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Noodle Kugel

  • Serves 6-8.


  • 2 cups chopped onions
  • 2 Tablespoons vegetable oil
  • 16 oz. cream cheese
  • 1 (12 oz.) pkg. wide egg noodles
  • 3/4 cup golden raisins
  • 1 Tablespoon chicken bouillon granules
  • 1 pint small-curd cottage cheese
  • 1 pint sour cream
  • 6 large eggs
  • Salt and pepper
  • 1 Tablespoon butter


Preheat oven to 375°. Sauté onions in oil in a medium skillet until brown and caramelized. Pour hot onions over cream cheese in a large bowl and allow cheese to melt. Cook noodles in a large pot of boiling water until tender. Drain thoroughly and add to onions and cream cheese. Stir in raisins, bouillon, cottage cheese, and sour cream. In a separate bowl, beat eggs with a fork until well-blended. Pour eggs into the noodle mixture and blend well. Season with salt and pepper. Lightly oil a casserole dish and add the mixture. Dot the top with butter cut into small pieces. Bake 35 to 45 minutes.

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