Traditionally served during the Jewish Holidays, noodle kugel is a delicious baked casserole. This recipe is gluten-free but still maintains many traditional elements.
- 1 stick, unsalted butter (I like Vital Farms or Kerrygold grass-fed butter.)
- 3 eggs
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 1 or 2 apples, peeled and diced
- 1/2 cup raisins (I used golden raisins.)
- 9 ounces (one box) gluten-free noodles
- Boil noodles according to package instructions (approximately 9 minutes). Drain and rinse with cool water. Set aside.
- Mix together the butter, cream cheese, sour cream, honey and vanilla with a hand or stand mixer until creamy. You could also use a blender or food processor.
- Stir in apples and raisins. Combine wet mixture with the cooked noodles.
- Pour noodles into a buttered 8×8 or 9×9 baking dish.
- Bake at 350 degrees for 45 minutes or until top is golden brown.
I used the Jovial gluten-free traditional tagliatelle egg pasta. It was delicious and you would never have guessed the noodles were gluten free. It was a perfect choice for this recipe.
Keywords: noodle kugel, noodle pudding, Rosh Hashanah, kugel, Jewish, Jewish food,