Cream Cheese Kugel Recipes

Steps:

• Heat oven to 375°F.
• Mix cream cheese and 1/4 cup butter in large bowl until well blended. Blend in eggs, milk and 1/4 cup sugar. Add noodles and raisins; mix well.
• Pour into 13x9-inch baking dish. Mix corn flake crumbs, 2 Tbsp. butter, 1 Tbsp. sugar and cinnamon; sprinkle over noodle mixture.
• Bake 25 min. or until center is set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
• In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese and salt. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
• In a small bowl combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
• Bake in preheated oven for 1 hour.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
• Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain in a colander and set aside.
• Melt 1 stick of the butter in a small saucepan.
• Whisk the eggs in a large bowl. Add the cottage cheese, sour cream, milk, 1 cup of the sugar, raisins, melted butter and vanilla, and combine until smooth. Fold in the noodles and combine until coated. Pour the mixture into the prepared baking dish. Refrigerate overnight.
• Combine the cornflakes crumbs, remaining 1/2 teaspoon of sugar and cinnamon in a medium bowl.
• Top the noodle mixture with the cornflakes crumbs mixture and dot with the remaining 1/2 stick of butter. Bake until the kugel has set and the top is golden brown, about 1 1/2 hours. Let set 30 minutes before slicing.

Steps:

• 1. Bring a large pot of water to a boil; add the noodles, bring back to a boil and let them cook till tender, about 5 minutes. Drain and return to the pot.
• 2. In a food processor or blender, mix together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt. Pour the egg mixture over the cooked noodles in the pot and stir till well combined.
• 3. Spray a 9x13-inch baking dish with nonstick cooking spray. Pour the noodle mixture into the dish. Top the kugel by sprinkling generously with sugar and lightly with cinnamon. Or you can use your favorite topping: streusel, crushed graham crackers, cornflakes, etc.
• 4. Bake the kugel in a preheated 350-degree oven on a center rack for about 60 minutes, turning once halfway through cooking, till the center of the kugel is set and the tips of the noodles turn golden brown.
• 5. Remove from the oven. Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.
• 6. NOTE: If you prefer a savory kugel, simply omit the sugar and the sweet toppings. Use buttered bread or cracker crumbs instead for topping.

Steps:

• Set oven to 350 degrees (set oven rack to middle position).
• Butter a 13 x 9-inch baking dish.
• Cook egg noodles in a pot until tender-firm, about 6-7 mins; drain and set aside.
• Place sour cream, cream cheese, cottage cheese, 1/2 cup sugar and salt in a food processor and process until blended, about 20 seconds.
• Add the eggs and butter and process until incorporated, about 5 seconds more.
• Pour the cream cheese mixture over the noodles in a large bowl then add the raisins and toss all together.
• Spread kugel evenly into the prepared pan.
• In a small bowl or cup combine 1 tablespoon sugar and cinnamon then and sprinkle on top.
• Bake center oven rack until the top is crisp and the center is firm and risen, and a tester comes out dry when inserted in the middle, about 45-50 minutes.
• Cool at least 30 minutes before serving.

Steps:

• Combine cream cheese and margarine, mixing until well blended.
• Blend in eggs, milk, sugar and salt. Add noodles and raisins; mix well.
• Pour mixture into 12 x 8-inch baking dish.
• Sprinkle with cinnamon.
• Bake at 375°F for 30 minutes or until set.
• 6 to 8 servings.
• VARIATION: Substitute 8 1/4 ounce can crushed pineapple, DRAINED, for the raisins.
• MICROWAVE: Prepare recipe as directed except for baking.
• Microwave on High 8 minutes, turning dish after 4 minutes.
• Microwave on Medium (50%) 9 to 12 minutes or until center is set.
• Kraft Cream Cheese Cookbook.

Steps:

• Set oven to 350°F and set oven rack to middle position. Butter a 13x9-inch baking dish. Cook egg noodles in a pot until tender-firm, about 6 to 7 minutes; drain and set aside. Place sour cream, cream cheese, cottage cheese, 1/2 cup sugar, and salt in a food processor and process until blended, about 20 seconds. Add the eggs and butter and process until incorporated, about 5 seconds more. Pour the cream cheese mixture over the noodles in a large bowl then add the raisins and toss all together. Spread kugel evenly into the prepared pan. In a small bowl or cup combine 1 tablespoon sugar and cinnamon then and sprinkle on top. Bake on center oven rack until the top is crisp and the center is firm and risen, and a tester comes out dry when inserted in the middle, about 45 to 50 minutes. Cool at least 30 minutes before serving.

Steps:

• 1. Pour melted butter over cooked noodles.
• 2. Add creamed cream cheese. Add beaten egg yolks and add sour cream, sugar and vanilla.
• 3. Mix well and fold in stiffly beaten egg whites.
• 4. Bake in a 325 degree oven for 1 1/4 hours in 2 quart greased casserole dish or until brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• While the egg noodles are cooking, combine sour cream, cream cheese, 1/2 of the melted butter, milk, sugar, eggs, and vanilla in a bowl; beat with an electric mixer until creamy.
• Drain egg noodles and fold into the sour cream mixture. Spread evenly in the prepared baking dish.
• Mix cornflakes, brown sugar, and remaining melted butter together; spread over the noodle mixture.
• Bake in the preheated oven for 50 to 60 minutes. Remove from the oven and let sit for 15 minutes before serving.