Best 8 Pareve Noodle Kugel Recipes

PARVE NOODLE KUGEL 1

Steps:

• Preheat oven the 350°F.
• Cook noodles until barely soft and drain. Add margarine,sugar, vanilla, raisins, eggs, cinnamon and apple.Mix well.
• Bake in buttered Pyrex dish, covered, for 40 minutes.

NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
• Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
• In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
• Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

PASSOVER NOODLE KUGEL (DAIRY)

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Use 1 tablespoon softened butter to grease a 13x9x2-inch baking dish.
• Cook, rinse, and drain the noodles according to package directions. Set aside.
• In a large bowl, mix the cottage cheese, sour cream, sugar, eggs, melted butter, and vanilla.
• Stir in the drained noodles and fold in the raisins or apples, or a combination, if using.
• Spoon the mixture into the prepared pan. Sprinkle evenly with the cinnamon sugar.
• Bake in the heated oven for 50 to 60 minutes or until the center is set. Cool at least 10 minutes before cutting to serve. Source: Word of Mouth Kosher Catering. Recipe reprinted with permission.

PARVE NOODLE KUGEL 3

Steps:

• Mix first 8 ingredients well and place in greased lasagna pan.
• Sprinkle with the sugar/cinnamon ( last 2 ingredients.).
• Bake at 325F for 45-50 minutes.

SPINACH KUGEL (PAREVE)

Steps:

• Preheat oven to 350 degrees.
• Saute onion, celery and mushrooms in margarine for 10 minutes. Stir often. Place mixture into a large mixing bowl.
• Add the carrots, matzo meal, spinach, salt and pepper, and eggs to cooled vegetables. Mix well.
• Pour mixture into prepared 9x13 inch casserole dish.
• Bake for 40-45 minutes until firm.

EASY NOODLE KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
• Melt butter in the pot, and stir together the drained noodles, cottage cheese, salt, and applesauce. Mix in the sugar and cinnamon. Add the beaten eggs; stir to blend all ingredients. Pour mixture into prepared baking dish.
• Bake until top is very brown, about 1 hour.

PARVE NOODLE KUGEL 2

Steps:

• Cook noodles, drain and mix with melted margarine.
• Beat egg yolks and add sugar, vanilla, juice, apples and wine. Blend into noodles thoroughly.
• Beat egg whites until stiff and fold into noodle mixture.
• Pour into greased 8" square pan and bake in 350F preheated oven for 40 minutes.

THE BEST EVER CLASSIC JEWISH NOODLE KUGEL

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
• Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.