Recipe by: Alexa Hackfort
1 package egg noodles
1/2 cup butter, melted
8 large eggs
2 cups sugar
2 cups sour cream
2 cups 4% cottage cheese
3/4 cup cinnamon graham cracker crumbs
3 tablespoons butter, melted
Cook the noodles according to package directions and drain. You’ll want to cook them until just al dente to ensure they don’t get too soggy. Toss the noodles with butter and set aside to cool.
In a large bowl, beat the eggs, sugar, sour cream and cottage cheese until well blended. Stir in the noodles. Make sure the noodles have cooled to prevent them from scrambling the eggs.
Next, transfer the mixture to a greased 13-in. x 9-in. baking dish. Combine the cracker crumbs and butter, and sprinkle over the top.
Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 160°. Be careful though– any hotter could cause the custard to split.
Let the kugel stand for 10 minutes before cutting, if you can wait that long! Serve warm or cold.