Noodle Kugel - A Great Jewish Dish
Submitted by David Marion

Ingredients:
1 lb Mueller’s wide egg noodles
16 oz sour cream
8 oz Cream Cheese
16 oz cottage cheese
½ to 1 cup sugar
1 tsp. vanilla
Butter or margarine
2 eggs

Let the cream cheese and butter sit out to soften.

Cook the noodles till they are a little bit firm, drain them but do not rinse them.

Mix the butter and cream cheese in a large bowl until it is smooth. Add sour cream, cottage cheese and mix.

Add sugar till you get the sweetness you desire. Start with ½ a cup and check it. If you want to add more sugar, do so.

Add about a teaspoon of vanilla or the amount you like and mix in.

Taste what has been mixed up before putting in the eggs; it is considered unsafe to eat raw eggs.

Mix the eggs in a bowl then pour them into the cheese blend and mix.

Blend the noodles into the cheese blend.

Take a baking dish, about 9” by 13” and just wipe a little butter on the inside.

Pour the noodle mix in and bake at 350 degrees until the top starts browning on some of the noodle edges. About 45 minutes

Let cool 15 minutes and EAT EAT EAT…….

Leftovers must be refrigerated and microwaved back to warm so you can EAT EAT EAT again.