1/2package gf spaghetti noodles (cook as directed on the package)noodle strands should be broken into smaller pieces (see photo above)
1stick butter (8 tablespoons)or margarine, room temperature
3ouncescream cheeseroom temperature
3/4cup- 1 cup sugarif you like kugel on the sweeter side, use 1 cup
6eggslarge
1/2cupsour cream (milk can be substituted)more for serving with baked kugel
1poundcottage cheese
1tablespoonvanilla
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
You can substitute low-fat cottage cheese and sour cream if you desire but why skimp on flavor? My recommendation is to use the real stuff and just cut the kugel into smaller pieces. Dried fruit, nuts, cinnamon or nutmeg can be sprinkled on top or mixed into the kugel batter.It's best to eat kugel when it's hot.(GF) Capellini or linguini can be substituted for spaghetti. If you're not gluten free use thin egg noodles.Kugel freezes very nicely. If there are any leftovers, wrap the kugel in foil and then put in a ziploc bag. Or, bake the kugel in advance, wrap and freeze for a later date. Defrost and reheat on 350 degrees covered for 1/2 hour or until hot.This is a great dish to make for large gatherings because it can serve a lot of people and is very easy to transport.