GG’s Vanilla Noodle Kugel-(Gluten Free)
Ahhh…there’s nothing like the amazing aroma of kugel baking in the oven. The only thing better than the smell is devouring a warm, scrumptious piece! For GG’s Vanilla Noodle Kugel (Gluten Free), I substitute gluten free spaghetti noodles for egg noodles and break spaghetti strands into four equal pieces similar to the size of egg noodles. The result is a fabulous, gluten free brunch side dish or Yom Kippur break-the-fast treat.
Jump to RecipeGluten Free Noodle Prep
Use your favorite gluten free pasta and brand. I like my kugels with skinny noodles such as spaghetti or capellini. Break the pasta noodles into four equal parts to replicate the size of an egg noodle strand. (See above photo).
Cook noodles following the package instructions. Once cooked, transfer to a colander and drain. Set noodles aside.
Cream Butter, Cream Cheese, Sugar, and Eggs
Meanwhile, using a mixer cream the butter, cream cheese and sugar together on medium-high for 1 1/2 minutes. Then add one egg at a time to the mixture. Scrape down the bowl as needed and beat until well combined.
Fold in Noodles, Cottage Cheese, Sour Cream, and Vanilla
Gently mix in noodles, cottage cheese, sour cream and vanilla. Do not over-mix. Transfer mixture to a greased 9″ x 13″ or a deep 9″ x 9″ pan as I did.
GG’s Vanilla Noodle Kugel-(Gluten Free)
Bake kugel uncovered on the middle rack for 1 hour at 350 degrees or until top is golden brown.
Serve the kugel in the pan or cut up and serve on a platter. I love kugel with sour cream. Others like to serve it with blueberry or cherry sauce. Experiment and see what you like best!
GG’s Vanilla Noodle Kugel (GF)
Ingredients
- 1/2 package gf spaghetti noodles (cook as directed on the package) noodle strands should be broken into smaller pieces (see photo above)
- 1 stick butter (8 tablespoons) or margarine, room temperature
- 3 ounces cream cheese room temperature
- 3/4 cup – 1 cup sugar if you like kugel on the sweeter side, use 1 cup
- 6 eggs large
- 1/2 cup sour cream (milk can be substituted) more for serving with baked kugel
- 1 pound cottage cheese
- 1 tablespoon vanilla
Instructions
- Preheat oven to 350 on the Bake setting.
- Grease/butter a 9'' x 13" pan or a deep 9" x 9" pan.
- Cream the butter/margarine, cream cheese, and sugar together for approx. 1 1/2 minutes starting on low and gradually increasing the speed to medium-high once the ingredients begin to combine.
- Lower the mixer speed to medium or medium-low to add the eggs. Add one egg at a time, scraping down bowl with a rubber spatula as needed. Mix until thoroughly combined.
- Then hand mix-in sour cream, cottage cheese, vanilla and noodles until combined. (Do not over-mix).
- Bake uncovered for 1 hour or until top is golden brown.
- Serve with sour cream, if desired.
Notes
Recipe from my Grandmom Rozelle (GG) and shared with me by my Aunt Barb, an amazing baker!
If you like this recipe, you may also like these GFchow recipes. Baked Cider Doughnuts-Gluten Free, Pumpkin Pancakes-Gluten Free, and Bagels and Lox-Gluten Free.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
This was the hit of my holiday dinner last year.. I AM NOT A COOK, I REPEAT, I AM NOT A COOK. This was the easiest and biggest hit ever!!!! I used all lowfat options as well and it was still delish! Thanks Michelle!
You inspired me to create a gf option for this dish. I thank you!