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Kugel is a Jewish noodle casserole that I ate every year at holidays and family gatherings growing up in Philadelphia. It’s crunchy on top but creamy and sweet inside. It’s usually eaten with the savory portion of a meal, but as a kid, it was the best thing ever because it was like getting to eat dessert before dessert! The recipe has been in the family for 40 years and I’m so glad to be able to share it with you.
- Sierra Tishgart, CEO and Co-Founder of Great Jones
- ½ lb medium egg noodles
- 4 eggs
- 1 cup sugar
- 1 large can evaporated milk
- 2 cups whole milk
- ¾ lb room-temperature cream cheese
- ¾ cup golden raisins
- Cinnamon (a few sprinkles to taste)
- Cook noodles al dente and set aside.
- Mix together cream cheese and sugar, using an electric mixer (or some muscle). Add eggs and milks and continue mixing.
- Place noodles in a 10.5-inch ovenproof deep sauté pan or casserole dish. Add liquid mixture.
- Add raisins and gently push down below surface of liquid.
- Refrigerate casserole for a few hours or overnight before baking.
- Bake for about 1 hour in preheated oven at 350 degrees. Remove from oven and sprinkle with cinnamon before serving.