Best 6 Swiss Cheese Kugel Recipes

SWISS POTATO KUGEL

Steps:

• In a large skillet, saute onion in butter until tender. Remove from the heat; add potatoes. Toss cheese with flour, salt and pepper; add to skillet and blend well. In a small bowl, combine the eggs and cream. Stir in the potato mixture. Spoon into a greased 9-in. square baking dish. Bake, uncovered, at 350° for 20-30 minutes or until golden brown. Cool for 5 minutes; cut into squares. Garnish with tomato and thyme if desired.

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.

DAIRY KUGEL

Steps:

• Cook noodles according to package directions; drain. Toss with butter; set aside. In a large bowl, beat the eggs for 3-4 minutes or until thickened and lemon-colored. Beat in the cottage cheese, sour cream, milk, cream cheese, 1 cup sugar, vanilla and salt until blended. Stir in noodles., Transfer to a greased 13x9-in. baking dish. Combine the cinnamon and remaining sugar; sprinkle over noodle mixture. , Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

CHEESY LATKE KUGEL

Steps:

• NOTE: food.com did not recognize "frozen latkes" as an ingredient, so I used "frozen hash brown potatoes" instead. These are an acceptable substitute, but frozen latkes are preferred.
• Heat frozen latkes in oven per package directions to the point where they are reheated, but not yet fully crispy, usually about 1/2 to 2/3 of the package direction cooking time, or about 10 minutes in a 425 degree Fahrenheit oven. Set aside to cool. When cooled to room temperature, shred the latkes by hand.
• Preheat oven to 350 degrees Fahrenheit. Oil or spray a 13x9-inch (3-quart) baking dish with cooking spray.
• Heat 1 tablespoon butter in a skillet, add chopped onion, and sauté over medium-low heat for about 7 minutes until soft but not brown. Add garlic and cook another minute.
• In a separate bowl, combine cooked onion, garlic, chives, sour cream, cottage cheese, Cheddar cheese, Swiss cheese, eggs, pepper, mustard powder, and 1 teaspoon of the salt.
• Reserve approximately 3/4 cup of the shredded latkes for crust. Fold the rest of the shredded latkes into the onion-cheese mixture and combine by hand.
• Pour mixture into baking dish and spread evenly.
• Melt the remaining 3 tablespoons of butter and add the remaining 1 teaspoon salt, paprika, and Parmesan cheese. Add the remaining shredded latkes and combine by hand.
• Spread the latke-Parmesan mixture evenly over the top of the mixture in the baking dish.
• Bake about 1 hour or until set with a golden brown crust.

KUGEL

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.

EXCITING NOODLE KUGEL

Steps:

• Heat oven to 350 degrees. Butter the inside of a 2 or 2 1/2-quart casserole or gratin dish.
• Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes. Drain the noodles, put in a medium bowl, and toss with cottage or farmer cheese, sour cream, onion, garlic, Worcestershire sauce, Tabasco and salt and pepper.
• Spoon into the buttered dish and sprinkle with the Parmesan and chives. Bake until golden and crusty on top, 35 to 40 minutes.