Low Sodium Noodle Kugel

Total time1 hr 30 min

Prep time20 min

Cook time55 min

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Ingredients

12 servings

1 lb wide egg noodles
No Yolks Pasta Enriched Egg White Extra Broad - 12 Oz Manischewitz Wide Egg Noodles - 12 Oz Manischewitz Extra Wide Egg Noodles - 12 Oz Mrs. Miller's Old Fashioned Wide Egg Noodles Light N Fluffy Egg Noodles Extra Wide Bag - 12 Oz
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1 tbsp unsalted butter, for the pan
8 oz cream cheese, softened
½ cup unsalted butter, softened
¾ cup granulated sugar
6 large eggs
2 cups sour cream
1 cup whole milk
2 tsp vanilla extract
½ tsp ground cinnamon
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup raisins (optional)

For the topping

2 tbsp granulated sugar, for topping
½ tsp ground cinnamon, for topping

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with 1 tbsp butter and set aside.
2
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until just tender, about 7–8 minutes. Drain in a colander and return to the pot.

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