A kugel is generally a side dish of sorts. It can be sweet or savory, and served with almost any meal. In some observant Jewish houses, (such as mine!) it doesn’t feel like Shabbos (Sabbath) without potato kugel (a casserole of sorts, featuring finely ground potatoes). In many cases, especially for a holiday like Rosh Hashanah, where the tradition is to eat sweet foods, a sweet kugel is a great accompaniment to a meal.
Ingredients:
1 12-oz box egg noodles (fettuccine or spaghetti shape)
5 eggs
1 cup sugar
1/2 Tbsp vanilla extract
1/3 cup oil
zest and juice of 1 lemon
Instructions:
Preheat oven to 350.
Cook noodles according to package directions. Drain and set aside.
In the bowl of an electric mixer, or in a mixing bowl with a whisk, beat eggs lightly. Add sugar, vanilla, oil and lemon. Beat until thoroughly mixed. Add noodles and stir to combine.
Choose one of the following baking options:
a) Pour entire mixture into 9×13 inch baking pan. Bake at 350 for 1 hour.
b) Divide mixture in half and pour into 2 9-inch round pans. Bake 50 minutes to an hour.
c) Spoon mixture into greased muffin pans. (Make sure to distribute the liquid evenly.) Bake 22-27 minutes.
Enjoy!
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