Ramen Kugel

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Add ramen to this traditional dish for a filing dinner casserole.

By
Ian Knauer
Ian Knauer

Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows Diary of a Foodie and Adventures with Ruth. Knauer went on to create and host his own PBS series, The Farm with Ian Knauer.

Food & Wine's Editorial Guidelines
Published on August 28, 2015
Ramen Kugel
Photo: © Ian Knauer
Active Time:
10 mins
Total Time:
40 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 8 ounces ramen noodles

  • 1/2 stick unsalted butter

  • 4 large eggs

  • 1/2 cup milk

  • 1/3 cup sugar

  • 8 ounces sour cream

  • 8 ounces cottage cheese

  • 1/2 cup raisins

Directions

  1. Preheat the oven to 400°F. In a medium saucepan cook the ramen in boiling water until tender, about 4 minutes. Drain the ramen and toss with the butter.

  2. Whisk together the eggs, milk, sugar, sour cream, cottage cheese and raisins, then stir in the noodles. Pour the kugel into a buttered 2 to 2 1/2 quart baking dish. Bake the kugel until it is puffed and cooked through, about 25 minutes. Let cool to warm, then serve.

Originally appeared: January 2014

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