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susan yeagers kugel

★★★★★ 1
a recipe by
susan yeager
philadelphia, PA

when i was a kid,my mom and i would cook and bake for the holidays.i remember these times with great warmth and love. i hope you have someone to share good kitchen time with. p s. this is the crowd pleaser for my whole family.

★★★★★ 1
serves serves 12-15
prep time 40 Min
cook time 1 Hr

Ingredients For susan yeagers kugel

  • 8 oz
    pennsylvania dutch wide egg noodles
  • 8 oz
    cream cheese
  • 8 oz
    sour cream
  • 1/2 c
    butter, melted
  • 1 1/2 c
  • 9
    eggs beaten
  • sugar and cinnamon
  • raisins
  • 1 Tbsp

How To Make susan yeagers kugel

  • 1
    start by boiling water for the noodles
  • 2
    in a mixer,beat eggs about 30 seconds
  • 3
    melt butter,and take it off the stove till adding it to the mixture.
  • 4
    in mixer,with the beaten eggs, add,sugar,cream cheese,sour cream,vanilla.and melted butter {not real hot} beat about 2 to 3 minutes.
  • 5
    meanwhile,butter a 9 by 13 inch lasagna pan.
  • 6
    put your noodles into the boiling water,and follow package directions
  • 7
    when noodles are ready,drain,and pour into pan,making sure to spread them out,{i like to sprinkle the noodles with cinnamon and sugar,but you don't have to.
  • 8
    then take your beaten ingredients,and pour it over the noodles,making sure to cover them.
  • 9
    at this point ,i go crazy with can add what your family likes.sprinkle with cinnamon and sugar,and place in 350 degree oven,for 1 hour
  • 10
    let it cool for at least 1/2 hour,then you can slice it and serve with sour cream on the side.i however ,like it plain.also you can serve this cold.i'm not sure about freezing it,because it doesn'r live that long. hahaha

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