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Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 8 |
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From Sam Eber's family to Kathleen King, owner of Tate's Bake Shop. I found this in the Tate's Bake Shop cookbook. It can be made and then frozen and reheated. It's very rich and delicious.* I just made this and it was very good. It filled the pyrex to the very top so I put it on a cookie sheet with a lip and that was a good thing because butter had come over the side of the Pyrex and accumulated on the cookie sheet. I would use 1 stick of butter next time. The pyrex didn't need to be greased since there was so much butter in the recipe. I used an electric mixer for the egg/cheese mixture before the noodles were added. This is even good cold. Ingredients:
1/2 lb fine egg noodles |
1 cup salted butter, melted |
6 ounces cream cheese |
1 teaspoon vanilla |
1 cup sour cream |
3 large eggs |
1/2 cup sugar |
2 cups milk |
Directions:
1. Preheat the oven to 400 degrees F.
2. Grease a 9 square Pyrex baking dish or similar casserole.
3. Cook the noodles in boiling water for 1-2 minutes and drain.
4. (In a large bowl) Mix the butter, cream cheese, vanilla, sour cream, eggs, sugar and milk until they are well blended.
5. Add the noodles and mix them in well.
6. Pour the mixture into the prepared pan.
7. Turn the oven down to 325 degrees and bake for 1 to 1 1/2 hours, depending on the depth of your pan.
8. Kugel should be golden on all sides, and the center should not appear wet.
9. Serve warm.
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