- 1/2 pound wide egg noodles
- 4 eggs
- 3/4 cup sugar
- 1 pound full-fat cottage cheese, creamed or large curd
- 6 tbsp melted unsalted butter
- 1 teaspoon vanilla
- Dash of salt
- Optional: 2 cups canned cherry pie filling
Preheat oven to 350 degrees. Parboil the noodles (five to seven minutes).
In a very large bowl beat eggs until fluffy. Add the sugar gradually, then the cottage cheese, margarine or butter and vanilla. Stir in the drained noodles.
Pour into an 8×8-inch pan. Bake for 1 1/2 hours, or until kugel is set. If using the cherry pie filling as a topping, pour it over at the one-hour mark, then bake it for an additional 30 minutes.
Serves 6. From Smitten Kitchen