Ingredients
-
1/2
-
1
-
6
-
1
-
1
-
3
-
1/2
-
2
-
-
-
-
-
-
-
Directions
Nanny Ethel’s Kugel,From Sam Eber’s family to Kathleen King, owner of Tate’s Bake Shop. I found this in the Tate’s Bake Shop cookbook. It can be made and then frozen and reheated. It’s very rich and delicious.* I just made this and it was very good. It filled the pyrex to the very top so I put it on a cookie sheet with a lip and that was a good thing because butter had come over the side of the Pyrex and accumulated on the cookie sheet. I would use 1 stick of butter next time. The pyrex didn’t need to be greased since there was so much butter in the recipe. used an electric mixer for the egg/cheese mixture before the noodles were added. This is even good cold.,From Sam Eber’s family to Kathleen King, owner of Tate’s Bake Shop. I found this in the Tate’s Bake Shop cookbook. It can be made and then frozen and reheated. It’s very rich and delicious.* I just made this and it was very good. It filled the pyrex to the very top so I put it on a cookie sheet with a lip and that was a good thing because butter had come over the side of the Pyrex and accumulated on the cookie sheet. I would use 1 stick of butter next time. The pyrex didn’t need to be greased since there was so much butter in the recipe. used an electric mixer for the egg/cheese mixture before the noodles were added. This is even good cold.
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Steps
|
1
Done
|
Preheat the Oven to 400 Degrees F. |
|
2
Done
|
Grease a 9" Square Pyrex Baking Dish or Similar Casserole. |
|
3
Done
|
Cook the Noodles in Boiling Water For 1-2 Minutes and Drain. |
|
4
Done
|
(in a Large Bowl) Mix the Butter, Cream Cheese, Vanilla, Sour Cream, Eggs, Sugar and Milk Until They Are Well Blended. |
|
5
Done
|
Add the Noodles and Mix Them in Well. |
|
6
Done
|
Pour the Mixture Into the Prepared Pan. |
|
7
Done
|
Turn the Oven Down to 325 Degrees and Bake For 1 to 1 1/2 Hours, Depending on the Depth of Your Pan. |
|
8
Done
|
Kugel Should Be Golden on All Sides, and the Center Should not Appear Wet. |
|
9
Done
|
Serve Warm. |
