Minutes Prep time: 20
Minutes Total time: 85
Servings: 18
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1 pkg (12 oz each) dry wide egg noodles, uncooked
2 cups sour cream
1 cup cottage cheese or heavy cream
1 pkg (8 oz each) cream cheese, softened
1 cup granulated sugar
4 eggs
4 tablespoons unsalted butter, melted
1 teaspoon vanilla
1/2 teaspoon salt
1 cup dried cranberries or raisins
cinnamon and sugar, for dusting
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 62 mg | 6% |
| Carbohydrate | 33 g | 11% |
| Cholesterol | 94 mg | 31% |
| Total Fat | 14 g | 22% |
| Iron | 1 mg | 5% |
| Calories | 284 kcal | 14% |
| Sodium | 170 mg | 7% |
| Protein | 7 g | 14% |
| Saturated Fat | 8 g | 38% |
| Sugars | 18 g | 2% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray 9x13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Cook egg noodles according to package directions; drain and place in large bowl.
Place sour cream, cottage cheese or heavy cream, cream cheese, sugar, eggs, melted butter, vanilla and salt in food processor or blender and process until smooth. Stir sour cream mixture and cranberries into cooked noodles. Pour into baking dish.
Dust top of sweet noodle kugel generously with cinnamon and sugar. Bake until kugel is set and lightly browned, 55 to 60 minutes. Let kugel stand 15 minutes before serving.
Sweet Noodle Kugel
