Slow Cooker Noodle Kugel Casserole
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 10 servings 1x
Ingredients
Units
Scale
- 8 ounces wide egg noodles
- 6 eggs
- 1 pound low-fat cottage cheese
- 1 pound low-fat sour cream
- 1 tablespoon butter, melted
- 1/3 cup honey or maple syrup
- 1/2 cup raisins
- 1 teaspoon cinnamon
Instructions
Prepare The Kugel:
- Boil the egg noodles in lightly salted water for about 4 minutes. Strain noodles from water. Let cool.
- In a large bowl add the cooked noodles, eggs, cottage cheese, sour cream, melted butter, honey, raisins, and cinnamon. Mix until well blended.
- Spray inside of slow cooker generously with cooking spray. Pour prepared kugel into slow cooker.
- Cook HIGH 2-3 hours, LOW 4-6 or until custard is set.
- Let cool before removing.
Bake
- Preheat the oven to 375.
- Generously grease a 9×13 casserole dish. Add prepared kugel to the baking dish.
- Cook 30-40 minutes or until set.
Notes
You’ll know the kugel is done when you insert a knife and it comes out clean.