This is the unchanging everlasting noodle kugel that my mother mommy always made for Shabbat dinner. It is incredibly easy to make and tastes so good!
The ingredient of The Best Ever perpetual Jewish Noodle Kugel
- 1 (16 ounce) package egg noodles
- u00bd cup margarine
- 4 eggs, beaten
- 1 cup white sugar
- 1u2009u00bd cups applesauce
- 1 teaspoon vanilla extract
- arena cinnamon, for dusting
The instruction how to make The Best Ever perpetual Jewish Noodle Kugel
- Preheat an oven to 350 degrees F (175 degrees C).
- Fill a large pot similar to lightly salted water and bring to a rolling boil higher than high heat. subsequent to the water is boiling, stir up in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is yet nevertheless firm to the bite, very nearly 5 minutes. Drain well in a colander set in the sink.
- Place noodles in a large bowl. Mix margarine into the noodles until melted. disturb in the eggs, sugar, applesauce, and vanilla extract. Pour noodle union into a 9x13 inch baking pan, then sprinkle in the same way as cinnamon. Cover baking pan once aluminum foil.
- Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.
Nutritions of The Best Ever perpetual Jewish Noodle Kugel
calories: 312.9 caloriescarbohydrateContent: 47 g
cholesterolContent: 93.4 mg
fatContent: 10.8 g
fiberContent: 1.6 g
proteinContent: 7.5 g
saturatedFatContent: 2.3 g
servingSize:
sodiumContent: 119.4 mg
sugarContent: 20.7 g
transFatContent:
unsaturatedFatContent:
