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DEL.ICIO.USNoodle Kugel
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Kosher for Passover noodles can be overly sticky and tasteless. You won’t be able to tell once the sugar, raisins, nuts and margarine are added. -- Betty Gordon
Note: Dietary restrictions for Passover need not be observed as noted below.
Regular egg noodles and margarine may be used.
Hands on time: 15 minutes Total time: 1 hour and 20 minutes Serves: 8
Ingredients:
1 (12-ounce) package kosher for Passover wide egg noodles
3/4 cup granulated sugar
3/4 cup raisins
3/4 cup coarsely chopped pecans or other nuts
1 teaspoon salt
4 eggs, well-beaten
1/2 cup (1 stick) kosher for Passover margarine or butter, melted
1/4 teaspoon ground cinnamon, or to taste
Instructions:
Preheat oven to 375 degrees.
In a large Dutch oven, cook noodles according to package directions. After draining, return to the pot and stir in sugar, raisins, nuts and salt. Add eggs and mix well to combine.
In a 9-by-13 baking pan, add margarine and tilt the dish to coat evenly. Pour the excess margarine into the noodle mixture and stir well to incorporate. Transfer noodles to baking pan, distributing evenly. Sprinkle with cinnamon. Bake for 55 minutes or until lightly browned.
— Adapted from a Manischewitz recipe
In a large Dutch oven, cook noodles according to package directions. After draining, return to the pot and stir in sugar, raisins, nuts and salt. Add eggs and mix well to combine.
In a 9-by-13 baking pan, add margarine and tilt the dish to coat evenly. Pour the excess margarine into the noodle mixture and stir well to incorporate. Transfer noodles to baking pan, distributing evenly. Sprinkle with cinnamon. Bake for 55 minutes or until lightly browned.
— Adapted from a Manischewitz recipe
Nutrition:
Per serving: 554 calories (percent of calories from fat, 36), 14 grams protein, 76 grams carbohydrates, 4 grams fiber, 23 grams fat (9 grams saturated), 137 milligrams cholesterol, 438 milligrams sodium.
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