
Combine your noodles with the mixture, and transfer into the 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.
Photos: Amy Kritzer
