Based on the comments I received, if you didn't grow up eating noodle kugel, the concept sounds wonky. So, for all of you kugel deprived folk (it is YUMMY), here is how I make it.
I also like it with raisins, instead of peaches. It is equally good made with more eggs, for a firmer kugel. Full fat dairy products are even better, producing a creamier kugel, but 2% cottage cheese, and fat-free sour cream work just fine.
Now, all of my friends from childhood, will weigh in with their own versions. No matter how you make it, noodle kugel is a great comfort food. It is good served cold, or hot. It also freezes well.
|The Ingredients (plus some butter, and cereal)|
|Boil 16 oz of noodles al dente.|
|Toss with a few tablespoons of butter.|
|Mix in 16 oz of sour cream, and two beaten eggs (or more, if you like).|
|Add the 24 oz cottage cheese, and mix well.|
|Sprinkle on some cinnamon, and mix.|
|Spread half the mixture in a buttered 9'x13' pan.|
|Drain, and chop the peaches. Spread on top of the noodle mixture in pan, and top with remaining noodle mixture.|
|Bake or add a topping, if you desire.|
|Cinnamon Life looks like a good plan.|
|Crush the cereal, and sprinkle over the unbaked kugel.|
|Ready for baking|
|Bake 45-60 minutes, until it is a bit crisp on top, and bubbly hot.|