I'll admit that I don't really like noodle kugel (noodle pudding) and it wasn't my choice to make it for Passover this year. But I did offer to help Brian's mother with the dinner and she requested that I make one. And since Brian likes kugel very much, I could hardly refuse the challenge.
Passover kugels can be sweet or savory, made from potatoes or noodles. The sweet noodle version was Brian's preference so I began to experiment. The general opinion on my final result was that it was quite good with just the right amount of sweetness. I still don't really love kugel but I have to say that mine, hot from the oven, was the tastiest I'd ever had.
1/2 lb. Egg noodles (there are specific Passover appropriate noodles)
1/2 Stick unsalted butter, melted
12 oz. Cottage cheese (2% works fine)
1 1/2 Cups sour cream (half regular and half low-fat works well)
1/2 Cup sugar
1 Teaspoon ground cinnamon
Boil the noodles in salted water until they are tender, drain and allow to cool slightly. Combine the remaining ingredients in a large bowl, add the cooked noodles and mix to incorporate. Pour the mixture into a baking dish and cook in a 350 degree oven for approximately 1 hour or until custard is set and the top is lightly brown. Serve hot. Makes about 8 servings.