Kugel is a sweet or savory casserole that’s the perfect side dish to any holiday dinner. Plus it cooks in the slow cooker freeing up your oven.
Kugel is a traditional Ashkenazi Jewish dish often served for Shabbat or Jewish holidays. It can be made sweet or savory, usually made from egg noodles (sweet) or some sort of potato (savory). I’ve been meaning to redo my kugel recipe for some time now. Looking back, the pics are so bad I can’t believe I even posted it. Actually I do know why. It’s because I really love the recipe. It’s a generic kugel recipe but unfortunately it’s full of sugar and butter.
This kugel is sweet; one day soon I will create a savory kugel but for now I’m going to clean up this recipe a bit. For example, bye-bye sugar, hello honey. The rest of the ingredients pretty stay the same. Greek yogurt can be substituted for the low-fat sour cream if you like.
Swap out the wide egg noodles for noodles that fit your dietary needs whether it be whole wheat noodle or quinoa noodles for gluten-free.
- ½ lb wide egg noodles
- 6 eggs
- 1 lb low-fat cottage cheese
- 1 lb low-fat sour cream
- 1 tbsp ghee, melted
- ⅓ cup honey
- ½ cup raisins
- 1 tsp cinnamon
- Boil the egg noodles in lightly salted water for about 4 minutes. Strain noodles from water. Let cool.
- Spray inside of slow cooker generously with cooking spray.
- In a large bowl, combine noodles with remaining ingredients. Pour into slow cooker.
- Cook HIGH 3-4 hours, LOW 6-8 or until custard is set.
It’s done when custard is set, top is golden brown and when you insert a knife it comes out clean. I used a 4-quart slow cooker.
Make sure you grease the slow cooker generously. If you do, then the kugel should come out easily.
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