Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1/2 pound | Wide Egg Noodles |
| 1/4 pound | Butter (1 stick) |
| 4 | Eggs |
| 1 cup | Sugar |
| 2 cups | Milk |
| 1 pound | Cottage Cheese |
| 1/4 pound (4 oz) | Cream Cheese, softened |
| 1/2 pound | Farmer Cheese |
| 1/2 pint (1 cup) | Sour Cream |
| 1 teaspoon | Vanilla Extract |
| 1 teaspoon | Salt |
Instructions
This recipe card contains only an ingredient list. General instructions for this type of dish (a noodle kugel) are provided below.
- Preheat oven to 350°F. Grease a 9x13 inch baking dish.
- Cook the egg noodles according to package directions. Drain well.
- In a large bowl, beat the eggs. Then, mix in the sugar, milk, cottage cheese, cream cheese, farmer cheese, sour cream, vanilla, and salt until well combined.
- Melt the butter and toss it with the hot, drained noodles.
- Stir the noodle mixture into the cheese and egg mixture.
- Pour everything into the prepared baking dish.
- Bake for 50-60 minutes, or until the center is set and the top is golden brown.
Note
The original recipe listed “1 cup Vanilla” and “1 T salt,” which are almost certainly typos for 1 teaspoon each, as reflected in the ingredient list above.
