My reason for disliking this dish as a child was more about what it lacked than what it delivered — it wasn't savory enough to be lasagna or sweet enough for dessert, so why bother eating it? I do, however, remember the first few times I watched my mother prepare noodle kugel — the thrill of all those noodles, and the seductive smell of cinnamon and butter as it baked, which only set the stage for my letdown when I tasted this bland noodle square on my plate.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Preheat the oven to 350°F. Boil the noodles until al dente, and drain. In a large mixing bowl, combine drained noodles and remaining ingredients (through and including vanilla extract) and toss well. Transfer the mixture to a buttered 13 x 9 x 2-inch baking dish, and bake 40 minutes, uncovered. Cover with foil and bake an additional 20 minutes, or until cooked through. Remove from oven and let cool before cutting into squares. Serve warm or at room temperature with sour cream and/or fresh berries on the side, if desired.
