Noodle kugel is a traditional Jewish dish made for Rosh Hashanah and I have to admit that the first time I tried noodle kugel, 22 years ago, I didn’t like or understand it.  Being Italian I only understood pasta to be savory not sweet and with noodle kugel you are definitely getting a sweet, pudding type of a casserole recipe.

I have not been exposed to a lot of different recipes of noodle kugel as I was only introduced to noodle kugel because of my ex husband.  This recipe for noodle kugel came from my mother-in-law and was handed down from her mother so it’s at least 3 generations in the making!  For those celebrating the Jewish holidays, check out my mock kishka recipe.

while the egg noodles are cooking I prepare the egg mixture, for this recipe you have to use egg noodles and not pasta (like spaghetti or fettuccine)

make custard using eggs, sugar, vanilla apple sauce and salt

after mixing, add raisins and cinnamon

add cooked noodles

mix the noodles until well blended, place in prepared baking pan, cover and bake for 50 minutes

remove cover

uncover, bake for additional 10 minutes and serve

Even though it may sound different to those who did not grow up with noodle kugel, to have a sweet pasta casserole, for those who have never tried it, I would encourage you to try it once.  It’s great with chicken or a roast and fabulous as a leftover.  I invited some Jewish friends over for my dinner, to get their approval on my noodle kugel and I was told that my recipe was very moist and they loved it!

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Thank you again ~ Patty Limatola-Tanenbaum

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