Yom Kippur Break Fast Kugel Recipe

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   In a large pot, bring water to a boil over high heat,add salt, and cook the noodles until done, but still firm to the bite. The time will depend on the noodles: see package directions.

3. 3

   Drain well.

4. 4

   While the noodles boil, in a very large bowl, beat the eggs together. Stir in the sour cream, pot cheese, and most of the butter, reserving about 1/4 cup for the baking pan. Season with the 1 teaspoon salt and the pepper. Drain the noodles and add, still hot, to this mixture. Mix well.

5. 5

   Pour the remaining butter into a 4-quart baking pan with 2-inch sides (a rectangular pan will measure about 10 by 15 inches). Tip the pan to coat the bottom and sides with the melted butter.

6. 6

   Pour in the noodle mixture and bake for 1 hour and 15 minutes, or until the top is lightly browned. Let cool at least 15 minutes before cutting. Serve hot or warm.

7. 7

   Store leftover baked kugel, tightly covered in the refrigerator for up to 3 days. The kugel reheats well in a 350u00b0F oven, the exact time depending on the size of the piece of pudding. It freezes well, too.

* Per serving · 4 servings · Values may vary.

No additional tips available.