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Modern Jewish Low Fat Kugel

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Southern Cali Cook

Southern Cali Cook

This noodle kugel is a sweet casserole that feels like comfort food (especially if you are of Jewish heritage) yet is low fat and lower sugar than the average sweet kugel. I use the low-fat dairy and egg substitute to give it a richer flavor, but it tastes great made with nonfat ingredients as well. Enjoy! I developed it in honor of my beloved Grandma Sylvia.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  3. Gently stir egg noodles, sour cream, cottage cheese, pineapple with juice, eggs, orange juice, cranberries, melted butter, sugar, applesauce, orange zest, vanilla extract, and cinnamon together in a large bowl until thoroughly combined. Spoon the noodle mixture into prepared baking dish.
  4. Bake in the preheated oven until kugel is set and browned on top, 60 to 75 minutes.
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