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1
Place the butter in the baking dish and melt in the oven while it is preheating.
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2
Remove from the oven and cool to lukewarm.
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3
Crumble the brown sugar evenly over the bottom of the dish.
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4
With a tablespoon, press the sugar into an even layer.
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5
One at a time, arrange the pecan halves in rows, rounded side down, in the sugar.
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6
With the flat of your hand press down on the pecans to secure them.
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7
Bring a large covered pot of water to a boil over high heat.
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8
Add a pinch of salt and the noodles and cook according to package directions, until tender.
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9
Drain in a colander.
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10
Return the noodles to the cooking pot.
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11
Add the butter and stir until melted.
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12
Cover the noodles so they dont dry out.
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13
In a large bowl, with a wooden spoon, beat the cottage cheese, sour cream, eggs, vanilla, granulated sugar, cinnamon, and salt until well blended.
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14
Add the noodles and toss with 2 spoons, mixing well.
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15
Pour the noodle mixture into the dish with the topping (which is on the bottom).
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16
Smooth with a rubber spatula.
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17
Cover with foil.
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18
Bake until the kugel is firm and set, about 1 hour.
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19
Uncover and bake for 10 minutes more, to lightly brown the surface.
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20
Transfer to a wire rack and let cool for about 10 minutes.
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21
To unmold, loosen the edges of the kugel and place a large rectangular platter, jelly-roll pan, or cutting board on top of the baking dish.
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22
Turn dish and platter both over together and lift off the baking dish to reveal the pecan-studded top.
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23
With a serrated knife, cut the kugel into small pieces and serve hot or warm.
