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5 from 1 vote

GG's Vanilla Noodle Kugel (GF)

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast, Brunch, Side Dish
Cuisine: jewish
Keyword: gluten free, gluten free rice noodles, gluten free side dish, kugel, sour cream
Servings: 12 people
Author: GFchow @ gfchow.com

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

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.