Lukshen Kugel

Like Mama Used to Make, p. 139

½ lb. broad noodles

2 eggs

3 Tb. sugar

1/3 t. cinnamon

3 Tb. bread crumbs

1/8 t. salt

4 Tb. shortening (butter or chicken fat)

½ C. chopped seedless raisins

¼ C. chopped walnuts

Boil noodles in 2 quarts water and 1 tsp. salt. After tender, rinse with cold water. Beat eggs with sugar, cinnamon and salt. Add the noodles. Melt fat and add to mixture. Turn ½ of mixture into greased baking dish, sprinkle with all of nuts and raisins and cover with remainder of noodles. 

Tucking in the filling.

Top with bread crumbs. Bake 45 minutes at 400F. 

I thought it had come out burned, buy my mother-in-law told me that it's supposed to be crispy-crunchy on top.

You can substitute ½ C. chopped apples for half of the raisins, or else dried fruit of any kind can be added.

This was a nice side for a savory roast.

My Rating: 4/5 "The crunchiness of the noodles really was enjoyable in this kugel. It's sweet, but it's definitely side-dish sweet rather than dessert-sweet. It's easy to make it dairy-free, too!"