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Instructions

• STEP 1

  Preheat oven to 375°F. Coat an 8-inch square baking dish with butter; set aside.

  • 1 tsp butter, unsalted

• STEP 2

  Place additional butter in a small saucepan and set over medium-low heat to melt. Once melted, remove from heat and set aside to cool slightly.

  • 1/4 cup butter, unsalted

• STEP 3

  Meanwhile, fill a medium saucepan halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and noodles, and stir for a few seconds. Cook until just softened, 4-5 minutes. Drain and rinse under cold water to cool; set aside.

  • 1/4 tsp salt
  • 6 oz egg noodles, wide

• STEP 4

  While the noodles are cooking, whisk together eggs and sugar in a medium bowl. Add the cooled melted butter and whisk again until smooth.

  • 4 eggs
  • 1/4 cup granulated sugar

• STEP 5

  Add cottage cheese, sour cream, vanilla, cinnamon, and salt to the bowl with the egg mixture. Whisk once more until fully combined.

  • 1 cup cottage cheese
  • 1 cup sour cream
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp salt

• STEP 6

  Add drained noodles and raisins to the bowl; gently stir to combine. Transfer noodle mixture to the baking dish and spread out in an even layer.

  • 1/4 cup raisins

• STEP 7

  Place baking dish in the oven and bake until the egg custard is set and noodle kugel is golden on top, 35-40 minutes.

• STEP 8

  Remove from oven and let cool slightly, 5 minutes. (The noodle kugel will firm up as it cools.)

• STEP 9

  To serve, cut kugel into portions and divide between plates. Enjoy warm or at room temperature!