Noodle kugel with cream cheese
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Noodle kugel with cream cheese - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 g wide egg noodles
- 55 g melted butter
- 450 g of cream cheese (such as Philadelphia, Mascarpone)
- 2 cups sour cream
- 1/2 cup sugar
- 6 eggs
- 1 teaspoon ground cinnamon
- 1/2 cup raisins
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Recipes with similar ingredients: egg noodles, cream cheese, Philadelphia cheese, mascarpone cheese, eggs, sour cream, cinnamon, raisin
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
Boil the noodles in salted water for about 4 minutes. Rinse the noodles with warm water. In a large bowl, combine them with the remaining ingredients and place in a greased baking dish approximately 23x33 cm.
Bake until the sauce is set and the top is golden brown, about 30 to 45 minutes.
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