Total Time = 90 minutes
Bake Time = 50-55 minutes
10–12 servings
Ingredients
- 12 oz. extra-wide egg noodles
- 2 tsp. kosher salt, plus more
- ½ cup unsalted butter
- 8 large eggs
- ½ cup sugar
- 16 oz. full-fat cottage cheese
- 16 oz. full-fat sour cream
- 2 tsp. Watkins All Natural Original Gourmet Baking Vanilla
- 1 tsp. Watkins Organic Ground Cinnamon
Instructions
- Preheat oven to 350° and butter a 9" x 13” baking dish.
- In a large pot of boiling salted water, cook egg noodles, stirring occasionally, until al dente. Drain noodles and set them aside.
- Whisk eggs and sugar in a large bowl until sugar is dissolved, and eggs are frothy
- Add cottage cheese, sour cream, Watkins All Natural Original Gourmet Baking Vanilla, Watkins Organic Ground Cinnamon, and Kosher Salt to the egg mixture. Whisk vigorously to combine.
- Cut butter into a few big pieces and transfer to a small heatproof bowl. Microwave until butter melts, about 1 minute. Let cool slightly.
- Pour in melted butter and whisk again to combine.
- Add hot egg noodles to bowl and toss to coat.
- Pour the noodle mixture into a prepared 9" x 13” baking dish and evenly distribute the mixture with a spoon.
- Bake kugel for 50-55 minutes, rotating the pan halfway through. Top will be browned, and noodles on the surface are crispy.
- Remove from oven and cool for at least 20 minutes before cutting and serving.
