Sweet noodle kugel is a casserole made with egg noodles, a slightly sweet custard, chopped apples, and a hint of cinnamon. A traditional Jewish side dish to serve for holidays.
Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13 casserole dish and set aside.
In a large stock pot, bring salted water to a boil. Cook egg noodles according to package directions for al dente noodles. Drain, rinse, and pour into prepared casserole dish. Set aside.
In a large bowl, add eggs and whisk to combine. Add sour cream, cottage cheese, granulated sugar, melted butter, vanilla, salt, cinnamon, and nutmeg . Whisk to combine.
Peel, core, and dice your apples into small pieces and stir into the egg mixture.
Pour egg mixture over noodles and gently toss to coat. Bake for 50-60 minutes, or until casserole is completely set in the center. Leave casserole uncovered for a crunchy noodle crust, or cover with foil for half of baking time for a less crunchy crust.
Remove from oven and allow to set for 15 minutes before serving.
Notes
Make ahead - assemble casserole as directed. Before baking, cover and refrigerate for up to 1 day. On day of serving, set casserole on counter top while oven preheats, then bake as directed above.
Reheating leftovers - cover baked casserole and refrigerate for 1 to 2 days. Preheat oven to 300 degrees Fahrenheit and bake for 15-30 minutes, or until warmed throughout.
Cottage cheese can be blended in a food processor for a smooth texture, or substituted with heavy cream or half & half for a rich, smooth custard.
Apples can be omitted if desired, or substituted with chopped pears, 1 cup of raisins/dried apricots/dried cranberries/walnuts/pecans, or an 8 ounce can of (drained) crushed pineapple.