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.
- 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)