This kugel is one of my favorites–a delicious side dish that’s sure to please your crowd. It’s perfect for dinner, lunch, or even breakfast (and definitely Yom Kippur break-fast). It’s almost like a souffle in that it actually rises as you cook it, which makes it incredibly light and fluffy, though rich in taste. It’s good hot or cold, which means you can easily make it in advance of all of your guests’ arrival. (Oh, and if you’re not sure when to make it, try Shavuot, the holiday of dairy.)
10 ounces egg noodles
1/4 pound butter
8 oz cream cheese
8 oz heavy sour cream
6 eggs, separated
12 oz milk
2/3 cup sugar
3/4 tsp vanilla
1. Preheat the oven to 350 degrees.
2. Boil noodles. Drain (don’t rinse) and put back in the pot.
3. Add cream cheese and butter to hot noodles and stir to melt.
4. Add sour cream, egg yolks, milk, and sugar.
5. In a separate bowl, beat egg whites until stiff, then fold into the noodle mixture.
6. Add vanilla.
7. Pour into a 9×13 dish (glass or Pyrex) and bake at 350 degrees for one hour.