Kugel is a baked Ashkenazi Jewish pudding or casserole, similar to a pie, most commonly made from egg noodles. This lemon kugel recipe is traditional, hearty and excellent for any Hanukkah celebration. Happy Hanukkah!

5 cups uncooked egg noodles

2 tablespoons butter

4 eggs

2 cups (16 ounces) sour cream

2 cups (16 ounces) 4% cottage cheese

1 cup milk

3/4 cup plus 1-1/2 teaspoons sugar, divided

1-1/2 teaspoons lemon extract

1 teaspoon Spice Island® Pure Vanilla Extract

1/2 teaspoon ground cinnamon

1. Cook noodles according to package directions; drain and return to the pan. Toss with butter; set aside.

2. In a large bowl, beat the eggs, sour cream, cottage cheese, milk, 3/4 cup sugar and extracts until well blended. Stir in noodles.

3. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Combine cinnamon and remaining sugar; sprinkle over noodle mixture.

4. Bake, uncovered, at 350*F for 55-60 minutes or until a thermometer reads 160*F.

Let stand for 10 minutes before cutting.

Serve warm or cold. Refrigerate leftovers. 

Makes 12 servings.

Recipe and photo courtesy of Taste of Home Magazine. Noodle Kugel recipe  published in Country Woman February/March 2008, p27.

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