My grandma’s noodle kugel has always been my reward after 25 hours of not eating on Yom Kippur. She’s been making this as part of our traditional break fast (translating to breakfast since it’s our first meal of the day) for as long as I can remember. After all these years she’s agreed to let me share her famous recipe with you.
I don’t have step-by-step photos because she made it on her own, but the instructions are very easy to follow! While I recommend enjoying it warm, it certainly makes for excellent leftovers right out of the fridge. This light, yet filling one-dish meal is prepared in casserole form and cuts into solid pieces for serving. It’s even great as a dessert! There’s a satisfying crunch from the crispy noodles and a sweetness from the peaches, raisins and hint of vanilla mixed into the cheese. You even get a slight undertone of citrus from the orange juice that’s incorporated. When you bake this at home, be sure to add extra love. It’s the only way she knows how to make it. Thanks Grandma!
1/2 stick butter
16 oz. wide noodles
24 oz. cottage cheese
24 oz. sour cream
1/2 cup sweet and low
1 can peaches
1 cup orange juice
1 teaspoon vanilla
A cup of raisins (or more or less if you’d like)
Preheat oven to 375 degrees. Bake noodles according to directions. In a large bowl, stir all ingredients together, reserving some peaches for the last step. Incorporate noodles into the mixture and pour into a baking dish. Sprinkle on additional peaches and bake for at least an hour, until the top is crispy and golden. Eat and enjoy with your family!