Easy Breezy Recipes
Kugel Recipe By Michael Sternfield

You just cannot improve upon this delicious kugel recipe (also called noodle casserole). What's not to enjoy? This recipe has been making the rounds of Jewish cooks for many years. It is truly fool-proof and guaranteed to please. For those who observe the dietary laws of kashrut, this can be made with pareve margarine instead of butter for a meat meal and can be used either as a side noodle dish or a dessert. Either way, it's guaranteed to please.


three-quarters cup (1 1/2 sticks) salted butter or pareve margarine, melted

three-quarters cup packed dark brown sugar

1 cup pecans, halved

1 pound wide noodles

4 large eggs, lightly beaten

1 teaspoon ground cinnamon

one half cup granulated sugar

2 teaspoons salt, or to taste

Pour half the butter into 12-cup mold or tube pan and swirl around bottom and up sides. Press brown sugar into bottom, and then press the pecans into sugar.

Cook noodles in boiling water according to package directions. Drain.

Mix noodles with eggs, remaining melted butter, cinnamon, granulated sugar and salt. Spoon into prepared mold.

Bake at 350 degrees Farenheit for one hour and fifteen minutes, or until top is brown. Let stand fifteen minutes before unmolding. Top will become slightly hard, like a praline. Serve cold or at room temperature.

Yields 10 to 12 servings.

More Traditional Jewish Recipes available at Jewish Fusion.

About the Author:

Michael Sternfield has been a Reform rabbi for nearly 35 years. Prior to coming to Chicago Sinai Congregation in 1995, he served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa's historic transition to multi-racial democracy. Throughout his career, he has enjoyed learning about and experimenting with foods and cooking styles from around the world. He came to his interest in cooking naturally.

Articles Source: Kugel Recipe
Kugel Recipe

Kugel Recipe