For years I’ve included a luscious sweet noodle kugel in my pasta classes that was adapted from a recipe in the September, 1994 issue of Bon Appétit Magazine. The recipe was supposed to be the one served at Katzinger’s Delicatessen located in Columbus, Ohio. I recently had the opportunity to spend a little time in Columbus, and was very excited to finally sample the famous kugel as well as some of their other specialties.

Apparently Katzinger’s is also famous for their Reuben sandwiches – mine was absolutely delicious (but unfortunately way over-priced at $10.25 for the sandwich alone and no side dishes). I also sampled a potato knish which included caramelized onions; it was reasonably priced and wonderful. There were several kinds of deli breads with samples that were fabulous, and of course the famous noodle kugel which was the main reason for my visit. Frankly, I have never been more disappointed – the kugel served was entirely different (in both taste and looks) from the version pictured and published in the magazine – it was dry, flavorless, and pasty, and after two bites, I threw it in the trash. Obviously the recipe has been changed and cheapened over the years, so it is now necessary to make your own if you want to sample the famous kugel that was featured in the magazine.

I like to use hand-rolled pasta when I’m serving my friends and family, but store-bought extra-wide noodles are traditional and very delicious. The following recipe, which has been tweaked a bit over the years, calls for less noodles, making it more moist than the original. Nothing like Katzinger’s Kugel makes a great brunch dessert, and leftovers, which are quite unlikely, are great for several days (cover and refrigerate). The following recipe has always been one of the surprisingly favorite dishes at my pasta classes (Jewish kugel isn’t exactly the norm in Utah and most class attendees have never heard of it); unlike the kugel which is now being served in the deli, it’s creamy, moist, flavorful, and delicious.

16 Servings

12 ounces extra-wide egg noodles
1/2 cup softened butter, cut into pieces

1 8 oz. package cream cheese
3/4 cup sugar
2 cups sour cream
5 eggs
1 teaspoon vanilla

3/4 cup apricot jam

Topping:
3/4 cup cornflake crumbs
3 tablespoons sugar
1 teaspoon cinnamon

1. Preheat oven to 350°.


2. Butter a 2-quart shallow glass casserole dish.


3. Cook the noodles in boiling salted water until just tender.


4. Pour into a colander to drain well; pour the noodles back into the pan and stir in the butter.


5. Continue stirring until the butter has melted and the noodles are coated.


6. Meanwhile, in a large mixing bowl, whip the cream cheese with the 3/4 cup sugar on high speed.


7. Add the sour cream, eggs, and vanilla; mix on medium speed until smooth.


8. Stir the noodle mixture into the cream cheese mixture.


9. Pour half of the mixture into the prepared casserole dish.


10. Spread the apricot jam over the noodles.


11. Pour the remaining noodle mixture over the jam.


12. Mix the topping ingredients and sprinkle over the top of the casserole.


13. Bake in the preheated oven for about 45 minutes or until the kugel is set and the top is lightly browned.

Amount Per Serving
Calories 370 Calories from Fat 175
Percent Total Calories From: Fat 47% Protein 8% Carb. 45%

Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 10 g
Cholesterol 129 mg
Sodium 139 mg
Total Carbohydrate 41 g
Dietary Fiber 0 g
Sugars 12 g
Protein 7 g

Vitamin A 14% Vitamin C 2% Calcium 0% Iron 9%