Noodle Kugel
You can never have too many Jewish recipes, so give Noodle Kugel a try. This recipe serves 10. This main course has 442 calories, 15g of protein, and 19g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. It will be a hit at your Hanukkah event. If you have half-and-half, eggs, brown sugar, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Watch how to make this recipe.
Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender.
In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins.
Pour the noodle mixture into the baking dish.
Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil.
Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.