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Simple Noodle Kugel

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  2 Hours
  12 servings
Several readers challenged our test kitchen to come up with a tasty, but healthful, revival of a Jewish dish that usually flaunts a pint of sour cream, a pint of cottage cheese, half a stick of butter, 4 eggs and a cup of milk. We took the challenge--lightly.
10 ounces  wide egg noodles (8 cups)
2 tablespoons  butter
2   large dried dates
2 large  egg whites
1/4 cup  cornstarch
2 cups  nonfat cottage cheese
2 cups  nonfat plain yogurt
1 cup  skim milk
2/3 cup  sugar
1 tablespoon  vanilla extract
1 teaspoon  salt
1/2 cup  golden raisins
1 1/2 cups  crushed cornflakes
1/2 cup  packed brown sugar
1 teaspoon  ground cinnamon
Preheat oven to 350° F. Coat a 9-by-13-inch glass baking dish with nonstick cooking spray.

Cook noodles in a large pot of boiling water until tender but firm, 5 to 7 minutes. Drain and refresh with cold water. Set aside.

Melt butter in a small skillet over low heat. Skim off froth and cook until it begins to turn light, nutty brown, 1 1/2 to 2 minutes. (Be careful not to burn the butter). Pour into a small bowl and let cool.

Whisk together eggs, egg whites and cornstarch in a large bowl. Mix in cottage cheese, yogurt, milk, sugar, raisins, vanilla, salt and the browned butter. Stir in the cooked noodles and turn into the prepared baking dish. Stir together cornflakes, brown sugar and cinnamon in a small bowl. Sprinkle evenly over the noodle mixture.

Bake until browned and set, about 1 hour. (If topping starts to burn, cover with aluminum foil). Let cool for at least 20 minutes. Cut into squares and serve warm or cold.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   12 servings
Calories: 310
Fat. Total: 4g
Protein: 13g
Carbohydrates, Total: 57g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 60mg
Sodium: 483mg
% Cal. from Fat: 12%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: rose Reviewed: 12/19/2009
Recipe calls for 2 large dried dates in the ingredient list, but never uses them in the recipe. What do you do with them?
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