Overnight Salt-and-Pepper Kugel

R Schwimmer R Schwimmer
5.0 (1 reviews)

I got this recipe from my dear friend whose recipes are all winners. Baking the kugel low and slow ensures a crispy outer crust and soft inside.

Yields 1 9-inch (23-centimeter) round pan

5h 30m 6
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

  1. Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).

  2. Cook the pasta in salted water until cooked through, then drain. Add

    the rest of the ingredients and pour into a lined nine-inch (23-centimeter) round pan. Cover tightly with two layers of foil and bake

    overnight, until the edges are brown and crispy.

  3. Alternatively, preheat oven to 275 degrees Fahrenheit (135 degrees Celsius) and bake for five to seven hours. Enjoy!

Notes:
Store in the refrigerator for four to five days. Can be frozen after baking for up to two months. (Don't freeze raw- the texture will be affected.)

Suggested Recipes

Explore

classic Jewish foods kugel low and slow R. Schwimmer salt and pepper
Did you make this recipe yet?

What Cooks Are Saying

5.0 out of 5

1 global rating

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments