I love Noodle Kugel (or Noodle Pudding, as Hubby’s family calls it)! Noodle Kugel is, simply put, Jewish Mac and Cheese…only sweet and cinnamon-y. It’s enjoyed warm, cold or room temperature, as a holiday side dish or as a dairy lunch. Noodle Kugel is quintessential comfort food traditionally made with egg noodles, raisins and tubs of full fat sour cream, cottage cheese, butter and sometimes cream cheese. But, thanks to my favorite healthy eating magazine: Eating Well, we can not only enjoy a delicious low-fat version but a Gastroparesis-friendly version with only one slight modification: no raisins in this kugel.
When Hubby first brought me home his mother served a Noodle Kugel from a local family deli. Along with the cinnamon and raisins (and copious amounts of full fat dairy) this particular kugel always had the faintest taste of orange. It wasn’t my first taste of Noodle Kugel, but it has always been my favorite. I’ve always added a little orange flavoring along with the vanilla. It’s optional but I think you’ll really enjoy it. I promised a comforting casserole so without further ado…..
Noodle Kugel aka Noodle Pudding
Serves 12 (Recipe can be halved to serve 6 just reduce the size of baking dish)
10 ounces (8 cups) wide egg noodles (I used No Yolks brand)
2 tablespoons butter
2 large eggs
2 large egg whites
1/4 cup cornstarch
2 cups nonfat cottage cheese
2 cups nonfat plain yogurt
1 cup skim milk
2/3 cup sugar
1 teaspoon orange extract (optional)
1 tablespoon vanilla extract
1 teaspoon salt
1 1/2 cups crushed cornflakes
1/2 cup packed brown sugar (used dark brown)
1 teaspoon ground cinnamon (used Vietnamese-bolder flavor)
Preheat oven to 350 degrees. Coat a 9″x13″ glass baking dish with cooking spray. Cook noodles in a large pot of boiling water for 8-10 minutes (I deliberately over cooked the noodles for us GPers so that they would be easier to digest). Drain and refresh in cold water. Set aside.
Melt butter in a small skillet over low heat. Tilt pan to skim off the froth and cook remaining butter until it begins to turn light, nutty brown, 1 1/2 to 2 minutes. Do not burn the butter. Pour into a small bowl to cool.
Whisk together eggs, whites and cornstarch in a large bowl (large enough to accommodate noodles and remaining ingredients). Mix in cottage cheese, yogurt, milk, sugar, orange extract, vanilla, salt and browned butter. Stir in the cooked noodles and turn into prepared baking dish.
Stir together cornflakes, brown sugar and cinnamon. Sprinkle evenly over the noodle mixture. Spray top with cooking spray. Bake until browned and set, about 1 hour. If top starts to burn, cover with foil. Let cool for at least 20 minutes. Cut into squares. Enjoy warm, cold or room temperature.
Nutritional Information Per Serving:
273 calories, 3.8 grams fat, 1.9 grams fiber, 12.6 grams protein