Prep time for this recipe is around 12-15 minutes. Start boiling your water and add a dash of salt!
Pre-heat oven to 375
1/2 pound wide kosher for passover egg noodles (little extra noodles won’t hurt)
1/2 stick (4 tablespoons) melted butter, cooled before adding to other ingredients
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
1 teaspoon ground cinnamon
3/4 cups raisins pre-soaked in water for 10-15 minutes
Dash of salt for pot of boiled water
Boil water and add a dash of salt.
Cook noodles for 4-5 minutes, drain. (If preparing the dish and not baking right away make sure to cool down the noodles by splashing them with cold water when you drain them. Otherwise they will start to cook the eggs.)
While the noodles are boiling, add off the other ingredients in a large bowl and mix.
Add cooked noodles to bowl and mix again.
Pour into a greased 9X13 baking dish or a smaller deeper dish.
Bake around 30-45 minute until the top is golden brown. if using 3 eggs as noted above the dish will likely be done around 35-38 minutes.
If removing an uncooked Kugel from the refrigerator to bake, let sit for about 30 minutes first. Otherwise cook closer to 45 minutes.
To freeze leftovers, cut in appropriate sizes and store in a plastic bag or a container. Defrost the day before eating and reheat at 325-350 until warm (10-20 minutes depending on preference).