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Recipe by Dorit Teichman

Mini Cheese Kugels

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Mini Cheese Kugels
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Wheat - Dairy - Egg
1 Hour, 30 Minutes
Diets
- Pescatarian - Vegetarian

This classic sweet noodle kugel is a great brunch dish, but don’t be surprised if it’s requested often for other meals.

Yields: 8 individual kugels or 1 large pan

Ingredients

Cheese Kugel

  • 4 eggs

  • 1 and 1/2 cups milk

  • 1 cup sour cream

Toppings

  • 2 tablespoons butter, melted

  • 1 teaspoon sugar

Directions

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Cook noodles according to package directions. Drain and set aside.

3.

Mix the remaining ingredients in a medium bowl. Fold in the noodles until coated. Pour into (one-cup) mini pans or into a lightly greased 9×13-inch baking dish.

4.

Brush melted butter over the top of the kugel. Combine sugar and cinnamon, then lightly sprinkle over butter.

5.

Bake the individuals for 40 minutes or the large baking dish for one hour.

6.

Let cool. Individuals can be removed at this point and stored in freezer bags.

Notes:

If making in advance and freezing, defrost in the refrigerator overnight or put on the counter for several hours. preheat oven to 300 degrees Fahrenheit and heat for 15 minutes.

Credits

Photography and Styling by Heather Winters

Recipe tags

cheese classic Jewish food dairy Dorit Teichman freezer-friendly Hanukkah kugel lukshon milchige noodle kugel Shavuos traditional
Mini Cheese Kugels

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