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Gluten Free Noodle Kugel
September 2, 2017
Looking for "comfort food?" Then this quick and easy noodle kugel is for you. The tantalizing aroma while baking will make you ready to dig in.
- Prep: 30 mins
- Cook: 1 hrs
- Yields: Approximately 12 servings; depends upon the size of the slices
Ingredients
1/2 cup grass-fed butter or ghee
1/2 cup organic sour cream (or substitute plain almond yogurt)
3 ounces organic cream cheese or dairy free substitute (Kite Hill makes a tasty almond-based cream cheese)
1 pound gluten-free egg noodles
1 cup grass-fed milk, or dairy free (almond milk, coconut milk)
Directions
1Preheat oven to 350 degrees
2Bring butter, sour cream and cream cheese to room temperature
3Cook and drain noodles. Put back into pot
4Add all ingredients EXCEPT the granola into the noodles
5Stir well so that everything is mixed together
6Put noodle mixture in a greased 10 X 14 inch pan
7Sprinkle with thin layer of ground granola
8Bake for 1 hour
9May be eaten hot or cold
The longest part of the prep time is waiting for the water to boil to cook your noodles. Whole Food carries gluten-free egg noodles. Although the recipe says to add all ingredients except the granola to the noodles, I mixed the beaten eggs, sugar and milk together and then added it to the noodles