Kid-Friendly Noodle Kugel
I used to make noodle kugel with a stick of margarine. A WHOLE STICK. After I learned about the evils of margarine, for a long time I did not make noodle kugel. At some point recently, after craving a good noodle kugel, I put together this easy recipe. At the end I include options that might make the kugel more interesting, tasty or healthy. However, the “plain” version is the one my kids eat. And it tastes good to me, too.
Ingredients:
- 8 oz. thin egg noodles
- 4 eggs
- Salt and pepper to taste
- Enough canola oil to grease the bottom of the pan
Boil water and prepare the noodles. Preheat oven to 350°. Strain the noodles, and mix with the eggs. Add salt and pepper to taste. Grease the bottom of the pan with oil (I use pyrex; sometimes I make two pans of kugels, one for Friday night and one for Shabbat lunch). Preheat the pan(s) so the kugel will be a little crispier. Add the kugel mixture, and bake for about 30 minutes or until the kugel starts to get crispy.
Options: chopped spinach (frozen is easiest), chopped onion, bits of hamburger meat (I’ve never made it this way, just tasted others, but it’s delicious)
July 18th, 2008 at 2:16 pm
That looks nice. I’ll have to try it. Maybe in winter.
Shabbat Shalom!
July 18th, 2008 at 3:12 pm
Ilana-Davita, I can’t blame you for waiting until winter…I want to try your banana bread/cake recipe, but I’m going to wait a few weeks for that one. It’s too hot here. Instead we might just have chocolate and watermelon for dessert.
July 21st, 2008 at 11:45 am
We grew up eating margarine too. It was cheaper than butter and understood to be “better for you” so butter was reserved for my dad only. The privilege of being King in our house.
But once it was learned that margarine is very unhealthy the switch was made to butter only. Of course, now in my own house we don’t even have a stick of butter in sight.