Mini Noodle Kugel
I’m not such a fan of noodle kugel that I’d boil a whole package of noodles for it, but I had about a third of a package left over from something else and noodle kugel seemed like the ideal use for it.
Serves 1–2.
Ingredients
- 4 oz. (dry) egg noodles or pasta, cooked
- 1 egg, lightly beaten
- 1 T. butter, melted if necessary
- 4 oz. sour cream or yogurt (preferably full-fat Greek yogurt)
- 2 oz. cottage cheese or cream cheese
- ¼ c. milk
- 3 T. sugar
- ¼ tsp. vanilla
- ¼ tsp. pumpkin spice
- pinch of salt
Directions
- Preheat oven to 350° with convection.
- Grease a small loaf pan.
- If the noodles are particularly stuck, warm them up in hot water and drain again. Toss with the butter (instead of melting it).
- Mix other ingredients. Use a stand mixer with whisk attachment if you’re using cream cheese or other thick ingredients.
- Bake 30 minutes, until lightly browned. Cover if necessary.
Serve at any temperature.
Variants
You can use any dessert-type spice, or no spice, in place of the pumpkin spice mix.
You can top with a crumble of cookies and sugar like Tori Avery would.
You can brown the butter like The Kitchn would.
Raisins are always an option.
There are a lot of variations on the cheese/cream/milk mix. One of the more interesting is Ina Garten’s ricotta and half-and-half, not to mention Tori Avery’s pudding.
